Classic Potato bbq Side Salad
Classic Potato BBQ Side Salad is the perfect mix of tender potato chunks, creamy dressing, and a little bit of tang that makes it a favorite at any barbecue or…
Tip: save now, cook later.Classic Potato BBQ Side Salad is the perfect mix of tender potato chunks, creamy dressing, and a little bit of tang that makes it a favorite at any barbecue or summer gathering. It’s simple but full of flavor, with a nice balance of soft potatoes and crunchy bits like celery or onion that add a little extra texture.
I love making this salad because it feels like comfort food, and it’s so easy to whip up ahead of time. One tip I always follow is to let the potatoes cool completely before adding the dressing, so everything stays nice and fresh without getting mushy. It’s a recipe that everyone seems to enjoy, whether they’re kids or grown-ups!
My favorite way to serve this potato salad is right next to grilled burgers or hot dogs, with a side of fresh watermelon to keep things light and refreshing. It’s a dish that always brings people together, making the meal feel casual and fun. Whenever I make it, I know the BBQ is going to be a hit!
Key Ingredients & Substitutions
Red potatoes: These are great because they hold their shape well when cooked. Yukon Gold is a good substitute and adds a buttery flavor. Avoid starchy potatoes like Russets here, or the salad gets mushy.
Mayonnaise: It’s the creamy base of the dressing. For a lighter option, try Greek yogurt or a mix of both. Vegans can opt for vegan mayo, and it still tastes great.
Yellow mustard: Adds a tangy kick and balances the creaminess. Dijon or stone-ground mustard also work nicely if you prefer a sharper taste.
Apple cider vinegar: Gives that subtle tang that lifts the whole salad. White vinegar or lemon juice can work if you don’t have cider vinegar.
Smoked paprika: This brings a smoky flavor fitting for BBQ vibes. If you don’t have it, regular paprika plus a dash of liquid smoke does the trick.
Celery and red onion: These add crunch and freshness. If you want a milder onion, sweet onions or green onions are good swaps.
Bacon and dill: Bacon adds smoky saltiness and dill gives herbaceous brightness. If avoiding pork, try smoked turkey bacon or skip it. Parsley can replace dill easily.
How Do You Keep Potato Salad From Getting Mushy?
The biggest challenge is getting tender potatoes that don’t fall apart when mixed. Follow these steps for the best texture:
- Cut potatoes into even chunks to cook evenly.
- Start cooking in cold salted water to let them heat gradually and cook through.
- Boil gently until just tender — test by poking with a fork; they should give but not break apart.
- Drain and spread on a tray to cool quickly to room temperature; hot potatoes soften the dressing and make it watery.
- Mix gently with the dressing, folding instead of stirring vigorously to avoid breaking pieces.
- Chill the salad for a while so the flavors blend without the salad becoming soggy.
These tips keep your salad creamy but firm enough to hold its shape and look inviting on any BBQ table!
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding.
- Colander – helps you drain the potatoes thoroughly to avoid sogginess.
- Baking sheet or tray – lets potatoes cool quickly in a single layer.
- Large mixing bowl – roomy enough to toss the salad without spilling.
- Whisk – makes mixing the dressing smooth and easy.
- Sharp knife and cutting board – essential for chopping veggies and bacon safely.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage bites for a hearty, smoky flavor that’s great for meat lovers.
- Add chopped pickles or relish to give a tangy crunch that brightens the salad.
- Mix in chopped green bell pepper or radishes for extra freshness and color.
- Use fresh chives or parsley instead of dill for a milder herb taste that still adds brightness.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds red potatoes, washed and cut into bite-sized chunks
- ¾ cup celery, diced
- ½ cup red onion, diced
- 4 hard-boiled eggs, chopped (optional but recommended)
- 6 slices cooked bacon, crumbled
- 2 tablespoons fresh dill, finely chopped (or parsley as an alternative)
- Lettuce leaves (for serving, optional)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
How Much Time Will You Need?
You’ll spend about 20 minutes prepping and cooking the potatoes, then chilling the salad for at least 1 hour to let the flavors meld. This makes a great dish to prepare ahead of your BBQ or summer meal.
Step-by-Step Instructions:
1. Cook the Potatoes:
Put the potato chunks in a large pot and cover them with cold water. Add a pinch of salt, then bring to a boil over medium-high. Cook the potatoes until they’re tender but still firm, about 12-15 minutes. Drain them well, then spread on a tray to cool completely. This step is key to avoid mushy salad.
2. Make the Dressing:
In a big bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
3. Combine Ingredients:
Once the potatoes are cool, gently fold them into the dressing to coat without breaking them. Add the celery, red onion, chopped eggs, and bacon. Mix gently to combine everything evenly.
4. Add Fresh Herbs and Chill:
Stir in the chopped dill or parsley. Taste and adjust salt or pepper if needed. Cover and chill the salad in the fridge for at least 1 hour so flavors can blend nicely.
5. Serve:
When ready, you can line a serving bowl or platter with fresh lettuce if you like, then spoon the potato salad on top. Enjoy this creamy, smoky salad alongside your favorite grilled dishes!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh red potatoes for the best texture. Frozen potatoes tend to be mushy when thawed and cooked, which can make the salad watery and less appealing.
How Long Can I Store Leftover Potato Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep it chilled and give it a gentle stir before serving again.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, making it a few hours or even the day before helps the flavors meld beautifully. Just keep it covered in the fridge until you’re ready to serve.
What Can I Substitute for Bacon?
If you want to skip bacon, try smoked turkey bacon or omit it entirely. You can also add extra smoked paprika or a splash of liquid smoke to keep that smoky flavor in the salad.
