There’s really nothing like homemade potato salad at a summer barbecue! And this tangy potato salad recipe is the only one you’ll need.
Inspired by the famous City BBQ potato salad recipe, it’s got a sweet and creamy dressing plus the richness of hard boiled eggs and the crunch of fresh celery.
A good potato salad is one of the best things about summer. There’s something so relaxed, so summery about a big ol’ paper plate of BBQ chicken, corn on the cob and a heap of homemade potato salad.
This is a great side dish for whatever you’re grilling!
Ingredients for the City Barbecue Potato Salad Recipe
Here’s what you’ll need to make this delicious potato salad:
- Red potatoes
- Hard-boiled eggs
- Mayonnaise
- Celery
- Sweet onions
- Pickle relish two ways: dill and sweet. You could also chop up dill pickles and sweet pickles instead of using relish.
- Mustard two ways: yellow and Dijon
- Hot sauce
How to Make this City Barbeque Potato Salad Recipe
Cook the Potatoes
Place the potatoes into a large pot and cover them with water. Then, cover the pot and boil the potatoes for about 20 minutes. Once you can pierce the potatoes easily with a fork, drain and rinse them with cold water.
Peel the skins off for an authentic City Barbecue experience, or leave the skins on if you prefer. Then, chop the potatoes into smaller pieces.
Hard Boil the Eggs
I’ll provide instructions for making hard boiled eggs in the recipe card below, but if you have your own favorite way to make them, by all means use it.
One of my favorite kitchen gadgets is our Egg Genie, which makes perfect hard-boiled eggs every time.
Once your eggs are cooked and cooled, peel them and give them a rough chop.
Make the Dressing
In a large mixing bowl, combine the mayo, diced celery, grated onion, mustards, relishes and seasonings. Whisk them until the mixture is smooth.
Combine your Ingredients
Fold the potatoes, celery and eggs into the dressing. Now you’re ready to enjoy!
What are the Best potatoes for potato salad?
A commonly accepted rule is that waxy potatoes, like redskin potatoes and Yukon gold potatoes, are best for potato salad recipes. This is because waxy potatoes hold their shape and won’t get mushy.
That said, I’ve used plain Russet potatoes plenty of times and they come out fine. Just be careful not to overcook them.
The Best way to cook potatoes for potato salad
The best way to cook potatoes for making potato salad is to boil them.
Start by placing them in a large pot and covering them with cold water. Then, place a lid on the pot and bring it to a boil. Let the potatoes cook for anywhere from 15-25 minutes, until they’re fork tender.
Now, the cooking time will vary depending on whether or not you’ve diced your potatoes before cooking.
If you want to keep the skins on, I’d recommend chopping your potatoes before you cook them. They’ll take less time to cook, and you won’t have to deal with slippery skins afterwards.
If you’re planning to peel your potatoes, the better way is to cook them whole. Then, the skins will be much easier to peel off once they’re cooked.
How to Store this Potato Salad
Like many mayonnaise-based salads, this potato salad tastes even better the next day! Store it in an airtight container in the refrigerator. It will stay fresh for 3-5 days.
Be sure to let it sit out at room temperature for at least 15 minutes before serving it again.
When you make this City Barbecue potato salad recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more traditional sides for your barbecue, try these recipes:
- Mexican Macaroni Salad
- Red Hot and Blue Potato Salad (with Green Onions and Celery Seed)
- Pesto Pasta Salad
For more great recipes for your barbecue, try these:
The Best Potato Salad Recipe for Your Summer BBQ
Ingredients
- 5 lbs. red skin potatoes
- 6 hard-boiled eggs
- 2 cups mayonnaise
- 2 cups celery diced
- 1 cup sweet onion grated
- 1/2 cup sweet relish
- 1/2 cup dill relish
- 4 Tbsp. Dijon mustard
- 2 Tbsp. yellow mustard
- 2 Tbsp. hot sauce
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
Hard Boil the Eggs
- Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the boiling water. Reduce heat to a rolling simmer. Cook for 12-13 minutes.
- While the eggs are cooking, set up a bowl of ice water. Once the eggs are finished cooking, remove them from the hot water with a slotted spoon and place them into the ice bath for 5-10 minutes.
- Peel and chop the eggs. Set aside.
Cook the Potatoes
- Place potatoes in a large pot and cover with water. Cover the pot. Bring to a boil and cook for 20 minutes.
- Drain and potatoes and rinse with cold water. Peel the skins off and cut into bite sized pieces.
Make the Potato Salad
- Dice the celery. Grate the onion.
- In a large bowl, combine the mayonnaise, mustards, hot sauce, grated onion, relishes, salt and pepper. Whisk until smooth.
- Fold the potatoes, eggs and celery into the mayonnaise mixture. Serve at room temperature.
Yummy!
It’s so much better homemade!