BBQ Potato Salad

A tangy twist on the classic must-have side dish, this potato salad is made with a splash of red wine vinegar for a zesty kick. Its creamy and tangy dressing makes this salad the Ultimate BBQ Potato Salad.

SERVES: 10

PREP TIME: 20 min.
COOK: 15 to 20 min.
CHILL TIME: 4 to 6 hours, for best results, overnight

Difficulty: Easy

While BBQ is bold enough and delicious enough to stand alone, there is always a way to enhance and take your main dish to the next level. There are foods that just go together so perfectly that they create the most delicious symphony flavors.

The Ultimate BBQ Feast cannot be made without side dishes, but it is difficult to choose just a few because they are all so good. Whether you are serving veggies, mac and cheese, creamed corn, potato salad, Cole slaw or greens, you can’t go wrong with any of these sides. I have found my favorites and they are tried and true crowd-pleasers. Some are made from scratch, while others are made with a few shortcuts but are equally delicious in their own right.

My Ultimate BBQ Feast consists of a pulled pork sandwich on a toasty bun, topped with a crisp slaw and drizzled with a spicy BBQ sauce. Accompanied by a good old creamy potato salad with a slight tang of vinegar and sweet, spicy, and smoky BBQ beans.

While I have a few different recipes for potato salad, the one I pair with BBQ is a bit different from my traditional potato salad. It’s distinctive and everyone knows it as “the BBQ Potato Salad.” The slight tang from the dressing plays well with the sweetness from the BBQ and the BBQ Beans. They are the perfect compliment to your BBQ!

Here is the key to making this the best potato salad.

Use waxy potatoes like Yukon Gold or Red potatoes to make the best potato salad. A potato like the Russet tends to break apart and doesn’t hold as well to the vinegar-based dressing. I like to use both of these waxy potatoes in this salad. The Red potato is for the color and texture. It also holds up very well. The difference in textures and colors makes this salad beautiful and delicious. It is slightly tangy from the vinegar and creamy from the mayo making it a perfect balance of flavors and goes well with any meal. This ultimate potato salad pairs especially well with anything from the grill. It really is a match made in BBQ heaven.

Allowing the salad to chill overnight will ensure the maximum flavor. Potato salad stores very well in the fridge for up to two days, it’s the gift, that keeps on giving. The longer it sits, the better it tastes!

The Ultimate BBQ Potato Salad

Ingredients:

5 Yukon Gold potato
5 red skin potato
1 cup celery, diced
½ red onion, diced
2 cups mayonnaise – I like to use Duke’s Real Mayo
3 tsp. yellow mustard
1 tbsp. red wine or white vinegar
2 tsp. celery salt
2 tsp. salt
2 tsp. pepper
½ tsp. Paprika for garnish is optional

Directions:

Wash and cube potatoes in 1/2” pieces leaving the skin on.
Boil potatoes in salted water (salty like the ocean) approx. 15 to 20 minutes or until tender. Test by poking with a fork. Drain and set aside to cool.
While potatoes are boiling and cooling, dice onions and celery and set aside.
DRESSING: In another bowl, make your dressing. Whisk mayo, mustard, and red wine vinegar until creamy and well combined.
Season cooked potatoes with seasoning salt and pepper to taste.
Combine onions, celery, and dressing with the potatoes and fold in gently. Taste as you go and adjust if needed.
CHILL POTATO SALAD: Cover and refrigerate for a minimum of 4 to 6 hours. For the best results, chill overnight.

Nutrition Facts