Classic Potato BBQ Side Salad is a down-to-earth, crowd-pleasing dish that blends tender chunks of potato with a creamy, tangy dressing. It’s got that perfect mix of soft potatoes, crunchy celery, and a little bit of onion that gives it a fresh bite. You’ll find it right at home next to your grilled burgers and ribs, making it a true BBQ favorite.
I love making this potato salad because it’s so simple to put together but always gets everyone asking for seconds. A little tip I’ve learned is to let the potatoes cool completely before mixing in the dressing—this helps everything soak up flavor without getting mushy. Plus, I always sneak in a bit of mustard to give it a little zing that wakes up the whole bowl.
Serving this salad ice-cold from the fridge is my go-to, especially on warm summer days when you want something refreshing and filling. It’s one of those dishes that brings back memories of backyard get-togethers, laughter, and sharing good food with family and friends. Honestly, it just feels like summer in a bowl!
Key Ingredients & Substitutions
Red potatoes: Their waxy texture holds up well, so the salad stays chunky and doesn’t turn mushy. If you can’t find red potatoes, Yukon gold works great too.
Bacon: Adds a smoky crunch. For a vegetarian twist, try smoked tempeh or omit completely and add extra herbs for flavor.
Mayonnaise & sour cream: These create the creamy, tangy base. Greek yogurt can replace sour cream for a lighter option.
Dijon mustard: Gives just the right zing. Yellow mustard is a milder swap, but avoid spicy mustards to keep balance.
Red onion and chives: They bring a fresh, sharp bite. If red onion feels too strong, try sweet or green onions instead.
How Do I Keep the Potatoes Firm and Not Mushy?
The key is cooking the potatoes just until tender:
- Start with cold water to cook to the core evenly.
- Simmer gently, not boil rapidly, about 10–12 minutes.
- Check with a fork; potatoes should be soft but still hold shape.
- Drain and cool completely before mixing with dressing to avoid absorbing too much moisture and falling apart.
Cooling also helps the salad flavors develop better, giving you that perfect texture and taste every time.
Equipment You’ll Need
- Large pot – perfect for boiling the potatoes evenly without crowding.
- Knife and cutting board – to chop potatoes, onions, and chives safely and easily.
- Slotted spoon or spider strainer – helps you scoop out potatoes without too much water.
- Mixing bowls – one for tossing potatoes with dressing, so everything blends well.
- Skillet – for crisping the bacon to add that smoky crunch.
- Measuring spoons and cups – to get the dressing’s ingredients just right.
Flavor Variations & Add-Ins
- Swap bacon for diced smoked sausage to add a hearty smoky flavor.
- Mix in chopped dill pickles or sweet relish for a tangy bite that brightens the salad.
- Add chopped celery or bell pepper for extra crunch and color.
- Try swapping fresh dill or tarragon for dried dill to boost herb freshness and aroma.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds red potatoes, washed and cut into 1-inch cubes
- 6 slices bacon
- 3 hard-boiled eggs, peeled and halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh chives, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh arugula or mixed greens for serving (optional)
Time Needed:
This recipe takes about 20 minutes to prepare and cook the potatoes and bacon, plus cooling time of about 30 minutes before mixing and serving. Overall, plan for around 1 hour, including chilling time if you want it extra refreshing.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Lower the heat and simmer until the potatoes are just tender but still firm, about 10-12 minutes. Drain and let them cool completely.
2. Prepare the Bacon:
While the potatoes cook, fry the bacon slices in a skillet over medium heat until crispy. Remove them to paper towels to drain and cool. Once cooled, crumble or chop into small pieces.
3. Make the Dressing:
In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, dried dill, garlic powder, salt, and pepper until smooth and well combined.
4. Combine the Salad:
In a large bowl, mix the cooled potatoes, chopped red onion, crumbled bacon, and fresh chives. Pour the dressing over the mixture and gently toss everything to coat evenly.
5. Add the Eggs and Serve:
Carefully fold in the halved hard-boiled eggs to keep them intact. Optionally, arrange fresh arugula or mixed greens on a serving bowl and spoon the salad on top. Garnish with extra chopped chives.
Serve chilled or at room temperature alongside your favorite BBQ dishes for a fresh, creamy, and crunchy side that everyone will love!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh potatoes for this recipe to ensure the texture stays firm. Frozen potatoes tend to become mushy when boiled. If you only have frozen, thaw them completely and cook gently, but fresh is definitely preferred.
How Long Can I Store Leftover Potato Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again, and keep it chilled to maintain freshness and flavor.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, making it a few hours or even a day ahead helps the flavors meld beautifully. Just keep it refrigerated and add the halved eggs right before serving for the best presentation.
What Can I Substitute for Bacon?
If you prefer no bacon, try adding smoked paprika for a smoky flavor or substitute with crispy smoked tempeh or sautéed mushrooms for a vegetarian-friendly alternative.
