Classic Potato BBQ Side Salad is the perfect mix of hearty potatoes, crunchy veggies, and a creamy, tangy dressing that feels just right at any backyard cookout. It’s that familiar dish that brings a little comfort to the table and pairs so well with grilled favorites like burgers and ribs.
I love making this salad because it’s simple to pull together but always gets eaten up fast. The potatoes are tender but still hold their shape, and when you toss them with chopped celery, onions, and hard-boiled eggs, it adds a nice crunch and extra flavor. I usually like to add a little extra black pepper and a splash of vinegar—it just kicks the whole salad up a notch.
My favorite way to serve this potato salad is chilled right out of the fridge, with a sprinkle of fresh parsley on top for color. It’s a recipe that reminds me of summer afternoons with friends and family, enjoying good food and great company. Whenever I bring this to a barbecue, I know it’s going to be a hit!
Key Ingredients & Substitutions
Baby New Potatoes: These keep their shape and have a creamy texture when cooked. If you can’t find them, fingerling or red potatoes work well too. Avoid starchy russets as they may fall apart.
Bacon: Adds smoky crunch to the salad. For a vegetarian option, skip bacon or use smoked paprika and crispy fried shallots instead.
Mayonnaise & Mustard: The mayo gives creaminess while yellow mustard adds just the right tang. You can try Greek yogurt or vegan mayo for a lighter or dairy-free alternative.
Apple Cider Vinegar: This brings brightness to balance the richness. If unavailable, white vinegar or lemon juice will do the trick.
Veggies & Eggs: Red onion and celery add crunch; carrots add subtle sweetness. Hard-boiled eggs add richness and texture but are optional if you prefer egg-free.
How Do I Keep Potatoes from Turning Mushy or Falling Apart?
Keeping the potatoes tender but firm is key. Here’s how I do it:
- Use baby new potatoes or waxy types instead of starchy potatoes.
- Cook potatoes in salted water, bringing it to a boil first, then lower heat to a simmer.
- Test for doneness with a fork – they should be tender but still hold their shape.
- Drain promptly and let them cool slightly before mixing so they don’t crumble.
- Gently toss potatoes with dressing to avoid breaking them up.
These simple steps help maintain a nice chunky texture that’s perfect for this salad.
Equipment You’ll Need
- Large pot – to boil the potatoes evenly without crowding them.
- Colander – for draining the potatoes quickly and easily.
- Mixing bowl – big enough to toss the salad without spilling.
- Whisk – to blend the dressing smooth and creamy.
- Sharp knife – to chop veggies and eggs neatly.
- Cutting board – gives you a safe space for chopping.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage pieces for a heartier, meatier twist.
- Add chopped dill pickles or relish for a tangy crunch that brightens the salad.
- Mix in chopped fresh dill or chives instead of parsley for a fresh herbal note.
- Stir in a teaspoon of hot sauce or cayenne pepper for a little spicy kick.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
- 2 pounds baby new potatoes, halved
- 6 slices bacon, cooked and crumbled
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/4 cup fresh parsley, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: chopped green onions for garnish
- Optional: lettuce or greens for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep, including boiling the potatoes and cooking the bacon, plus 1-2 hours of chilling time to let the flavors blend beautifully. This makes it a great make-ahead side dish for your BBQ.
Step-by-Step Instructions:
1. Cook the Potatoes:
Place the halved baby potatoes in a large pot and cover them with salted water. Bring the water to a boil, then cook the potatoes until they are tender but still hold their shape, about 12 to 15 minutes. Drain the potatoes and set them aside to cool slightly.
2. Prepare the Bacon:
While the potatoes cook, fry the bacon until crispy. Drain it on paper towels, then crumble it into small pieces. Set aside half for mixing into the salad and save the rest for sprinkling on top before serving.
3. Make the Dressing and Combine:
In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth. Add the warm potatoes, tossing gently to coat them well with the dressing so the flavors soak in.
4. Add Veggies and Bacon:
Fold in the chopped hard-boiled eggs, red onion, celery, carrot, fresh parsley, and half of the crumbled bacon. Mix carefully to combine everything evenly without smashing the potatoes.
5. Chill and Serve:
Cover the potato salad and refrigerate it for 1 to 2 hours to let the flavors meld. When ready to serve, place a bed of lettuce or your favorite greens on a serving platter. Spoon the chilled salad on top, then sprinkle with the remaining crispy bacon and chopped green onions if you like. Serve cold and enjoy your perfect BBQ side dish!
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby new potatoes to achieve the right texture. Frozen potatoes tend to become mushy when cooked, so fresh ones work much better for this salad.
How Long Can I Store the Potato Salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to give it a gentle stir before serving again.
Can I Make This Salad Ahead of Time?
Absolutely! In fact, letting the salad chill for at least 1-2 hours enhances the flavors. You can prepare it a day before your BBQ for even better taste.
What Can I Substitute for Bacon?
If you want a vegetarian version, skip the bacon or try adding smoked paprika and crispy fried onions for a smoky crunch without the meat.
