Classic Potato BBQ Side Salad is a picnic favorite that brings together tender chunks of potatoes, creamy dressing, crisp celery, and a touch of tangy mustard. It’s the perfect balance of flavors and textures that feels just right alongside grilled foods. This salad has that familiar, comforting vibe that makes it a go-to anytime you’re firing up the grill.
I always love making this dish because it’s simple but hits all the right notes—creamy, slightly crunchy, and just enough zest to keep things interesting. A little tip from me: let it chill for a few hours before serving so all the flavors have time to come together, it really makes a difference! Plus, it’s one of those side dishes that almost everyone loves, which is always a win at any cookout.
When I serve this potato salad, I like to pair it with juicy grilled burgers or smoky ribs, but honestly, it’s great on its own or with any BBQ feast. It’s the kind of dish that brings people around the table, sparking casual conversations and happy, full bellies. If you’re looking for a reliable, classic side that never goes out of style, this potato BBQ salad is definitely the way to go.
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes work best because they hold their shape well after boiling. I prefer Yukon gold for their buttery texture. If you can’t find these, fingerling potatoes are a nice alternative.
Bacon: Bacon adds that smoky crunch. For a vegetarian option, try smoked tempeh or smoked paprika to keep the flavor. Cooking bacon up front also lets you use the drippings for extra flavor.
Mayonnaise & Mustard: These give the salad its creamy and tangy base. If you prefer lighter options, use Greek yogurt or vegan mayo. Yellow mustard works nicely, but Dijon mustard can add a little extra zing.
Pickles or Relish: These add a delightful tang and crunch. Dill pickles are traditional, but sweet pickles or bread-and-butter pickles can be tasty switches depending on your preference.
Fresh Herbs & Onions: Chopped parsley and green onions bring freshness and color. You can swap parsley for cilantro or chives based on your taste. Red onion adds a sharp bite; if it’s too strong, soak chopped onion in cold water for 10 minutes before adding.
How Do You Cook Potatoes Perfectly for Potato Salad?
Cooking potatoes just right is key to a good potato salad. You want them tender but not mushy so they hold their shape in the salad.
- Start potatoes in cold water to cook evenly inside and out.
- Add salt to the boiling water to season them as they cook.
- Boil until you can easily poke a fork through but the potatoes still hold their shape—about 12-15 minutes depending on size.
- Drain well and let them cool completely before mixing with the dressing to keep the salad from becoming watery.
Handling the potatoes gently prevents them from breaking apart when you toss them with the dressing and other ingredients.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly without crowding.
- Colander – makes draining the cooked potatoes quick and easy.
- Large mixing bowl – room enough to toss potatoes with dressing and mix-ins gently.
- Frying pan or skillet – for cooking crispy bacon to add smoky flavor.
- Whisk – helps blend the dressing ingredients smoothly.
- Sharp knife and cutting board – for chopping onions, herbs, and pickles neatly.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or grilled chicken chunks to add protein and keep the smoky vibe.
- Add chopped hard-boiled eggs for a richer, creamy texture that feels classic.
- Mix in diced bell peppers or celery for extra crunch and color.
- Include a pinch of cayenne or smoked chipotle powder for a spicy kick when you want more heat.
How to Make Classic Potato BBQ Side Salad?
Ingredients You’ll Need:
For the Salad:
- 2 pounds small red or Yukon gold potatoes, washed and quartered
- 6 slices bacon
- 1/2 cup red onion, finely chopped
- 1/4 cup dill pickles or relish, chopped
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
Optional:
- Mixed greens or arugula (for serving)
How Much Time Will You Need?
This salad takes about 20 minutes to prepare and cook the potatoes and bacon, plus an additional hour to chill so the flavors meld beautifully. Overall, plan for about 1 hour and 30 minutes including resting time.
Step-by-Step Instructions:
1. Cook the Potatoes:
Put the quartered potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then cook the potatoes until they are tender when poked with a fork but not breaking apart, about 12-15 minutes. Drain and let the potatoes cool.
2. Cook the Bacon:
While the potatoes cook, fry the bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Once cooled, crumble the bacon into small pieces.
3. Prepare the Dressing:
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, black pepper, and salt until smooth and combined.
4. Mix the Salad:
Once the potatoes have cooled to room temperature, gently fold them into the dressing. Add the chopped red onion, dill pickles or relish, sliced green onions, and chopped parsley. Stir gently so the potatoes don’t break apart.
5. Add Bacon and Serve:
Fold in most of the crumbled bacon, reserving some to garnish the top. For serving, lay a bed of mixed greens or arugula on a plate or bowl, then spoon the potato salad over the greens. Sprinkle the remaining bacon and a little extra parsley or green onions on top for a fresh pop of color.
6. Chill Before Serving:
Cover the salad and refrigerate it for at least 1 hour to let all the flavors meld. It can be served cold or at room temperature alongside your favorite BBQ dishes.
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh potatoes because frozen ones tend to become mushy when cooked. If you do use frozen, thaw them completely and drain well before mixing to avoid excess moisture.
Can I Make This Potato Salad Ahead of Time?
Absolutely! Make it a few hours or even the day before to let the flavors develop fully. Just keep it covered and refrigerated, then give it a gentle stir before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. The salad will keep well for 3-4 days, but it’s best enjoyed within the first couple of days for the freshest texture.
What Can I Substitute for Bacon?
If you want a vegetarian option, try smoked paprika for that smoky flavor or add crispy fried tempeh or mushrooms. You could also choose a plant-based bacon alternative.