City BBQ Potato Salad Recipe | Creamy Flavorful & Easy to Make

Craving the ultimate backyard BBQ side dish? My City BBQ Potato Salad recipe is the perfect creamy, tangy, and slightly smoky salad that pairs beautifully with ribs, brisket, or even fried chicken. Unlike traditional potato salad, this version brings bold flavours from Dijon mustard, stone-ground mustard, dill relish, and a splash of Frank’s Buffalo Hot Sauce for that zesty kick.

Whether you’re hosting a summer cookout, prepping a holiday feast, or want a hearty side dish for family dinner, this potato salad never disappoints.

Preparing the Potatoes

Getting the potatoes just right is the foundation of a perfect City BBQ Potato Salad. Yukon Golds are my go-to because of their creamy texture and ability to hold their shape after boiling.

1. Clean and Scrub: Rinse the Yukon Gold potatoes under cold water, scrubbing them to remove any dirt.
   
2. Boil with Flavour: Place potatoes in a large pot with just enough water to cover them. Add two teaspoons of Knorr Chicken Bouillon for an extra depth of flavour.
   
3. Bring to a Boil: Heat until the water reaches a rolling boil, then reduce to a gentle simmer.

Cooking the Potatoes

The secret to great potato salad is perfectly cooked potatoes, not too soft, not too firm.

• Simmer Time: Boil Yukon Gold potatoes for 17–20 minutes.
  
• Test for Doneness: Pierce with a fork; they should be tender but not falling apart.
  
• Cool & Chop: Drain, let them cool slightly, then chop into bite-sized chunks. Please place them in a large mixing bowl.
  

Assembling the Salad Base

Now it’s time to build the fresh, crunchy base before mixing in the dressing.

1. Celery: Finely chop 1 cup of celery and add to the potatoes.
   
2. Eggs: Peel and chop three boiled eggs, then toss them into the bowl.
   
3. Onion: Grate ¼ cup of sweet onion on a box grater for a subflavour that blends smoothly into the salad.
   

At this stage, you have the tender potato base with crunchy celery, rich eggs, and aromatic onion, all ready for the creamy dressing that ties everything together.

Creating the Dressing

The dressing is the heart of this City BBQ Potato Salad. It’s creamy, tangy, and has just the right kicof flavourrrr.

1. Blend the Creamy Base: In a medium bowl, combine ¼ cup Miracle Whip and ¼ cup mayonnaise. This gives you a smooth and slightly tangy foundation.
   
2. Add the Mustards: Mix in 4 tablespoons of Dijon mustard and two tablespoons of stone-ground mustard. These bring sharpness and texture.
   
3. Heat & Zest: Stir in 1 tablespoon Frank’s Buffalo Hot Sauce for a mild heat that doesn’t overpower.
   
4. Balance with Relishes: Add ½ cup dill relish and ½ cup sweet relish for that sweet-tangy crunch.
   
5. Season: Sprinkle in ½ teaspoon McCormick celery seeds for earthy depth.
   

Use a wooden spoon or whisk to blend everything into a thick, creamy dressing.

Combining Flavors

Now comes the best part: bringing all the textures and flavours together

1. Add the Dressing: Pour the creamy mustard dressing over the potato mixture in your large bowl.
   
2. Mix Gently: Using a wooden spoon or spatula, fold the dressing into the potatoes, celery, eggs, and onion. Be careful not to mash the potatoes; you want chunks, not mush.
   
3. Taste & Adjust: Give it a taste. Add a pinch of salt, a pinch of pepper, or even an extra splash of hot sauce if you love a kick.

Mixing Instructions

The key is patience. Instead of stirring aggressively, fold the mixture slowly until the dressing coats every potato chunk evenly. This ensures the salad stays fluffy, chunky, and full of texture, while remaining creamy and flavorful.

At this point, your potato salad should look rich, tangy, and ready for finishing touches.

Presentation and Finishing Touches

Once the potato salad is thoroughly mixed, it’s time to make it look as good as it tastes.

1. Transfer to Serving Bowl: Spoon the salad into a large serving bowl, smoothing the top for a neat presentation.
   
2. Garnish for Flavor & Color:
   
   • Sprinkle with paprika for a classic BBQ potato salad look.
     
   • Add a pinch of freshly cracked black pepper for extra bite.
     
   • Scatter chopped fresh chives on top for a pop of colour and freshness.
     

These simple finishing touches elevate the dish from “just a side” to the star of any BBQ spread.

Storage Instructions

Chill for Best Flavour

Potato salad is always better after a bit of rest in the fridge. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2–3 hours before serving. This allows the flavours to mingle and deepen.

Keeping It Fresh

• Refrigeration: Store in the fridge for up to 3 days. Stir gently before serving to refresh the texture.
  
• Avoid Freezing: Because of the mayo and eggs, freezing is not recommended; it can separate and become watery.

Frequently Asked Questions (FAQ)

1. Can I make this potato salad ahead of time?

Yes! In fact, this potato salad tastes even better after resting in the fridge for a few hours. Prepare it a day before your BBQ or gathering, and let the flavours meld.

2. What potatoes are best for City BBQ Potato Salad?

I recommend Yukon Gold potatoes because they’re creamy yet firm enough to hold their shape after boiling. You can also use red potatoes, but avoid starchy varieties like Russets, which tend to fall apart.

3. Can I substitute Miracle Whip with just mayonnaise?

Absolutely! If you prefer a more decadent, less tangy flavour, you can use only mayonnaise. The Miracle Whip adds a slight sweetness and tang, but it’s completely optional.

4. Is this potato salad spicy?

Not really. Frank’s Buffalo Hot Sauce adds just a mild kick and smoky depth. If you prefer no spice, omit it. For more heat, add extra hot sauce or a pinch of cayenne pepper.

5. How long can I store leftovers?

Store leftover potato salad in an airtight container in the fridge for up to 3 days. Stir gently before serving again to refresh the texture. Avoid freezing, as the mayonnaise base may separate.

6. What can I serve with City BBQ Potato Salad?

This salad pairs perfectly with BBQ classics like ribs, pulled pork, smoked brisket, grilled chicken, or even burgers and hot dogs. It’s a versatile side dish for any summer cookout or holiday meal.

Conclusion

This City BBQ Potato Salad recipe is an authentic cookout classic, with its tender Yukon Gold potatoes, crunchy celery, zesty relishes, and a mok kick from Frank’s Hot Sauce. Every bite hits all the right notes.

Serve it alongside ribs, brisket, pulled pork, or even just grilled burgers, and watch it disappear fast at any gathering. The best part? It’s simple to make, easy to customize, and tastes even better the next day.

So grab your potatoes, fire up the BBQ, and bring this unforgettable potato salad to your table; it’s the side dish everyone will be asking you for again and again.