Classic Potato BBQ Side Salad is a simple and tasty dish that brings together tender, boiled potatoes with creamy mayo, crunchy celery, and a bit of tangy mustard. It’s the perfect mix of smooth and crisp textures, plus a touch of fresh herbs to brighten everything up. This salad feels just right for any barbecue or picnic, adding a cool and comforting side to your meal.
I love making this potato salad because it’s so easy to whip up and always disappears fast at gatherings. One tip I’ve learned is to let the potatoes cool completely before mixing them with the dressing—it helps keep the salad fresh and the potatoes from getting mushy. I also like to add a bit of chopped pickles or a sprinkle of paprika on top for that extra pop of flavor.
For serving, I usually bring it out nicely chilled, straight from the fridge. It pairs wonderfully with grilled meats or veggie burgers, and it’s great for soaking up any BBQ sauces on the plate. Whenever I make this salad, it reminds me of sunny days spent with friends and family, sharing food and stories outside. It’s a simple but favorite side that never goes out of style in my book!
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red potatoes work great for their creamy texture and ability to hold shape. If you can’t find baby potatoes, regular potatoes cut into small chunks also work.
Bacon: Adds a nice crunch and smoky flavor. For a vegetarian option, use smoked tempeh or crispy fried shallots instead.
Mayonnaise: The base of the dressing, making the salad creamy. You can substitute with Greek yogurt for a lighter, tangier version.
Whole Grain Mustard: Gives a nice tang and texture. If you don’t have it, Dijon mustard or yellow mustard are fine alternatives.
Cherry Tomatoes & Red Onion: These add fresh, juicy, and slightly sharp flavors that balance the creamy potatoes and bacon. Feel free to swap cherry tomatoes for grape tomatoes or diced bell peppers.
How Do I Make Sure the Potatoes Don’t Turn Mushy and Break Apart?
The key to perfect potato salad is how you cook and handle the potatoes.
- Boil potatoes whole or in large pieces until just tender—around 12-15 minutes. Avoid overcooking to prevent mushiness.
- Drain and let them cool slightly before mixing with dressing; warm potatoes absorb dressing better but gentle tossing avoids breaking them.
- Use a wide bowl and fold ingredients carefully rather than stirring aggressively.
These steps help keep the potatoes firm while soaking up flavors nicely for a satisfying texture in every bite.
Equipment You’ll Need
- Large pot – to boil the potatoes evenly without crowding them.
- Colander – for draining the potatoes easily after boiling.
- Skillet – to crisp the bacon perfectly, adding great texture and flavor.
- Large mixing bowl – big enough to toss the potatoes and dressing without spilling.
- Whisk – helps blend the dressing smoothly and evenly.
- Cutting board and sharp knife – for chopping onions, tomatoes, and chives safely.
Flavor Variations & Add-Ins
- Add chopped hard-boiled eggs for extra protein and creaminess.
- Use smoked paprika or cayenne pepper in the dressing for a smoky, spicy kick.
- Swap bacon with diced cooked sausage or pancetta for a different savory twist.
- Include diced pickles or capers for a tangy bite that brightens the salad.
Classic Potato BBQ Side Salad
Ingredients You’ll Need:
For the Salad:
- 1.5 pounds baby potatoes (Yukon gold or red), halved or quartered
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes
- 1 cup red onion, diced
- 2 tablespoons freshly chopped chives
- 2 cups arugula or mixed greens (optional, for serving)
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (optional)
- Salt and freshly ground black pepper, to taste
Time Needed:
About 25 minutes total: 15 minutes to boil potatoes, 5-7 minutes to cook bacon and prep ingredients, plus at least 30 minutes chilling time for best flavor.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by bringing a large pot of salted water to a boil. Add the baby potatoes and cook until they are tender when pierced with a fork, about 12 to 15 minutes. Once done, drain them and let them cool just a bit.
2. Cook the Bacon:
While the potatoes are cooking, heat a skillet over medium heat and cook the bacon until crispy. Take the bacon out, drain on paper towels, and crumble into small pieces.
3. Make the Dressing:
In a large bowl, whisk together the mayonnaise, whole grain mustard, apple cider vinegar, honey if you like a bit of sweetness, and a pinch of salt and pepper. Mix it well until smooth and creamy.
4. Combine the Salad:
Add the warm potatoes to the dressing and gently toss so they get well-coated but don’t break apart. Fold in the cherry tomatoes and diced red onion carefully.
5. Finish and Serve:
Transfer everything to a serving dish and sprinkle the crispy bacon on top. Garnish with the chopped chives. If you want, serve the salad over a bed of fresh arugula or mixed greens for extra color and freshness.
6. Chill and Enjoy:
Place the salad in the fridge for at least 30 minutes to let flavors meld together. You can serve it cold or at room temperature—either way, it’s a delicious side perfect for BBQs or casual meals.
Can I Use Frozen Potatoes for This Salad?
It’s best to use fresh baby potatoes for this recipe to get the right texture. If you only have frozen, thaw them completely and gently warm before mixing, but they may be softer and less firm.
Can I Make This Salad Ahead of Time?
Absolutely! Make the salad up to a day in advance and keep it chilled in the fridge. Just add the bacon right before serving to keep it crispy.
What Can I Substitute for Mayonnaise in the Dressing?
You can swap mayonnaise for Greek yogurt or sour cream for a lighter and tangier dressing. Just keep in mind it might be thinner, so adjust the amounts accordingly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a gentle stir before serving again, and add fresh chives or bacon if needed.
