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–+ servings

Barbecue Sauce Potato Salad

Southern-style potato salad with tender Yukon Golds, chopped eggs, crunchy onion and celery, and a smoky BBQ-mayo dressing. Best after a good chill.
Amanda
Prep Time 15 minutes
Cook Time 12 minutes
Cool & chill time 2 hours 15 minutes
Total Time 2 hours 42 minutes
Serving Size 8 servings

Equipment

  • Large pot
  • Colander
  • sharp knife
  • cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Baking sheet (for cooling potatoes)
  • Potato peeler (optional)

Ingredients

  • 2 lb Yukon Gold potatoes cut into bite-size pieces
  • 4 hard-boiled eggs chopped
  • 1/2 cup red onion diced
  • 1/2 cup celery diced
  • 1/4 cup dill pickles chopped
  • 2 tbsp fresh parsley chopped
  • 3/4 cup mayonnaise
  • 1/4 cup BBQ sauce plus more to taste
  • 2 tbsp Dijon mustard
  • 1 tbsp pickle relish
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 dashes hot sauce optional

Instructions

  • Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook 10–12 minutes, until fork-tender but not falling apart.
  • Drain the potatoes and spread them out on a baking sheet to cool for about 15 minutes. (Cooling helps prevent a watery salad.)
  • Meanwhile, make the dressing: in a large bowl, whisk together mayonnaise, BBQ sauce, Dijon mustard, pickle relish, garlic powder, salt, pepper, and hot sauce (if using).
  • Add the cooled potatoes to the bowl along with chopped eggs, diced onion, celery, pickles, and parsley. Gently fold until everything is evenly coated.
  • Taste and adjust seasoning. Add an extra drizzle of BBQ sauce if you want a smokier, sweeter finish.
  • Cover and refrigerate for at least 2 hours (overnight is even better). Serve chilled.

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days.
Potato tip: Yukon Golds hold their shape best. If using russets, stir gently to avoid breaking them up too much.
Milder onion: Soak diced onion in cold water for 10 minutes, then drain, to soften the bite.
Make it creamier: Stir in 2–3 extra tablespoons of mayo before serving if needed.
Food safety: Don’t mix the dressing with hot potatoes—let them cool first, and keep the salad cold at outdoor gatherings.

Nutrition

Calories: 290kcal | Protein: 6g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 520mg