Ahh summer, the season of boating, beachside fun, picnics, and of course backyard barbecues!
To me there’s nothing like the smell of a grill and the taste of food that’s been slow cooking.
What’s better than being with friends and family enjoying a game of corn hole or horse shoes and barbeque meals with all the traditional sides like delicious potato salad.
City Barbeque is a casual restaurant chain that was founded in Columbus, OH in 1999 and today there are over 50 restaurants operating. They are know for their award-winning slow smoked barbeque and delicious sides made from scratch.
This City BBQ potato salad recipe is definitely worth trying.
It may not be exactly like the restaurants but it is very tasty and super easy to make!
There are so many great recipes for outdoor parties.
Here are two delicious recipes from Back To My Southern Roots you should try. Deviled Eggs and The Best Slow Cooker BBQ Chicken. You’re going to love them!
- Red potatoes
- Hard boiled eggs
- Sweet onion
- Celery
- Mayonnaise
- Yellow mustard
- Dijon mustard
- Black pepper
- Salt
- Green onions (optional garnish)
Some Helpful Tools And Equipment
- Large pot
- Cutting board
- Sharp kitchen knife
- Colander
- Vegetable peeler
- Egg slicer
- Measuring cup
- Measuring spoons
Not pictured:
- Large bowl
- Small bowl
- Wooden spoon
- Serving bowl
Let’s Talk Ingredients
Red potatoes – Red potatoes are one of the most waxy varieties of potatoes which is the type of potato that works best in salads. (see FAQ’s)
The skin of red potatoes is very thin and is loaded with fiber, iron, potassium and B vitamins. It is one of the healthier potatoes.
Eggs – Large or extra large are best.
Onion – A sweet onion is just that. It isn’t as robust as yellow onion which can sometimes be a little too much for a smooth and creamy potato salad.
Celery – I like to remove the tough strings on the rib with a vegetable peeler before chopping. Also, remember this rule of thumb when selecting celery – the darker the color, the stronger the flavor.
Mayonnaise – I prefer Dukes over any other mayonnaise, maybe it’s a southern thing! People often use Miracle Whip Salad Dressing instead of mayonnaise. Keep in mind that Miracle Whip is sweeter and contains a blend of spices including paprika and garlic which will make your potato salad taste completely different.
Mustard – Using both yellow mustard and Maille Dijon Mustard (see FAQ’s) gives the salad a great tangy taste.
Black pepper – Fresh ground pepper is more robust but use whatever you have on hand.
Salt – I like to use sea salt but again, use whatever you have on hand. Usually I don’t add as much salt as a lot of people do. I prefer to let people add it on their own.
Green onions (optional garnish) – I add a couple of sliced or chopped tablespoons of the top greens over the top of a big serving bowl of salad more for looks than anything else.
How To Make The Best Potato Salad
- Scrub and wash potatoes.
2. Cut up potatoes.
3. Place potatoes in a large pot of water. Bring to a boil then lower to medium-high heat and cook.
4. Once the potatoes are done, drain them in a colander, then place the colander with the potatoes over the empty pot. Set the warm potatoes aside to cool.
5. Rinse, dry, and chop the celery.
6. Peel and chop the onion and the eggs.
7. In a separate small bowl add the mayonnaise, mustards, ground pepper, and salt. Mix throughly.
8. Once the potatoes are room temperature, place them in a large mixing bowl.
9. Add the chopped onion, celery, and eggs to the mixing bowl.
10. Pour the mayonnaise mixture on top of the ingredients.
11. Use a spoon to throughly blend everything together.
12. Transfer to a serving bowl.
13. Sprinkle the sliced green onions over the potato salad.
Favorite Substitutions And Variations
Substitutions:
- Mayonnaise – sour cream
- Yellow mustard – stone ground mustard
- Sweet onion – red onion or yellow onion
Variations:
You can add any or all of the following if your taste buds are craving them!
- Celery seed – 1/2 teaspoon
- Relish – 1/2 cup (sweet or dill) or you can use Wickles Pickles which is a combination of dill pickle and sweet pickles with a kick, delicious!
- Hot sauce – 1 tablespoon (if you like a little bit of heat)
- Spicy bbq sauce – this will definitely give your potato salad some zing!
Frequently Asked Questions
Can I Use A Different Type Of Potato?
Yes you can. Potatoes from the waxy family work the best because they are low in starch and high in moisture.
Waxy potatoes hold their firm shape better while having a creamy inside.
Examples of waxy potatoes:
- Baby Yukon golds – A great all purpose potato. It’s yellow flesh, naturally has a buttery flavor.
- New potatoes – Are young potatoes with a crisp thin skin sweeter taste.
- Fingerling potatoes – come in a variety of colors.
Should You Cut Potatoes Before Boiling?
Although it isn’t necessary, I find it easier to cut them prior to boiling them for a salad. Here is a great tip from potatogoodness.com
What Is Dijon Mustard?
Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. It is made out of spicy brown and black mustard seeds and white wine. My favorite is Maille Dijon Mustard. It is the best of the best! Check out the 7 Best Dijon Mustards.
Check out other recipes from Join Me In The Kitchen that will tantalize your taste buds:
- Pigs In A Blanket With Mustard Whiskey Sauce – a party favorite!
- How To Make Torchy’s Tacos Damn Good Queso Dip (Copycat) – super easy!
Potato Salad Recipe - City Barbeque Restaurant Style
When it comes to potato salad this recipe is perfect for your next outdoor party. It is so creamy, delicious and easy to make. Filled with red potatoes, eggs, celery, sweet onion, and a tangy dressing.
Ingredients
- 3 pounds red potatoes
- 2 hard boiled eggs - chopped
- 1/2 cup sweet onion (1 small onion) - finely chopped
- 1/2 cup celery (2 stalks) - chopped
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons Dijon mustard
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Optional garnish - 2 tablespoon green onions tops (thinly sliced)
Instructions
- Scrub and wash potatoes.
- Cut up potatoes. Place potatoes in a large pot of water.
- Bring to a boil then lower to medium-high heat and cook.
- Once the potatoes are done, drain them in a colander, then place the colander with the potatoes over the empty pot. Set the warm potatoes aside to cool.
- Rinse, dry, and chop the celery.
- Chop the onion and the eggs.
- In a separate small bowl add the mayonnaise, mustards, ground pepper, and salt. Mix throughly.
- Once the potatoes are room temperature, place them in a large mixing bowl.
- Add the chopped onion, celery, and eggs to the mixing bowl.
- Pour the mayonnaise mixture on top of the ingredients. Use a large spoon to throughly blend everything together.
- Transfer to a serving bowl.
- Sprinkle the sliced green onions over the potato salad.
Notes
Helpful Tools And Equipment
- Large bowl
- Large pot
- Small bowl
- Cutting board
- Sharp kitchen knife
- Colander
- Vegetable peeler
- Measuring cup
- Measuring spoons
- Large spoon
Favorite Substitutions And Variations
Substitutions:
Mayonnaise - sour cream
Yellow mustard - stone ground mustard
Sweet onion - red onion or yellow onion
Variations:
You can add any or all of the following if your taste buds are craving them!
Celery seed - 1/2 teaspoon
Relish - 1/2 cup (sweet or dill)
Hot sauce - 1 tablespoon (if you like a little bit of heat)
Frequently Asked Questions
Can I Use A Different Type Of Potato?
Yes you can. Potatoes from the waxy family work the best because they are low in starch and high in moisture.
Waxy potatoes hold their firm shape better while having a creamy inside.
Examples of waxy potatoes:
- Baby Yukon golds - A great all purpose potato. It's yellow flesh, naturally has a buttery flavor.
- New potatoes - Are young potatoes with a crisp thin skin sweeter taste.
- Fingerling potatoes - come in a variety of colors.
Should You Cut Potatoes Before Boiling?
Although it isn't necessary, I find it easier to cut them prior to boiling them for a salad.
What Is Dijon Mustard?
Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. It is made out of spicy brown and black mustard seeds and white wine. My favorite is Maille Dijon Mustard. It is the best of the best!