City Barbeque Potato Salad: The Perfect Summer Side Dish 

City Barbeque Potato Salad: The Perfect Summer Side Dish 

Summer is in full swing, and what better way to elevate your outdoor gatherings than with a mouthwatering side dish? Look no further, my friends. I’ve got you covered. My version of City Barbeque Potato Salad is a hit EVERY time!

I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!

A few years back, my husband and I were in North Carolina and ate dinner at a BBQ restaurant called City Barbeque.

I ordered their award-winning Texas beef brisket along with the traditional sides. Among those sides was the best potato salad I had ever had.

I just couldn’t wait to replicate it at home. After several attempts, I think I’ve nailed it. This may not be their exact recipe, but it is just as delicious and definitely worth a try!

This isn’t just any potato salad recipe. This one strikes a perfect balance between spicy, tangy, and creamy flavors. 

The star of the show is, of course, the tender and perfectly cooked potatoes. They provide a hearty and comforting base that pairs beautifully with the bold flavors that follow.

The spicy kick from the Frank’s Red Hot Sauce adds a delightful zing, while the creamy dressing brings a rich and velvety texture. The crunchy vegetables provide a refreshing and vibrant element.

I’m telling you guys, every bite is full of bold flavors that will have you and your guests coming back for more.

Whether you’re hosting a backyard cookout, attending a picnic, or simply craving a satisfying side dish, this salad will steal the show. Get ready to impress your guests and satisfy your cravings with this irresistible creation. 

What kind of potatoes work best for potato salad?

In my opinion, red potatoes make the most delicious potato salad because they are slightly sweet. They retain their shape, you don’t have to peel them, and they have a smooth texture which makes the end result really creamy. You could also use Yukon Gold potatoes.

Don’t use russet potatoes. They are more starchy and will fall apart in your salad. Save those for my Air Fryer Loaded Baked Potatoes!

What is the best way to cook potatoes for potato salad?

Hands down the best way to cook potatoes is in your pressure cooker if you have one. This realization has been a game changer for me since moving into our RV. When you boil potatoes on the stove, it takes time (and propane) to bring the water to a boil. Besides, boiling starchy water makes a mess on your stove.

Cooking potatoes in your pressure cooker however allows the potatoes to become perfectly tender without soaking up a ton of water in the process. There is no mess, you don’t have to drain them, and you don’t have to heat up your kitchen when you are cooking in the middle of the summer heat. All wins in my book.

If you don’t have a pressure cooker, you could definitely cook the potatoes on the stove. Just chop them into large chunks and place them in a pot with enough cold salted water to cover them completely. Bring the water to a boil and then simmer gently for 8-15 minutes or until fork tender.

This is the pressure cooker I use: Ninja Foodi

This all-in-one appliance is amazing. It combines the functionality of a pressure cooker, crock pot, rice cooker, and air fryer all in one. You need one of these in your life!

Try out some of my other recipes made in my Ninja Foodi.

Once you cook potatoes this way, you will never want to go back to the traditional method.

Let’s Gather Up the Ingredients

Ingredients to make City Barbeque Potato Salad

Organizing all your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below. 

One of the best things about this version of City Barbeque Potato Salad is how easy it is to make. With a few simple ingredients, you can create a dish that will impress your guests without spending hours in the kitchen.  Here’s what you’ll need:

  • Red Potatoes– You could substitute with Yukon Gold potatoes

  • Mayonnaise

  • White wine vinegar– Red wine vinegar or apple cider vinegar would also work. It will slightly change the flavor though

  • Yellow mustard

  • Dijon mustard

  • Franks Red Hot Sauce– Or your favorite brand

  • Spicy dill pickle

  • Red onion

  • Celery

  • Salt

  • Black pepper

  • Garlic powder

  • Eggs

  • Green onions– Optional for garnish

This recipe will feed a lot of people, but you could easily cut it down depending on how many you want to serve. Trust me, make more than you think you need. It will stay good in the fridge for 3-4 days as long as you store it in an airtight container. The leftovers taste even better the next day. 

Now Let’s Get Cooking

Cook the potatoes

If your potatoes are small, just cut them in half. If they are large, cut them into 6-8 even chunks. There is no need to peel them. If like me, you don’t like the texture of the skin in your potato salad, the skin will easily slip off once they are cooked. 

Cut the potatoes for City Barbeque Potato Salad

 Another good thing about using a pressure cooker is that you can cook your hard-boiled eggs and potatoes at the same time. Place potatoes into the steamer basket and add 4-5 eggs on top. Set the basket into the inner liner of your pressure cooker along with 2 cups of cold water.

Cut potatoes and eggs in the steamer basket with water being poured on top for City Barbeque Potato Salad

Put on the pressure lid, turn your valve to the seal position, and set it to high for 4 minutes. Once the time has elapsed, do a quick release.

Immediately place the eggs into an ice bath so that they don’t overcook and allow the potatoes to cool just enough so that you can handle them easily.  

4 eggs in an ice bath for City Barbeque Potato Salad

Make the mayonnaise mixture

While your potatoes are cooking, make the dressing. In a large bowl, (this recipe makes 5 pounds of potato salad so you will need a really large bowl to mix it in) whisk the mayonnaise, white wine vinegar, yellow mustard, Dijon mustard, Franks hot sauce, salt, pepper, and garlic powder together. Remove a cup of the dressing and set it aside. I like to pour it on after the potato salad has had time to set in the refrigerator. 

dressing for City Barbeque Potato Salad

Dice the dill pickles, celery, and red onion into tiny pieces, and then stir them into the dressing. 

Dressing with all of the veggies in it

Pro tip: Don’t discard the leaves from the celery. Some people add celery seed as an ingredient, but the leaves are packed with flavor so there is really no need. Chop them up just like you would parsley and add them in. To chop celery more easily, leave the top intact. Slice the length of the stalk into 3-4 sections before dicing them across. 

Once your potatoes have cooled enough to handle, remove the skins (or leave them on, it’s totally up to you). Cut them into bite-sized pieces and then add the warm potatoes to the dressing in the bowl.

Add potatoes to the dressing for City Barbeque Potato Salad

I think that different textures make food amazing so I dice half of the potatoes with a knife and break the other half up with my fingers. That way you get some chunks of potato and the rest becomes a creamy part of the dressing. 

dices and crumbled potatoes on a cutting board for City Barbeque Potato Salad

Peel and dice your hard-boiled eggs and add them to the bowl. 

Now, gently mix it all together. Think of folding instead of mixing. You don’t want to break the potatoes up too much. Remember, we want to maintain the texture. 

Refrigerate for several hours. If you are taking this potato salad to a potluck or picnic, be sure to make it early in the day so the potatoes have time to absorb the flavors of the dressing.

When ready to serve, taste for seasoning. Add salt if needed. Drizzle the remaining dressing over the top and give it one last mix. Garnish with green onions if desired. 

City Bargeque potato salad on a wooden bowl with a pink drink in the background

This is a great side dish for barbeque meals. Serve it up with a slab of ribs, some green beans, and a thick slice of Texas toast!

It also goes great with burgers, grilled chicken, or my Air Fryer Bacon Wrapped Pork Chops.

However you serve it, I promise it will be a hit!

More Salad Recipes To Try:

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook. 

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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City Bargeque potato salad on a wooden bowl with a pink drink in the background

City Barbeque Potato Salad

A delightful blend of creamy potatoes, fresh vegetables, and a zippy dressing, creating a mouthwatering side dish that's perfect for any occasion.
4.84 from 18 votes
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 4 hours
Total Time 4 hours 50 minutes
Course Side Dish
Cuisine American
Servings 16 servings
Calories 316 kcal

Equipment

  • Ninja Foodi An Instant Pot or any other pressure cooker will work just as well. If you don't have one, a large pot and a stove work too.
  • Large mixing bowl This recipe makes a lot of potato salad so you need a big bowl to mix it in.

Ingredients
  

  • 5 pounds red potatoes, cut into large chunks You could substitute Yukon Gold potatoes
  • 1 medium red onion, diced finely
  • 2-3 dill pickles, diced I like the spicy version
  • 2-3 stalks of celery including the leaves, diced finely See pro tip
  • cups mayonaise
  • 2 tbsp white wine vinegar You could substitute red wine vinegar or apple cider vinegar
  • 2 tbsp yellow mustard
  • 2 tbsp Dijon mustard
  • ⅛-¼ cup Franks Red Hot Sauce, or your favorite brand. Adjust amount to taste
  • 2 tsp salt Adjust amount to taste
  • ½ tsp garlic powder
  • ½ tsp black pepper

Instructions
 

Cook the potatoes

  • If your potatoes are small, just cut them in half. If they are large, cut them into 6-8 even chunks. There is no need to peel them. If like me, you don't like the texture of the skin in your potato salad, the skin will easily slip off once they are cooked. 
  • Place potatoes into the steamer basket and add 4-5 eggs on top. Set the basket into the inner liner of your pressure cooker along with 2 cups of cold water.
  • Put on the pressure lid, turn your valve to the seal position, and set it to high for 4 minutes.
  • Once the time has elapsed, do a quick release. Immediately place the eggs into an ice bath so that they don't overcook and allow the potatoes to cool just enough so that you can handle them easily.

Make the mayonnaise mixture

  • While your potatoes are cooking, make the dressing. In a large bowl, (this recipe makes 5 pounds of potato salad so you will need a really large bowl to mix it in) whisk the 2 ½ cups mayonnaise, 2 tablespoons white wine vinegar, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, ⅛-¼ cup Franks hot sauce, 2 teaspoons salt, ½ teaspoon pepper, and ½ teaspoon garlic powder together. Remove a cup of the dressing and set it aside. I like to pour it on after the potato salad has had time to set in the refrigerator. 
  • Dice the dill pickles, celery, and red onion into tiny pieces, and then stir them into the dressing. 

Assemble

  • Once your potatoes have cooled enough to handle, remove the skins (or leave them on, it's totally up to you). Cut them into bite-sized pieces and then add the warm potatoes to the dressing in the bowl.
  • Peel and dice your hard-boiled eggs and add them to the bowl. 
  • Now, gently mix it all together. Think of folding instead of mixing. You don't want to break the potatoes up too much.
  • Refrigerate for several hours. If you are taking this potato salad to a potluck or picnic, be sure to make it early in the day so the potatoes have time to absorb the flavors of the dressing. When ready to serve, taste for seasoning. Add salt if needed. Drizzle the remaining dressing over the top and give it one last mix. Garnish with green onions if desired. 

Notes

Tips for making the best potato salad
  • Don’t discard the leaves from the celery. Some people add celery seed as an ingredient, but the leaves are packed with flavor so there is really no need. Chop them up just like you would parsley and add them in
  • I think that different textures make food amazing so I dice half of the potatoes with a knife and break the other half up with my fingers. That way you get some chunks of potato and the rest becomes a creamy part of the dressing. 
  • For best flavor, make your potato salad at least 4 hours in advance.
 
Tips for success: To chop celery more easily, leave the top intact. Slice the length of the stalk into 3-4 sections before dicing them across. 
 
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword City Barbeque, Potato Salad


20 thoughts on “City Barbeque Potato Salad: The Perfect Summer Side Dish ”

  • 5 stars
    I’m intrigued by the use of spicy dill pickles and hot sauce in this fabulous looking potato salad. I can’t wait to try this.

  • 5 stars
    This is the best potato salad I have ever made. We enjoyed it yesterday with our Easter ham and my guests couldn’t get enough of it. I know I will be enjoying this one time and time again.

  • 5 stars
    This was SO good! I’ve never added mustard to a potato salad dressing and it made such a big difference to the flavor. Delicious! And I’ll be making it again.

  • 5 stars
    The combination of tangy barbeque sauce and creamy mayo gives this dish the perfect balance of flavor, and the addition of bacon takes it to the next level.

  • 5 stars
    The potatoes were perfectly cooked and the dressing was so creamy. And I love the spicy kick from the hot sauce. It’s the perfect complement to my favorite grilled chicken. Yum! I’m obsessed!

  • 5 stars
    I substituted the spicy dill pickles with bread and butter pickles, and it still turned out delicious. It gave the salad a sweeter taste, and I loved it!

  • 5 stars
    The mayonnaise dressing was amazing! I followed the recipe and I love how perfectly cooked the potatoes turned out!

  • 5 stars
    I love going to City Barbecue and I always get their potato salad. This recipe tastes similar and is amazing!

    • I’m sorry you found it to be so far off the mark. It’s definitely a delicious recipe, but if you have the inside scoop, I’d love it if you shared the recipe with me. I will definitely test it out.

    • Seriously, if you have the actual recipe please share!
      Though I feel like it has changed. I bought some yesterday and it seems more mustard forward than what I’ve experienced in the past and more chunky. Previously it was very onion forward, half chunky and half creamy. Maybe just a difference between who made it that day.

      Will be trying this recipe today and taste testing against the actual thing, I’m excited 🙂

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