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!

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 old 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 y’all, each bite is a symphony of flavors that will have you 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.

• Easy Chicken Adobo

• Air Fryer Salmon

• Quick and Easy Rice Pilaf

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

Let’s Gather Up the Ingredients

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. 

 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.

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 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. 

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

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.

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. 

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. 

This is a great side dish for barbeque meals. Serve it up with a slab of ribs, some green beans, and a big ol’ 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!

If you want more salad recipes, give one of these a try.

• Simple Caesar Salad

• Short Cut Caesar Dressing

• Arugula Salad with Roasted Beets and Proscuitto

As always. if you decide to try my version of this City Barbeque Potato Salad please give it a rating and let me know how yours turned out. I love hearing your feedback and I will answer any questions as quickly as I can.

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

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