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City BBQ PPotato Salad

City Barbeque Potato Salad Recipe

The City Barbeque Potato Salad Recipe is loved for its perfect balance of creamy, sweet, tangy, and savory flavors. The soft potatoes pair perfectly with the crunch of fresh vegetables and the richness of eggs, creating a comforting side dish that works with almost any meal. It is simple to prepare, easy to customize, and can be made ahead of time for parties or gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 7
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad 
  • 2 pounds Yukon Gold or russet potatoes
  • 3 hard-boiled eggs chopped
  • 2 celery stalks finely diced
  • 1/2 cup onion finely chopped
  • 1/4 cup sweet pickle relish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Dressing 
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon paprika

Equipment

  • Large pot
  • Mixing bowls 
  • Cutting board & Knife 
  • Potato peeler 
  • Colander or strainer 
  • Measuring cups and spoons
  • Wooden spoon or spatula 
  • Egg cooker or small saucepan 
  • Serving bowl 
  • Plastic wrap or airtight container for chilling

Method
 

Cook the Potatoes
  1. Peel and cut the potatoes into bite-sized cubes. Place them in a large pot of salted water and boil for about 10–15 minutes until fork-tender. Do not overcook.
Drain and Cool
  1. Drain the potatoes using a colander and let them cool completely. Slightly cooled potatoes absorb the dressing better without becoming mushy.
Prepare the Dressing
  1. In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, paprika, salt, and black pepper until smooth and creamy.
Mix the Ingredients
  1. Add the cooled potatoes, chopped eggs, celery, onion, and relish into the bowl. Gently fold everything together until evenly coated.
Chill Before Serving
  1. Cover the bowl and refrigerate for at least 1 hour. Chilling helps the flavors blend together perfectly.
Serve and Enjoy
  1. Serve cold alongside grilled chicken, burgers, ribs, or any BBQ favorite.

Notes

Soft potatoes are good, but overly mushy potatoes will turn the salad into mashed potatoes. Cook until just fork-tender.
Potatoes absorb salt quickly, so taste the salad before serving and adjust seasoning if necessary.