Go Back
Print Recipe

Salt Lick BBQ Potato Salad Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 1 tablespoon Dijon mustard adds depth—don’t skip it
  • 2 tablespoons apple cider vinegar brightens everything up
  • 1 teaspoon sugar just enough to balance the tang
  • ½ teaspoon smoked paprika hello, subtle BBQ vibe
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 celery stalks finely chopped (crunch factor)
  • ¼ cup red onion finely diced (sharp and sassy)
  • 3 hard-boiled eggs chopped (optional but highly recommended)
  • 2 tablespoons chopped fresh parsley for color and freshness

Instructions

  • 3 pounds Yukon Gold potatoes (creamy and perfect for salads)
  • 1 cup mayonnaise (the creamy backbone)
  • 2 tablespoons yellow mustard (classic BBQ tang)
  • Boil the Potatoes
  • Wash and cut the potatoes into bite-sized chunks. Keep the skins on if you like texture—I do.
  • Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for about 10–12 minutes until fork-tender. Don’t overcook unless you want mashed potato salad.
  • Drain and let them cool slightly.
  • Make the Dressing
  • In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, smoked paprika, pepper, and salt.
  • Taste it. Adjust seasoning if needed. Want more tang? Add a splash of vinegar. Want it bolder? A pinch more paprika does the trick.
  • Add the Crunch
  • Stir in chopped celery, red onion, and parsley.
  • If you’re using hard-boiled eggs, fold them in gently. They add richness and make the salad feel extra classic.
  • Combine Everything
  • Add the slightly cooled potatoes to the bowl.
  • Fold everything together gently so you don’t break the potatoes. You want them coated, not crushed. Be gentle—this isn’t a wrestling match.
  • Chill and Let It Shine
  • Cover and refrigerate for at least 1–2 hours. Overnight is even better.
  • This resting time lets the flavors deepen and blend beautifully. FYI, patience pays off here.