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–+ servings
Delicious City BBQ potato salad, a perfect side dish for summer cookouts.

City BBQ Potato Salad

A creamy and flavorful potato salad with a barbecue twist, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the Salad

  • 2.5 lbs Yukon Gold Potatoes Washed and peeled
  • 1 cup Celery (Finely Chopped)
  • 3 pieces Eggs (Boiled) Chopped
  • 0.25 cup Sweet Onion (Grated)
  • 0.5 cup Dill Relish
  • 0.5 cup Sweet Relish

For the Dressing

  • 0.25 cup Miracle Whip
  • 0.25 cup Mayonnaise
  • 4 tablespoons Dijon Mustard
  • 2 tablespoons Coarse Inglehoffer Stone Ground Mustard
  • 1 tablespoon Frank's Buffalo Hot Sauce

For Seasoning and Garnish

  • 2 tablespoons McCormick Celery Seeds Sprinkled on top
  • to taste Paprika For Garnish
  • to taste Cracked Pepper For Garnish
  • to taste Fresh Chives For Garnish

For Cooking

  • 2 teaspoons Knorr Granulated Chicken Bouillon

Instructions
 

Preparation

  • Wash and peel the Yukon Gold potatoes, cutting them into bite-sized pieces for even cooking.

Cooking the Potatoes

  • Place the potatoes in a pot and cover them with water. Add the chicken bouillon and bring to a boil.
  • Cook until the potatoes are tender, about 15-20 minutes. Drain and set aside to cool.

Assembling the Salad Base

  • In a large bowl, combine the chopped celery, boiled eggs, grated sweet onion, dill relish, and sweet relish.

Creating the Dressing

  • In another bowl, mix together Miracle Whip, mayonnaise, Dijon mustard, stone ground mustard, and Frank's Buffalo Hot Sauce until smooth.

Combining Flavors

  • Add the cooled potatoes to the salad base and gently fold in the dressing until everything is well coated.
  • Sprinkle the celery seeds on top and mix lightly.

Presentation

  • Transfer the potato salad to a serving bowl and garnish with paprika, cracked pepper, and fresh chives.

Notes

For best flavor, use fresh potatoes. Let the salad chill for a couple of hours before serving for optimal taste. Store leftovers in the refrigerator and consume within 3 to 5 days.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g
Keyword BBQ, Creamy Salad, Picnic Recipe, Potato Salad, Summer Side Dish
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