Take your potato salad to new heights of flavor with this Tangy BBQ Potato Salad. This fresh take on a classic American summer dish packs a flavorful, zesty punch that will have everyone going back for seconds.
The secret is in the zippy dressing – a blend of smoky barbecue sauce, bright Dijon mustard, red wine vinegar, and mayonnaise bind together the potatoes and vegetables, providing a tangy creaminess in every bite. We incorporate fresh, crisp vegetables like red onion and celery to add pleasant crunch and texture contrast to the soft potato cubes. Chopped hard boiled eggs and fresh parsley and cilantro provide pops of color and herbal freshness. The smoked paprika and garlic powder add a depth of flavor you won’t find in your average potato salad. It’s all brought together by the sweet, tangy barbecue sauce for a lip-smacking experience.
This isn’t your grandma’s mayo-laden potato salad. Our zesty, herbaceous Tangy BBQ Potato Salad is guaranteed to be a new favorite on your picnic table. The dynamic flavors and colors make it a show-stopping summertime side dish.
The Potatoes Are Key
When creating next-level potato salad, it all starts with the potatoes. We use vibrant red potatoes for their thin, creamy skin and waxy, firm texture. The small cubes hold their shape during boiling and soaking up the flavors of the dressing. Make sure not to overcook them – you want a nice al dente bite. Getting the potato foundation right sets the stage for potato salad success.
Herbs and Spices Boost Flavor
The fresh parsley, cilantro, paprika and garlic take this salad to new heights. The mixed bright herbs accentuate the barbecue and vinegar notes. Chopped fine or torn by hand to release aroma, every bite bursts with vibrant green flavor. The smoky paprika interacts perfectly with the sweet molasses notes of barbecue sauce. A dash of garlic powder works wonders to unify the entire flavor profile. Use high-quality dried spices for the best results. Freshly ground pepper finishes it off.
Why Barbecue Sauce Works
The character of barbecue sauce is what sets this potato salad apart. The sweet and tangy barbecue profile plays off the creaminess of mayo and potatoes for a dynamic textural interplay in your mouth. Tomato-based sauces with a dash of vinegar or mustard are ideal. The slight charcoal-fire smoke taste takes you straight to summertime grilling season. The beloved American sweet-tang makes red potatoes its perfect partner.
Chopped Veggies Contribute Freshness and Crunch
Onions and celery provide a pleasant crunchy contrast to the undulating soft potatoes. We use thinly sliced red onion for color and bite rather than pungent white varieties. The celery offers that signature fresh, clean snap. Leaving the skins on provides nutritional value. Both raw veggies retain vibrancy and crispness once mixed into the salad, cutting through the rich mayo-coat potatoes. Lots of texture variation keeps each bite interesting.
Putting It All Together
Now we’re ready to bring the full salad together! Gently fold the barbecue dressed potato mixture with the fresh onions, celery, eggs, and herbs. The potatoes should be well-coated but not mushy, the cubes still defined. Let it chill for at least 30 minutes (or up to 8 hours) before serving. This allows the flavors to mingle and penetrate the potatoes. Garnish with extra parsley. The beauty of this salad is how it appeals to all the senses – the dynamic colors and textures, smoky aroma, and zesty flavors create an irresistible sensory experience.
Serving Suggestions
A salad this vibrant deserves an equally bright presentation. Serve it up on a colorful plate or in a red-checkered bowl for picnic perfection. It pairs particularly well with classic summer fare like hot dogs, burgers, ribs and grilled chicken. The cool, creamy potato salad helps balance char-grilled meats and rich desserts like apple pie. It’s also substantial enough to be a vegetarian main dish for lunch or dinner. However you side it, this stand-out potato salad is sure to be the star sidekick to your meal.
Storage and Leftovers
Store leftover potato salad tightly covered in the refrigerator for 3-4 days. The flavors continue developing as it sits. Let it come to room temperature before serving again. The barbecue dressed mayo does lend itself better to planned leftovers rather than double batch cooking. As you mix in the dressing likely more will be absorbed over a longer timeframe. So for crowds, best to whip up two individual batches. Or just be prepared to make extra dressing.
Why You’ll Love This Recipe
This Tangy BBQ Potato Salad truly takes this summer favorite to the next level. Outside the mayo-mustard box, it provides a whirlwind tour of flavors and textures in one bowl. Smoky, sweet, tangy – each bite sings with personality. This is a showstopper salad with vibrant visual appeal to match its festive, palate-pleasing flavors. Easy to throw together with everyday ingredients, it’s guaranteed to be a new family favorite. One taste and you may never go back to regular potato salad again! With dynamic flavors like these, don’t be surprised if it gets gobbled up fast.
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Tangy BBQ Potato Salad
Tangy BBQ Potato Salad for a flavorful twist on a classic dish.
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Ingredients
- 2 lbs small red potatoes, cut into 1/2 inch cubes
- 4 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp BBQ sauce
- 2 tbsp red wine vinegar
- 1 small red onion, finely diced
- 2 celery stalks, diced
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Boil the cubed red potatoes until fork tender, about 10 minutes. Drain and let cool slightly.
- In a large bowl, stir together the mayonnaise, mustard, BBQ sauce, red wine vinegar and spices until blended.
- Add the potatoes, eggs, onion, celery, parsley and cilantro. Toss gently to coat with the dressing.
- Season to taste with salt and pepper. Refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
