📝 About This Recipe
This quintessential American BBQ staple is the perfect balance of tangy, creamy, and crunchy, reminiscent of classic roadside smokehouses in the Carolinas and Georgia. Its vibrant golden hue comes from a generous pour of yellow mustard, while hard-boiled eggs and sweet pickle relish provide that nostalgic, comforting texture. This isn't just a side dish; it’s a cooling, zesty counterpoint to the smoky, rich flavors of slow-cooked brisket or pulled pork.
🥗 Ingredients
The Base
- 3 pounds Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 2 tablespoons Apple Cider Vinegar (to splash on warm potatoes)
- 1 tablespoon Kosher Salt (for boiling water)
The Dressing
- 1 cup Mayonnaise (high-quality brand like Duke's or Hellmann's)
- 1/3 cup Yellow Mustard (classic American yellow mustard)
- 1/4 cup Sweet Pickle Relish (with a little bit of the juice)
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Celery Seed (essential for authentic BBQ flavor)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Smoked Paprika (plus more for dusting)
The Mix-ins
- 4 large Hard-Boiled Eggs (peeled and chopped)
- 3/4 cup Celery (finely diced for crunch)
- 1/2 cup Red Onion (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape.
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3
While the potatoes cook, whisk together the mayonnaise, yellow mustard, sweet relish, sugar, celery seed, black pepper, and smoked paprika in a small bowl.
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4
Drain the potatoes thoroughly in a colander and let them steam-dry for 2 minutes to remove excess moisture.
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5
Transfer the warm potatoes to a large mixing bowl and drizzle immediately with the apple cider vinegar. Toss gently; this allows the potatoes to absorb the tang.
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6
Allow the potatoes to cool for about 15 minutes before adding the dressing. This prevents the mayo from melting and becoming oily.
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7
Add the finely diced celery, minced red onion, and chopped hard-boiled eggs to the bowl with the potatoes.
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8
Pour the mustard dressing over the potato mixture.
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9
Using a large rubber spatula, gently fold the ingredients together until every potato cube is evenly coated in the golden sauce.
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10
Taste and add more salt or pepper if needed. Some potatoes absorb more salt than others during the boiling process.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the flavors to fully marry.
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12
Before serving, give the salad one final gentle stir. Garnish with a dusting of smoked paprika and fresh parsley.
💡 Chef's Tips
Use Yukon Gold potatoes because they have a naturally creamy texture and hold their shape better than Russets. Always start your potatoes in cold water to ensure they cook evenly from the center to the outside. Don't skip the apple cider vinegar splash while the potatoes are warm; it's the secret to a deep, seasoned flavor. If you prefer a creamier texture, mash a few of the potato cubes against the side of the bowl while mixing. If the salad seems too dry after chilling, stir in an extra tablespoon of mayonnaise or a teaspoon of pickle juice.
🍽️ Serving Suggestions
Serve alongside slow-smoked St. Louis style ribs for a classic BBQ pairing. Pairs beautifully with a cold, crisp Lager or a sweet iced tea with lemon. Excellent as a side for grilled hot dogs or smash burgers at a summer cookout. Serve in a chilled ceramic bowl to keep the salad cool during outdoor dining. Add a side of spicy coleslaw to the plate to contrast the sweet and tangy mustard notes.