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City Barbeque Potato Salad Recipe

City Barbeque Potato Salad Recipe

City Barbeque Potato Salad is a classic American-style side dish inspired by the popular barbecue restaurant chain, City Barbeque. It features tender chunks of cooked potatoes mixed with a creamy dressing made from mayonnaise and seasonings, along with crunchy celery and chopped hard-boiled eggs for extra texture and richness. The dressing offers the perfect balance of tangy, slightly sweet, and savory flavors that complement smoky barbecue dishes exceptionally well.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Appetizer, Salad
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Salad
  • 2½ pounds Yukon Gold potatoes peeled and cut into bite-sized chunks
  • 4 large eggs hard-boiled and chopped
  • 2 celery stalks finely diced
  • ¼ cup finely diced sweet onion
  • 2 tablespoons dill pickle relish optional but recommended
For the Dressing
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon celery seed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
Optional Garnishes
  • Chopped fresh parsley
  • Paprika for sprinkling
  • Sliced green onions
  • Crumbled bacon

Equipment

  • Large pot
  • Mixing bowls (large and medium)
  • Colander
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and measuring spoons
  • Whisk
  • Rubber spatula or large mixing spoon
  • Potato peeler
  • Small saucepan (for boiling eggs)
  • Serving bowl
  • Plastic wrap or airtight container for chilling

Method
 

Step 1: Cook the Potatoes
  1. Place the peeled and diced potatoes into a large pot and cover them with cold salted water. Bring to a boil and cook for about 10–15 minutes, or until the potatoes are fork-tender but not falling apart.
    Drain the potatoes immediately and let them cool for about 15–20 minutes.
Step 2: Boil the Eggs
  1. While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
    Bring to a boil, then cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
    Transfer the eggs to an ice bath, peel them, and chop them into small pieces.
Step 3: Prepare the Dressing
  1. In a large mixing bowl, whisk together:Mayonnaise, Sour cream, Yellow mustard, Apple cider vinegar, Sugar, Celery seed, Garlic powder, Onion powder, Paprika, Salt and Black pepper. Mix until the dressing is smooth and creamy.
Step 4: Add the Mix-Ins
  1. Stir the chopped celery, diced onion, pickle relish, and chopped eggs into the dressing. Mix gently until everything is evenly coated.
Step 5: Fold in the Potatoes
  1. Add the cooled potatoes to the bowl.
    Using a rubber spatula, gently fold the potatoes into the dressing until every piece is coated without breaking the potatoes apart.
Step 6: Chill
  1. Cover the bowl and refrigerate the potato salad for at least 2 hours.
    For the best flavor, let it chill overnight. This allows the dressing to soak into the potatoes and creates the signature creamy texture.
Step 7: Garnish and Serve
  1. Before serving, gently stir the potato salad once more.
    Top with a sprinkle of paprika, chopped parsley, sliced green onions, or crispy bacon if desired.
    Serve cold alongside smoked brisket, pulled pork, grilled chicken, burgers, hot dogs, ribs, or your favorite barbecue dishes.

Notes

Potato salad tastes much better after resting in the refrigerator for at least 2 hours. Chilling allows the flavors to blend together and gives the dressing a thicker, creamier consistency.