Name: Texas BBQ Potato Salad (Creamy & Tangy)
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 3 lb Yukon Gold or Russet potatoes — (1.36 kg); Kosher salt (for cooking water — ~2 tbsp for 4 qt water); 1½ cups mayonnaise — (~330 g); 2 tbsp Prepared yellow mustard (2–3 tbsp to taste — 30–45 ml); ½ cup chopped celery (~75 g); 1 tbsp chopped dill pickles or dill relish (1–2 tbsp to taste — 15–30 ml); ½ cup chopped onion ( ~80 g); 1 tbsp chopped pimento (15 ml); ½ tsp Kosher salt (1/2–1 tsp to taste — ~3–6 g); ½ tsp freshly ground black pepper (~1 g); 1 tbsp Dill pickle brine or fresh lemon juice (1–2 tbsp optional — 15–30 ml)

Texas BBQ Potato Salad (Creamy & Tangy)

Exploring BBQ Staff

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No Texas BBQ tray is complete without a scoop of creamy, tangy potato salad. This Rudy’s-style riff keeps things balanced—tender potatoes, crisp celery, a mustard-mayo dressing, and pops of dill pickle and pimento. It’s the cool counterpoint to peppery bark and smoky sausage.

Potato salad has been a staple at Southern cookouts and BBQ joints for generations. While the dish’s roots trace back to European immigrants who brought mayonnaise and mustard-based recipes to America, Texas BBQ spots made it their own, serving it cold, creamy, and alongside brisket, ribs, or sausage. Rudy’s helped popularize a style that’s neither too sweet nor too tart, with plenty of texture from pickles, celery, and pimento. This version captures that spirit in a big-batch recipe perfect for family gatherings or weekend smoke sessions.

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Prep Time 20

Cook Time 25

Chill time 2

Total Time 2 45

Course: Side Dishes

Cuisine: Southern BBQ

Ingredients Equipment Method Notes

Ingredients

Potato's:

3 lb Yukon Gold or Russet potatoes — 1.36 kg
Kosher salt for cooking water — ~2 tbsp for 4 qt water

Dressing:

1½ cups mayonnaise — ~330 g
2 tbsp Prepared yellow mustard 2–3 tbsp to taste — 30–45 ml
½ cup chopped celery ~75 g
1 tbsp chopped dill pickles or dill relish 1–2 tbsp to taste — 15–30 ml
½ cup chopped onion ~80 g
1 tbsp chopped pimento 15 ml
½ tsp Kosher salt 1/2–1 tsp to taste — ~3–6 g
½ tsp freshly ground black pepper ~1 g
1 tbsp Dill pickle brine or fresh lemon juice 1–2 tbsp optional — 15–30 ml

Equipment

Large stock pot with lid
Colander
Cutting board
Chef’s knife
Large mixing bowl
Silicone Spatula
Measuring spoons
Measuring cups
Airtight container chilling/storing

Method

Boil potatoes:

Fill a large pot with water to cover potatoes by 1 inch; add ~2 tbsp kosher salt.
Bring to a boil.
Add whole, unpeeled potatoes and cook 20–25 minutes until fork-tender but still holding shape.

Drain & cool:

Drain in a colander.
Let cool until comfortable to handle (10–15 minutes).

Peel & cube:

Peel (optional for texture) and cut into ½–¾-inch cubes.
Transfer to a large mixing bowl.

Mix dressing:

In the bowl, add mayonnaise, mustard, celery, pickles, onion, pimento, and half of the seasoning (start with ½ tsp salt + ¼ tsp pepper).

Fold gently:

Using a spatula, fold until potatoes are evenly coated—avoid mashing;
keep cubes intact.
Add pickle brine or lemon to brighten, and adjust salt/pepper to taste.

Chill:

Transfer to an airtight container; refrigerate at least 2 hours (overnight is best).
Stir and re-check seasoning before serving.

Notes

Recipe Card (Quick Facts)

Category: Sides Dishes
Method: Boil + Mix (Chilled)
Cuisine: Southern/Texas BBQ
Prep Time: 20 minutes
Cook Time: 20–25 minutes (potatoes) + 10–15 minutes assembly
Chill Time: 2 hours (better overnight)
Total Time: ~3 hours including chill
Yield: ~10–12 cups
Servings: 10–12

Description of the Finished Dish

Creamy yellow dressing hugging tender potato cubes, flecked with red pimento and green celery. Cool, tangy, and lightly peppery built to sit beside brisket, ribs, or sausage without stealing the show.

Doneness & Texture Cues

Potatoes: Tender when pierced, not crumbly.
Coating: Even, creamy dressing—no pooling at the bottom.
Post-chill: Flavors melded; salad slightly firm from the cold.

Pro Tips

Steam off moisture: After draining, let potatoes sit in the hot, empty pot 2–3 minutes to evaporate excess water—prevents watery salad.
Season warm: A little salt/mustard while potatoes are still warm helps flavor penetrate.
Right cut, right texture: Yukon Golds stay creamy; reds keep their shape.
Not sweet: Keep sugar out this version leans tangy over sweet, true to Texas counter style.

Variations

Extra-Mustard: Add 1 tbsp yellow + 1 tsp Dijon for more bite.
Jalapeño-Dill: Fold in 1–2 tbsp minced pickled jalapeños and 1 tbsp extra dill.
Egg Lover’s: Add 2–3 chopped hard-boiled eggs (≈100–150 g) for classic deli vibes.

Storage & Make-Ahead

Fridge: 3–4 days in an airtight container. Stir and re-season to taste before serving.
Do not freeze. Keep chilled below 40°F (4°C) for food safety.

More Recipes to Round Out Your BBQ Plate

Looking for the perfect pairings to serve with this dish? Explore more from our kitchen:

Appetizers - Get your party started off right. Choose some good starter recipes.
Smoked Meats - brisket, ribs, pulled pork, chicken, and more
BBQ Sides - beans, slaw, potato salad, cornbread, and more
Sauces & Rubs - from tangy mop sauces to Texas-style dry rubs
Cocktails - Spice up your cook and party with easy cocktails.
Desserts - Finish off that amazing meal with a classic dessert.

Whether you are planning a weekend smoke or building a full BBQ spread, these recipes bring the pit to your plate.

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