Creamy, cool potato salad pairs perfectly with all your BBQ favorites. This easy Southern-style recipe is my best-ever version, made with fresh ingredients — a delicious addition to any spring or summer gathering.
This potato salad is easy, flavorful, and full of tangy, mustardy, creamy goodness. It’s a classic side that complements grilled chicken, ribs, burgers, sausages, and more. I make it often during warm Austin evenings when the grill is fired up — and it’s a go-to for summer parties and holiday cookouts.
I emphasize fresh ingredients in this version — red or yellow potatoes, crisp celery, red onion, hard-boiled eggs, and herbs. You can leave the potatoes chunkier if you prefer, but I like mashing them slightly so each bite blends textures and flavors.
For a bright tang, toss the hot potatoes with a splash of vinegar before combining them with the creamy dressing made from sour cream, mayonnaise, and mustard. Fold in the chopped veggies, pickles or relish, and eggs, then chill before serving. This salad tastes even better the next day, so it’s perfect to make ahead.
The result is a cool, creamy potato salad that complements grilled meats and seafood beautifully. Adjust the ingredients to your taste — add more mustard, pickle, or herbs if you like. It’s an easy, forgiving recipe that’s hard to get wrong.
