Backyard Potato Salad - 2 Ways
Potato salad is a staple for any summer gathering. I am giving you two different ways to make this delicious potato dish that won't disappoint -Classic and BBQ!
Calories:
Ingredients
Classic Potato Salad
- 5 lbs White Potatoes
- 3 TBSP Salt
- 4 Hard Boiled Eggs (see instructions for link to my hard boiled egg recipe)
- 2 Stalks Celery - small diced (about 1/2 cup diced)
- ½ cup Dill Pickles - small diced (about 1/2 of a 16oz jar)
- ¼ cup Stone Ground Mustard
- 1 cup Plain Yogurt
- 2 tsp Apple Cider Vinegar
- ½ tsp Pepper
- 1 TBSP Fresh Dill
BBQ Potato Salad
- 5 lbs Red Potatoes
- 5 TBSP Salt
- 3 Corn on the Cob - shucked (You can also use canned roasted corn)
- 1 cup Your favorite BBQ Sauce
- ¼ cup Mayonnaise
- 1 cup Sharp Cheddar Cheese (about 4 oz)
- 5 slices Cooked Bacon - roughly chopped
- 2 stalks Celery - small diced (about 1/2 cup diced)
- 1 handful Cherry Tomatoes - sliced in halves
- 3 Stalks Green Onions - divided
Instructions
Classic Potato Salad
- Chop the potatoes into 1/4 inch cubes (they need to be similar in size to cook evenly). Place them in a large bowl with cold water. Strain the potatoes and dump in a large pot. Cover the potatoes with cold water and 3 TBSP of salt. Bring the water up to a boil. Once there is a boil cook until the potatoes are fork tender, meaning that it can be poked easily with a fork and then slide off on it's own. About 10-15 minutes once you reach a boil.
- While the potatoes are cooking, you can make your four hard boiled eggs by following these instructions.
- You can also dice your celery and pickles. Try to cut them so that they are all the same size, aim for a small dice, about an 1/8 of an inch cube. Roughly chop your fresh dill.
- Once the potatoes are cooked, strain them and let them cool down enough to handle. You want them to still be warm.
- In a large bowl add the warm potatoes, celery, pickles, mustard, yogurt, apple cider vinegar, pepper and fresh dill. Toss with a spoon until combined. Make sure to get the potatoes on the bottom of the bowl.
- Peel and quarter your hard boiled eggs and serve them on top of your classic potato salad.
BBQ Potato Salad
- In a large pot add your potatoes (whole) and add cold water so that the potatoes are fully submerged. Add in 5 TBSP of salt. Bring the water up to a boil. Once there is a boil cook until the potatoes are fork tender, meaning that it can be poked easily with a fork and then slide off on it's own. About 10-15 minutes once you reach a boil.
- While the potatoes are cooking, you can fire roast your corn on the cob. Over your gas stove range or grill hold your corn over the flame until it starts to char. It might make popcorn sounds but it's not actually popping the corn. Turn the corn as the char marks start to appear. This should take about 8-10 minutes. *you can also you a small can of roasted corn or regular yellow corn. Make sure to drain the juice before adding it to the potato salad.
- Thinly slice the green onions. You will want to thinly slice the white bottoms and set aside. Then thinly slice the green tops for garnish.
- When the corn is cool, chop into 1-2 inch pieces.
- Once the potatoes are cooked, strain them and let them cool down enough to handle. You want them to still be warm. Cut the potatoes in quarters so that they are bite size.
- In a large bowl add the warm potatoes, chopped corn on the cob, BBQ sauce, mayonnaise, cheese, bacon, celery, cherry tomatoes and the whites of the green onion. Toss with a spoon until combined. Make sure to get the potatoes on the bottom of the bowl. Garnish with thinly sliced green onion. *Taste your potato salad, depending on your BBQ sauce, you might want some additional tanginess, if that is the case, add in apple cider vinegar 1/2 tsp at a time and a pinch of salt.
Notes
You can also make this 24 hours ahead! Cover it with plastic wrap and store in the refrigerator. The longer it sits, the better it tastes.