Potato Salad for BBQ — Classic Recipe | The Rub Kitchen
Potato salad is the most underrated BBQ side dish — hearty, easy to prepare in advance, and loved by everyone at the table. The classic version with mayo and mustard pairs well with any meat. But there's also a grilled variant — potatoes directly on the grill — which offers a smoky, crispy alternative.
Classic Potato Salad — Basic Recipe
For 6–8 people as a side dish:
- 1 kg floury potatoes (Eigenheimer or Bildtstar)
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche or sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or white wine vinegar
- 3 spring onions, finely chopped
- 2 tbsp fresh chives or parsley
- Salt and black pepper
- Optional: 4 hard-boiled eggs in quarters, 4 gherkins finely chopped, 1 tsp capers
Preparation: boil the potatoes in their skin until cooked (15–20 min). Let cool slightly, peel, and cut into large pieces. Mix the sauce separately — mayo, crème fraîche, mustard, vinegar, salt, pepper. Mix the warm potatoes with the sauce — mixing while warm enhances the flavor. Add spring onion, chives, and optional ingredients. Chill for at least 30 minutes before serving.
Grilled Potato Salad from the BBQ
For a smoky, warm variant:
- 1 kg small potatoes (new potatoes or baby potatoes), halved
- Olive oil, salt, pepper
- 1 tsp smoked paprika powder
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 clove garlic (pressed), fresh parsley
Preparation: peel new potatoes, halve, toss in olive oil, salt, pepper, and smoked paprika powder. Grill over direct heat for 15–18 minutes, turning regularly, until golden brown and crispy. Mix warm with the dressing and fresh parsley. Serve immediately or lukewarm — not cold.
Which Potato Salad Pairs with Which Meat?
- Mayo version (classic) — with pulled pork, spare ribs, hamburgers, sausages
- Grilled version (lemon dressing) — with lamb, fish, chicken with Mediterranean rub
- German style (warm, without mayo, with bacon and vinegar) — with bratwurst and merguez