Mission BBQ Potato Salad Recipe

There’s something deeply comforting about a good potato salad—and I’ll be honest, Mission BBQ’s version has completely ruined me for all others. It’s creamy, tangy, and has just the right amount of sweetness and crunch. The first time I had it, I remember thinking, “Wait… how can something so simple taste this balanced?” If you’ve ever had their potato salad alongside smoky pulled pork or brisket, you know exactly what I’m talking about.

This copycat recipe brings all that barbecue-side magic into your own kitchen. It’s my go-to when I’m grilling, hosting friends, or just craving something hearty and nostalgic. The best part? It’s surprisingly easy to make—and tastes even better after it chills overnight.

A Little About the Recipe

Mission BBQ’s potato salad is that perfect balance of Southern-style creaminess and tangy zip. It features tender russet potatoes, a mayo-mustard dressing, a hint of sweetness from pickle relish, and just enough crunch from celery and onion. It’s not too heavy or overly sweet—just classic, flavorful, and irresistibly comforting.

This isn’t your average picnic salad—it’s the one people come back for seconds (and thirds) of.

Why This Potato Salad Is Special

I think what makes Mission BBQ’s version stand out is its simplicity and restraint. It doesn’t try too hard—it just gets everything right. The potatoes are tender but not mushy, the dressing is creamy without being greasy, and the seasonings are subtle but deeply satisfying. You taste each element in harmony, not chaos.

It’s the kind of recipe that feels like it’s been passed down through backyards and family cookouts, refined by experience rather than trend.

❤️ Why You’ll Love This Recipe

You’re going to love this one for so many reasons:

• Balanced flavor: Creamy, tangy, slightly sweet, and perfectly seasoned.
• Easy to make: Simple ingredients, minimal steps, and no fancy equipment.
• Make-ahead friendly: Tastes even better after chilling for a few hours (or overnight).
• Crowd-pleaser: Ideal for potlucks, BBQs, and family gatherings.
• Customizable: Adjust the tang, sweetness, or texture just how you like it.

🧰 Tools You’ll Need

Don’t worry—you won’t need anything fancy. Here’s what I use and why:

• Large pot: For boiling the potatoes evenly.
• Colander: To drain them without breaking them up.
• Mixing bowls (one large, one medium): One for dressing, one for tossing everything together.
• Rubber spatula or wooden spoon: Gentle enough not to mash the potatoes.
• Chef’s knife and cutting board: For clean, even chopping of potatoes, celery, and onion.
• Measuring cups and spoons: Because balance matters in the dressing.

🥔 Ingredients (US & Metric)

For the Salad:

• 3 lbs (1.4 kg) russet potatoes, peeled and cut into 1-inch cubes
• 2 celery stalks (about 100 g), finely diced
• 1 small yellow onion (about 80 g), finely diced
• 3 large hard-boiled eggs, chopped

For the Dressing:

• 1 cup (240 g) mayonnaise
• 2 tbsp (30 g) yellow mustard
• 2 tbsp (30 g) sweet pickle relish
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 g) granulated sugar
• ½ tsp (3 g) salt (adjust to taste)
• ½ tsp (2 g) black pepper
• Optional: ¼ tsp (1 g) smoked paprika for subtle warmth

👩‍🍳 Step-by-Step Instructions

1. Boil the Potatoes

Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10–12 minutes, or until tender but not falling apart.

Tip: Pierce one cube with a fork—if it slides in easily but doesn’t crumble, it’s perfect.

2. Drain and Cool

Drain the potatoes in a colander and let them cool for 10–15 minutes. You can spread them on a baking sheet to speed things up.

Don’t rush this part! Mixing hot potatoes with the dressing can make it greasy.

3. Mix the Dressing

In a medium bowl, whisk together the mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and paprika (if using). Taste and adjust seasoning—you want a nice tang with just a hint of sweetness.

4. Combine the Salad

In a large bowl, add the cooled potatoes, celery, onion, and chopped eggs. Pour the dressing over and gently fold everything together with a spatula until coated.

I like to leave a few potato chunks a little bigger for texture—it feels more rustic that way.

5. Chill and Serve

Cover and refrigerate for at least 2 hours, ideally overnight. The flavors meld beautifully as it sits.

The next day, it tastes even better—like the ingredients finally agreed to be best friends.

🍽 Serving Ideas

• Serve it alongside smoked brisket, pulled pork, or BBQ chicken—just like Mission BBQ does.
• Add a sprinkle of paprika or chopped chives for color right before serving.
• For a lighter meal, pair it with grilled vegetables or a simple green salad.

🔄 Variations & Customizations

• Spicy kick: Add a bit of hot sauce or diced jalapeño to the dressing.
• More tang: Swap apple cider vinegar for dill pickle juice.
• Extra richness: Stir in a spoonful of sour cream for extra creaminess.
• Egg-free version: Skip the eggs and add more celery or relish for crunch.

🧊 Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Make ahead: Prepare up to 1 day in advance for best flavor.
• Do not freeze: The mayo-based dressing won’t hold up well in the freezer.

If you’re prepping for a gathering, you can boil the potatoes and mix the dressing a day early, then combine them a few hours before serving.

💡 Pro Tips & Mistakes to Avoid

Alright, here’s where I spill a few secrets:

• Use starchy potatoes. Russets give you that creamy interior that soaks up the dressing perfectly.
• Salt the boiling water generously. It’s your only chance to season the potatoes deeply.
• Let the potatoes cool. Hot potatoes + mayo = oily mess.
• Taste as you go. Every batch of potatoes is a bit different—trust your taste buds.
• Don’t overmix. Fold gently so the salad stays chunky, not mushy.

And here’s my favorite tip: make it the day before your event. You’ll swear it got better overnight—and you’ll thank yourself for having one less thing to do on the big day.

🕒 Recipe Summary

• Yield: About 8 servings
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 30 minutes

Per Serving (approximate):

Calories: 290 | Fat: 19g | Carbohydrates: 25g | Protein: 6g | Fiber: 2g | Sodium: 420mg

💬 Final Thoughts

I truly love how this Mission BBQ potato salad recipe feels both nostalgic and fresh every time I make it. It’s the kind of side dish that turns an ordinary meal into a comforting experience. When you make it, I’d love to hear how it turns out—did you tweak it? Add your own spin?