No barbecue is complete without a hefty helping of potato salad! Skip the store-bought varieties and go for a big bowl of Heath’s Potato Salad. This recipe for potato salad takes a classic to a new level, incorporating a hint of Cajun flair. It features tender potatoes topped with a creamy dressing that’s full of texture. Heath’s Potato Salad is summer on a plate and will remind you of picnics, pool days, and bonfires.
Whether you’re making this recipe for a family bash or elevating a casual cookout, you’re in for a treat. Serve it alongside your favorite ribs, burgers, and steaks. There’s no doubt that this homemade potato salad recipe will be your new go-to!
Americans will use any excuse to indulge in something with potatoes, whether that’s fries, hash browns, or potato salad. But this recipe actually finds its roots in Germany, where potato salad originally included a mix of vinegar, potatoes, and lettuce. Potato salad became creamy later on when mayonnaise was a popular ingredient. Some potato salad recipes are intricate, but I prefer keeping things simple and adding a BBQ-inspired twist for fun. It’s amazing what a few quality seasoning blends can do. I guarantee this homemade potato salad recipe will be the best you’ve ever had!
The Ingredients
Here’s what you need to make a delicious bowl of Heath’s Potato Salad.
Potatoes. I used russet potatoes, a classic option for an easy potato salad recipe. These potatoes are large and produce a lot of bang for your buck! You can also experiment with golden, red, or sweet potatoes. You’ll need 2-3 pounds of potatoes to make an entire bowl of salad.
Eggs. Hard-boiled eggs give this homemade potato salad recipe extra protein. I separate the eggs from the yolks, which allows me to have a creamy dressing and chunky salad.
Mayonnaise.Mayonnaise is the base of the potato salad dressing, adding richness and depth. I prefer Blue Plate mayonnaise, but you can substitute whatever you like best.
Mustard.Mustard gives the salad a little zest and color. I recommend using plain yellow mustard for best results.
Relish. Pickle relish gives the dish a fresh flavor and adds a slight tanginess. You can use sweet or dill relish, based on your personal preference.
Dill pickle juice. A dash of pickle juice is the secret to a fabulous potato salad. It also helps thin the dressing, ensuring every bite of potato is covered.
Red onion. I love adding fresh ingredients to my potato salads, such as red onion. This mild onion gives the salad a little bite, keeping things interesting.
Heath Riles BBQ Everyday Rub. Toss the salt and pepper in favor of a livelier option. This seasoning blend includes salt, pepper, and garlic, making it a great addition to fries, dressings, casseroles, and more.
Heath Riles BBQ Cajun Creole Garlic Butter Rub. If you’re looking for a NOLA-inspired rub, I’ve got you covered. This Louisiana-inspired blend will bring burgers, ribs, roasts, and chicken wings to life.
Sugar. I added a couple of tablespoons of sugar to my salad, balancing the flavor profiles. A little goes a long way!
The Process for Making Heath’s Potato Salad
Boil the potatoes. I peeled and diced the potatoes, then brought a pot of water to a rolling boil over medium-high heat. I added the potatoes and let them cook for 20 minutes until fork tender, then drained them thoroughly.
Mix it all together. I added the cooked potatoes to the dressing and stirred until everything was well combined. Then, I set Heath’s Potato Salad in the fridge for a few hours to let the flavors marry. The only thing left was to dig in!
The Results
Heath’s Potato Salad was perfectly creamy and had just the right amount of texture. The unique blend of spices gave this southern potato salad recipe a kick of heat!
Storing Leftovers
You can store leftover Heath’s Potato Salad in the fridge for up to 5 days. However, I don’t recommend freezing this recipe, as the texture is not the same as when it’s made fresh. Also, because this dish contains mayonnaise, don’t leave it out in the sun for extended periods of time.
Boil the potatoes. I peeled and diced the potatoes, then brought a pot of water to a rolling boil over medium-high heat. I added the potatoes and let them cook for 20 minutes until fork tender, then drained them thoroughly.
Mix it all together. I added the cooked potatoes to the dressing and stirred until everything was well combined. Then, I set Heath’s Potato Salad in the fridge for a few hours to let the flavors marry. The only thing left was to dig in!
