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Barbecue Chip Potato Salad Recipe

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3.9 from 59 reviews

  • Author: Sara
  • Total Time: 35 minutes plus chilling
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Barbecue Chip Potato Salad is a creamy, crunchy twist on classic potato salad. Tender Yukon Gold or red potatoes are boiled to perfection and tossed with a tangy mayonnaise dressing, crisp celery, red onion, and crushed smoky barbecue potato chips for an irresistible texture and flavor. This side dish is perfect for summer cookouts, picnics, potlucks, and backyard barbecues, offering a delightful balance of creamy, savory, and crunchy in every bite.

Ingredients

Potatoes

  • 2 lbs Yukon Gold or red potatoes, cut into bite-sized pieces

Dressing

  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Additional Ingredients

  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped (optional)
  • 1 cup barbecue potato chips, lightly crushed
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Prepare the potatoes: Place the cut potatoes in a large pot and cover with cold, salted water. Bring the water to a boil, then reduce the heat to a simmer and cook for 12–15 minutes until potatoes are fork-tender but still hold their shape.
  2. Drain and cool: Drain the cooked potatoes in a colander and allow them to cool for 15–20 minutes, ensuring they are cool enough to mix with the dressing without melting or becoming mushy.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until smooth and well combined.
  4. Toss the salad: Add the cooled potatoes, finely chopped celery, diced red onion, and chopped hard-boiled eggs (if using) to the bowl with the dressing. Gently fold the ingredients together to evenly coat all components in the dressing.
  5. Chill: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
  6. Add the chips: Right before serving, fold half of the lightly crushed barbecue potato chips into the salad to add texture while keeping some chips intact for garnish.
  7. Garnish and serve: Sprinkle the remaining crushed chips and the chopped fresh parsley or chives over the top of the salad. Serve chilled for a refreshing summer side dish.

Notes

  • Keep the chips crunchy by adding them just before serving to prevent sogginess.
  • Use Yukon Gold potatoes for a creamy texture that holds its shape well during boiling.
  • Adjust tanginess by adding extra Dijon mustard or apple cider vinegar, and add cayenne pepper for a spicy kick.
  • You can prepare the salad up to one day ahead without the chips to save time on serving day.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days; keep chips separate until ready to serve.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Salads, Summer Recipes
  • Method: Boiling
  • Cuisine: American

Find it online: https://sarasplate.com/barbecue-chip-potato-salad-recipe/