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Horizontal image of a white bowl filled with texas BBQ style potato salad, topped with a sprinkling of black pepper.
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5 from 12 votes

Potato Salad {Texas BBQ Style}

Potato Salad {Texas BBQ Style}. This creamy potato salad is perfect for all your Summer BBQs. Made with tender potatoes, hardboiled eggs, dill pickle relish, in a tangy mayonnaise, mustard based dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 360kcal
Author: Serene



  • 3 lbs potatoes russet or gold
  • 3 large eggs hardboiled
  • 1 cup mayonnaise
  • ¼ cup yellow mustard
  • cup dill pickle relish
  • ½ tsp salt
  • ¼ tsp pepper


  • Peel and chop the potatoes to 1/2 inch size cubes. Add the potatoes to a large pot. Cover with water and heat over medium heat to a boil. Sprinkle in about 1 tsp of salt.
  • Cook the potatoes until they are fork tender, approximately 15-20 minutes.
  • Drain the potatoes and rinse under cold water. Add potatoes back into the empty pot and place back on stovetop. The warm pot helps dry off the potatoes.
  • In a small bowl combine the ingredients for the dressing: mayonnaise, mustard, relish, salt and pepper.
  • After potatoes have cooled about 20 minutes, add them to a large bowl. Dice the hardboiled egg and add to the bowl with the potatoes.
  • Spoon the dressing over the potatoes, and gently stir to mix and coat the potatoes in the dressing.
  • Cover and chill for at least 2 hours before serving.


  • Can be made ahead of time and stored overnight before serving. 
  • Store in sealed container in refrigerator for up to 5 days. 


Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 763mg | Fiber: 4g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg