Salt Lick BBQ Potato Salad Recipe

I love to eat potato salad all year, and the one I enjoy the most comes from the Salt Lick BBQ restaurant. Their potato salad has a perfect balance of creaminess and flavor that makes it hard to stop at just one bite.

The dressing is what makes it so special. I make extra dressing at home, and after using it on my potato salad, I store it for dipping other dishes or adding to sandwiches. This smoky, tangy dressing makes plain potatoes taste amazing.

Below, I shared tips for making an authentic copycat Salt Lick BBQ Potato Salad Recipe at home. This version tastes just like the original, so it can be prepared anytime without going to the restaurant.

Choosing the Right Potatoes for Salt Lick Style Potato Salad

Picking the right potato makes a big difference. Russet potatoes work best for this recipe. They hold their shape after boiling and don’t turn mushy. Their texture soaks up the dressing without falling apart.

Yukon Gold potatoes are a good second choice. They’re creamier and smoother.

Red potatoes work too, but they stay firmer. Cut your potatoes into even chunks so they cook at the same speed. This keeps some pieces from getting too soft while others stay hard.

Salt Lick Potato Salad Ingredients

These simple ingredients build flavor and texture. Substitutions are easy to make if some items aren’t on hand.

Main Ingredients

• Russet Potatoes (6, peeled and cut into thirds): Russet potatoes hold their shape well when boiled. They have a soft, fluffy texture that blends perfectly with the creamy sauce. Yukon Gold potatoes work fine too, but they’ll give a slightly smoother bite.
• Yellow Onion (1, diced): This adds a gentle bite and a touch of sweetness. Red onion can also be used for a sharper taste and bright color.
• Hard-Boiled Eggs (6, peeled): They give the salad body and richness. You can chop them fine or keep them in small chunks for more texture.
• Celery Stalks (3, diced): Celery adds crunch and freshness to balance the creamy base. If celery isn’t available, chopped cucumber can be used for a mild crunch.

Dressing Ingredients

• Mayonnaise (1 cup): This makes the dressing smooth and rich. Use your favorite brand. For a lighter taste, mix half mayo and half plain Greek yogurt.
• Yellow Mustard (1–3 tablespoons): Mustard brings tang and a bit of color. Adjust the amount based on how zesty you like your salad.
• Sweet Relish (1 cup): It adds sweetness and texture that pairs perfectly with the creamy dressing. You can also use dill relish for a sharper flavor.
• Smoked Paprika (1 teaspoon): Gives a warm, smoky flavor that ties the dish together. Regular paprika can be used if smoked paprika isn’t available.
• Salt and Pepper (to taste): These simple seasonings bring all the flavors to life. Add little by little so it doesn’t get too salty.

Essential Kitchen Equipment

1. Large Pot – For boiling the potatoes evenly.
2. Mixing Bowls – One big bowl for tossing everything together.
3. Cutting Board – For chopping onions, celery, and eggs.
4. Chef’s Knife – To dice and slice the ingredients neatly.
5. Measuring Cups & Spoons – Helps keep your ratios just right.
6. Wooden Spoon or Spatula – For folding the salad gently.
7. Strainer or Colander – To drain boiled potatoes without breaking them.
8. Serving Bowl – Makes the finished salad look inviting.

How To Make Salt Lick Potato Salad at Home

Step 1 | Prep the Potatoes

Peel the russet potatoes and cut them into even chunks. Try to keep the pieces close in size so they cook evenly. Place them in a large pot, cover with water, and add a pinch of salt.

Bring the water to a boil and cook the potatoes until they’re tender but not mushy. This usually takes about 12–15 minutes.

You can check them by sticking a fork or toothpick in one piece – it should slide in easily but not fall apart. Drain them and let them cool slightly.

Step 2 | Prepare the Eggs

While the potatoes cool, boil the eggs. Place them in a pot, cover with water, and bring to a gentle boil. Once boiling, lower the heat and cook for about 10 minutes.

Drain, cool under cold water, and peel. Chop the eggs into small pieces.

Step 3 | Dice the Veggies

Dice the yellow onion and celery into small bits. The goal is to add crunch without overpowering the smooth potatoes. Set them aside.

Step 4 | Make the Dressing

In a large mixing bowl, combine mayo, yellow mustard, and sweet relish. Stir until smooth. Add smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.

Step 5 | Combine Everything

Add the diced onion, celery, and chopped eggs into the bowl. Fold gently with the dressing until everything is coated.

Next, add the warm potatoes. Mix slowly using a wooden spoon or spatula, folding the potatoes instead of mashing them.

This helps keep the chunks intact while still allowing some edges to blend into the sauce, giving it a creamy texture.

Step 6 | Chill and Serve

Once everything is mixed, cover the bowl and place it in the fridge for at least one hour. This helps the flavors come together.

Before serving, sprinkle a little more smoked paprika or green onion on top for color.

Chef Notes + Tips

• Add Warm Potatoes: Add slightly warm potatoes to the dressing instead of fully cooled ones. Warm potatoes soak up more flavor. Cold potatoes create a less flavorful salad.
• Don’t Overmix: Fold the ingredients gently. Overmixing breaks down the potatoes and creates a mushy texture. You want some chunks to stay whole.
• Adjust Relish and Mustard: Start with less relish and mustard. Taste as you go. You can always add more but can’t take it back once it’s mixed in.
• Let It Rest: The salad tastes even better the next day after the ingredients have had more time to meld.

My Favorite Ways to Serve Potato Salad

I love serving this salad at backyard cookouts or simple weeknight dinners. It goes perfectly with grilled chicken, ribs, or even a juicy burger.

Sometimes I spoon a little over greens for a quick lunch, or I use it as a side dish with roasted corn.

When I host friends, I keep it chilled and serve it in a big bowl with smoked paprika dusted on top – it always disappears fast.

Storage and Make-Ahead Tips

1. To Make-Ahead: Prepare the dressing and chop the veggies a day early. Keep them in separate containers in the fridge. Mix everything a few hours before serving so the salad stays creamy and fresh.

2. To Storage: Keep leftovers in a sealed container in the fridge for up to 4 days. Don’t leave it out too long at room temperature. Stir gently before serving, as the dressing may thicken while it chills.

It’s best not to freeze this salad since it can turn watery after thawing.

Salt Lick BBQ Potato Salad Recipe FAQs

1. How do I prevent the potatoes from falling apart?

Cut the potatoes into even-sized chunks and boil them just until tender. Overcooking makes them mushy. After draining, let them cool slightly before mixing with the dressing.

Using a gentle folding method instead of stirring aggressively helps keep the pieces intact and maintains the creamy texture throughout.

2. Why do I add the potatoes to the dressing while they are still warm?

This is a key step for the best flavor. Warm potatoes are like a sponge; they absorb the dressing much better than cold potatoes.

As they cool down in the mixture, they soak up the flavors of the mayo, mustard, and smoked paprika. This makes every single bite taste amazing.

If you mix the dressing with cold potatoes, the flavor will mostly sit on the surface and the salad can taste a bit bland.

3. My potato salad turned out too dry. How can I fix it?

This can happen if the potatoes were too cold when mixed or if they were very large. Don’t worry, it’s easy to fix!

Simply stir in an extra tablespoon or two of mayonnaise at a time until you reach the creaminess you like.

You can add a small splash of milk or pickle juice from the relish jar to help loosen the dressing without making it too rich. Mix gently after each addition.

4. My potato salad is a bit too runny. What should I do?

A runny salad often means the potatoes were too hot when dressed, melting the mayo.

First, place it in the fridge for an hour; the potatoes will continue to absorb the dressing as they chill fully.

If it’s still too wet after chilling, you can stir in a handful of fine, dry breadcrumbs or a little extra chopped, hard-boiled egg to help thicken it up.

5. How do I keep potato salad cold at outdoor events?

Place your serving bowl inside a larger bowl filled with ice. This creates an ice bath that keeps the salad cold for several hours outdoors.

You can also use a cooler with ice packs. Keep the salad covered until you’re ready to serve it.

Only put out small portions at a time and refill from your cooler as needed.

Never leave mayo-based salads in direct sunlight or temperatures above 70 degrees for more than an hour to prevent spoilage.

This copycat version of Salt Lick BBQ Potato Salad brings the same creamy, smoky goodness you love from the original.

The tangy dressing and tender potatoes create a side dish that works for any meal.

Try this recipe at home and see how simple it is. Once you do, you’ll want to keep it on repeat all season long.