Barbecue Chip Potato Salad

Summer get-togethers and potato salad just go hand-in-hand. But almost everyone seems to have an opinion on how to make the best potato salad—including whether or not it should include mayonnaise, or if it should be served warm or cold. (Yes to the mayo, and serve it cold, please!)

My favorite potato salad recipes have a creamy and flavorful dressing as well as plenty of crunchy texture. In fact, the more crunch the better—that’s why this creative recipe for barbecue chip potato salad hits all the right notes for me. The sweet-and-savory barbecue sauce and crunchy barbecue potato chips set it apart from any other potato salads that might grace the potluck table. Serve this flavor-packed potato salad alongside summer barbecue favorites like burgers, hot dogs or grilled chicken, and get ready to share the recipe!

Barbecue Chip Potato Salad Ingredients

• Potatoes: Waxy potatoes, such as red potatoes or Yukon Golds, are the best potato varieties for potato salad. You will need five medium-sized peeled and cubed potatoes for this recipe.
• Hard-boiled eggs: Boiled eggs add a boost of protein, a signature golden color and plenty of creamy texture to the potato salad. You can make perfect hard-boiled eggs on the stovetop the most easily, but you can also do it in an air fryer, oven, slow cooker or egg cooker.
• Green onions: Thinly sliced green onions add a mild flavor and crunchy texture to the salad.
• Celery: Chopped celery adds even more crunchy texture to the potato salad, and its grassy and slightly peppery flavors complement the sweeter ingredients in the salad.
• Sweet pickles: Chopped sweet pickles—a classic ingredient in other recipes like southern potato salad—give the barbecue chip potato salad a sweet and briny flavor.
• Mayonnaise: The thick, creamy texture of mayonnaise brings all the ingredients together. Duke’s is our Test Kitchen’s preferred mayonnaise brand for salad recipes like this one.
• Barbecue sauce: All you need is 1/4 of barbecue sauce to add that just-from-the-grill flavor to this potato salad. Use your favorite store-bought barbecue sauce brand.
• Mustard: Prepared mustard adds a tangy, savory and slightly spicy flavor to the potato salad. Classic yellow mustard is the best choice for this recipe.
• Salt: Salt enhances the overall flavor the potato salad.
• Barbecue potato chips: Lightly crushed barbecue potato chips add an additional punch of barbecue flavor and a crispy texture to this potato salad.

Directions

Step 1: Boil the potatoes

Place the potatoes in a large saucepan and add enough water to cover them. Bring the water to a boil, then reduce the heat. Cook the potatoes, uncovered, until they’re tender, about 10 to 15 minutes. Drain the water, place the potatoes in a large serving bowl, and refrigerate them until they’re cold.

Step 2: Combine the remaining salad ingredients

Add the hard-boiled eggs, onions, celery and pickles, and toss them well. Stir in the mayonnaise, barbecue sauce, mustard, celery and salt. Mix the salad well.

Step 3: Chill the potato salad

Refrigerate the potato salad until it’s cold, at least one hour. Stir in the barbecue chips just before serving the salad.

Barbecue Chip Potato Salad Variations

• Add bacon: What isn’t made better by a little bacon? Bacon’s savory, smoky flavor pairs well with the sweet flavors in this potato salad.
• Make sour cream and onion chip potato salad: Swap sour cream for the barbecue sauce, stir in a tablespoon of fresh thinly sliced chives, and use sour cream and onion potato chips in place of the barbecue potato chips.
• Make salt and vinegar chip potato salad: Skip the barbecue sauce and add 1 to 2 tablespoons of white vinegar; use 1 tablespoon of Dijon mustard in place of the prepared mustard; add 1 tablespoon of fresh chopped dill; and use salt and vinegar potato chips in place of the barbecue potato chips.

How to Store Barbecue Chip Potato Salad

Leftover barbecue chip potato salad should be stored in an airtight container in the refrigerator, where it will last for up to four days. Because it contains mayonnaise and eggs, it should not remain at room temperature for more than two hours. If the potato salad has stayed out longer than that, discard any leftovers.

Can you make barbecue chip potato salad ahead of time?

Absolutely! Potato salad is one of those dishes that actually tastes better the longer the flavors have to meld together. For the best flavor and texture, serve the salad within two days of making it.

Barbecue Chip Potato Salad Tips

Should you serve barbecue chip potato salad warm or cold?

We recommend serving this potato salad cold.

What are the best potatoes for making barbecue chip potato salad?

Any type of waxy potato will work in this potato salad recipe. Yukon Golds, red potatoes and even fingerling potatoes are great options. If you use Yukon Gold potatoes, we recommend peeling them, as their skin can remain tough after cooking. If you use red potatoes or fingerling potatoes, feel free to leave the skin on. Regardless of the potatoes you use, be sure to give them a quick scrub under cold water to remove any dirt.

How do you keep the chips crispy in potato chip potato salad?

To keep the potato chips nice and crispy, do not add them to the potato salad until just before serving it. The chips will soften over time, so crumble more on top when serving leftovers.