Whole Hog Potato Salad Recipe: Classic Southern Flavor

Potato salad is a classic comfort food, but when you infuse it with the bold, smoky flavors of whole hog barbecue, it transforms into something truly spectacular. This Whole Hog Potato Salad recipe combines tender potatoes with a rich dressing inspired by the traditional Southern barbecue pitmaster’s sauce.

Whether you’re hosting a backyard cookout or looking for a hearty side dish to impress your guests, this recipe brings the soulful, smoky essence of whole hog barbecue right to your table.

With a perfect balance of creamy, tangy, and smoky notes, this potato salad is more than just a side dish—it’s a celebration of flavor and tradition. Plus, it’s easy to prepare and can be made ahead of time, making your next gathering stress-free and delicious.

Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

This recipe takes the humble potato salad to a whole new level by incorporating authentic whole hog barbecue flavors. You’ll love how the smoky, slightly sweet dressing complements the tender potatoes and crunchy veggies.

It’s perfect for barbecue lovers looking to add a Southern twist to their picnic or dinner table.

Additionally, it’s super versatile. You can serve it as a hearty side at your next cookout or enjoy it as a filling lunch.

It’s also a crowd-pleaser that’s sure to have everyone coming back for seconds. Plus, it pairs beautifully with grilled meats and other classic barbecue dishes.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup whole hog barbecue sauce (use your favorite or homemade)
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 cup finely chopped red onion
• 1 cup chopped celery
• 3 hard-boiled eggs, chopped
• 1/2 cup chopped dill pickles
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Smoked paprika, for garnish

Equipment

• Large pot for boiling potatoes
• Large mixing bowl
• Colander
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing spoon or spatula
• Serving bowl or container

Instructions

1. Boil the potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are tender when pierced with a fork, about 12-15 minutes. Be careful not to overcook.
2. Drain and cool: Drain the potatoes in a colander and rinse gently with cold water to stop the cooking process. Let them cool completely to room temperature.
3. Prepare the dressing: In a large mixing bowl, whisk together the whole hog barbecue sauce, mayonnaise, apple cider vinegar, and yellow mustard until smooth and well combined.
4. Add the vegetables and eggs: Fold in the chopped red onion, celery, hard-boiled eggs, and dill pickles into the dressing mixture.
5. Combine potatoes and dressing: Gently fold the cooled potatoes into the dressing mixture, making sure not to mash the potatoes. Mix until everything is evenly coated.
6. Season and chill: Add salt and freshly ground black pepper to taste. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let the flavors meld.
7. Garnish and serve: Before serving, sprinkle the potato salad with chopped fresh parsley and a light dusting of smoked paprika for an extra smoky touch.

Tips & Variations

For the best texture, avoid overcooking your potatoes—slightly firm potatoes hold up better in the salad.

If you want a spicier kick, add a dash of hot sauce or some finely diced jalapeños to the dressing.

Try substituting the Yukon Gold potatoes with red potatoes or fingerlings for a different texture and flavor.

You can also experiment by adding other classic barbecue accompaniments like chopped smoked sausage or crispy bacon bits for an extra layer of flavor. For a lighter alternative, swap out the mayonnaise for Greek yogurt or a vegan mayo option.

Nutrition Facts

Serving Suggestions

This whole hog potato salad pairs wonderfully with a variety of barbecue dishes. Serve it alongside smoked ribs, pulled pork sandwiches, or grilled chicken for a classic Southern meal.

It’s also great with grilled vegetables or as a hearty picnic side.

For a complete meal, consider pairing it with a fresh green salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or a refreshing soup such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

These lighter options balance the richness of the potato salad perfectly.

Conclusion

This Whole Hog Potato Salad recipe is a delightful way to bring the smoky, tangy flavors of Southern barbecue into a creamy, satisfying side dish. It’s perfect for those who love the depth of flavor that barbecue offers but want a comforting, easy-to-make potato salad that stands out at any gathering.

Whether you’re a seasoned pitmaster or a home cook looking to impress, this recipe delivers delicious results every time. Be sure to make it ahead of time to let the flavors develop, and enjoy the compliments coming your way!

For more flavorful and easy recipes, check out our collection including the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and the Vegan Recipes No Tofu: Delicious Plant-Based Meals.

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