Rudy’s BBQ Potato Salad Recipe

Potato salad shows up at almost every BBQ table in the U.S., yet many people see it as plain and heavy. I felt the same way for years.

I used to think potato salad was boring, just soft potatoes swimming in mayo.

Then a friend pulled me into Rudy’s BBQ on a busy afternoon. I went in doubtful and grabbed my tray with low hopes for “just another side dish.”

One spoonful of Rudy’s BBQ potato salad changed my mood fast. It was creamy without feeling thick. It had a gentle tang and a savory bite that worked so well with smoked meat.

That scoop lifted the whole BBQ plate and made every bite better. Soon, I started adding extra containers to my order and talking about it nonstop.

That’s when I decided to make copycat Rudy’s BBQ potato salad recipe at home. Now I can enjoy this Texas BBQ treasure anytime I want. Let me show you how easy it is.

How This Copycat Rudy’s BBQ Potato Salad Compares to the Original

1. Similar Taste and Texture: My homemade version captures that creamy, tangy flavor you love from Rudy’s. The texture is spot-on – tender potato chunks coated in a rich, zesty dressing with crunchy celery and onion bits throughout.

2. Easy to Customize at Home: You control the spice level by adjusting jalapeños. Want more tang? Add extra pickle juice. Prefer less mayo? Use more sour cream. This recipe bends to your personal taste preferences.

3. Made with Simple Ingredients: No specialty items needed here. Gold potatoes, mayo, mustard, pickles, and jalapeños are easy to find. You probably have most ingredients in your kitchen right now.

4. Great for Cookouts, Potlucks, and BBQs: This potato salad feeds a crowd and travels well. It actually tastes better after chilling overnight, so you can prep it ahead.

Choosing the Right Potatoes for Creamy, Restaurant-Quality Results

Potatoes matter more than anything else in this recipe. The right kind cooks evenly, holds shape, and blends well with the creamy dressing. Poor choices can turn the salad watery or grainy, so selecting the proper potato helps create the smooth, rich texture people expect.

• Baby Gold Potatoes: These potatoes have thin skins and a naturally buttery taste. They stay tender after boiling and keep their shape when mixed, which helps the salad stay creamy without turning mushy.
• Waxy Texture Matters: Waxy potatoes release less starch during cooking. This quality keeps the dressing smooth and prevents a glue-like texture, making every bite balanced and pleasant.
• Even Size for Even Cooking: Small, similar-sized potatoes cook at the same rate. This reduces undercooked centers or broken pieces, leading to a uniform salad that looks and tastes better.

Rudy’s BBQ Potato Salad Ingredients

For the Base

• 2 1/2–3 lbs baby gold potatoes: Choose potatoes of similar size for even cooking. Yukon gold or red potatoes work well too.
• 10 eggs: The whites add protein and texture, while the yolks create a rich, creamy base for the dressing. Hard-boiled eggs give this salad that classic, satisfying feel. Use 8 eggs for a lighter version.
• 3 celery stalks: Fresh celery adds a satisfying crunch and mild flavor. It balances the creaminess and keeps the salad from feeling too heavy. Dice them small and even. Diced cucumber works in a pinch.
• 1/2 purple onion: This onion brings a mild, slightly sweet flavor with a pop of color. It’s less sharp than white or yellow onions and looks great too. Red or sweet onion works as well.
• 5 baby dill pickles: These add tangy, briny flavor in every bite. They bring moisture and zing without overpowering the salad. Chop them small. Regular dill pickles work perfectly.
• 5 jalapeños: Fresh jalapeños add mild heat and bright flavor for that Texas kick. Remove seeds for less spice, keep them for more heat. Pickled jalapeños or serranos also work.

For the Dressing

• 1 cup mayo: Mayo creates the creamy, smooth texture that holds everything together. Use regular mayo for the best flavor. Greek yogurt mixed with mayo works for a lighter option.
• 1/4 cup sour cream: Sour cream adds tang and lightens the dressing so it’s not too heavy. Plain Greek yogurt or crème fraîche are good swaps.
• 3–4 tbsp pickled jalapeño juice: This adds tangy heat and BBQ-joint flavor that makes the salad pop. Don’t skip it. Dill pickle juice or a splash of vinegar works.
• 3–4 tbsp yellow mustard: Yellow mustard adds classic potato salad tang, color, and balance. Dijon works for a sharper taste.
• Salt: Salt brings out all the flavors and balances the tangy dressing. Season to taste. Sea salt or kosher salt work well.
• 2 tsp fresh dill: Fresh dill adds bright, herby flavor that pairs perfectly with pickles. Use 1 tsp dried dill if needed.
• 1 tsp black pepper: Black pepper adds gentle heat and depth. Freshly ground is best. White pepper for a milder taste.
• 1/2 tsp garlic salt: Garlic salt adds savory depth without overpowering the salad. Use 1/4 tsp garlic powder plus extra salt.
• 1/2 tsp paprika: Paprika adds light sweetness, subtle smokiness, and great color. Smoked paprika adds extra BBQ flavor.

Kitchen Tools You’ll Need

1. Large pot – For boiling potatoes and eggs
2. Mixing bowl – A big one for combining
3. Cutting board – For chopping vegetables
4. Sharp knife – Makes cutting easier
5. Fork or potato masher – For smashing egg yolks
6. Wooden spoon – For mixing everything together
7. Measuring cups and spoons – For accurate measurements
8. Toothpick – To check potato doneness
9. Bowl with ice water – For cooling eggs quickly
10. Refrigerator-safe container – For chilling the salad

How to Make Rudy’s BBQ Potato Salad at Home

Step 1 | Cook the Potatoes

Place the baby gold potatoes in a large pot. Cover them fully with cold water. Set the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, lower the heat to medium. Let the potatoes simmer for about 20 minutes.

Check doneness with a toothpick or fork – it should slide in easily. The potatoes should be tender but still hold their shape.

Step 2 | Boil the Eggs

Remove the cooked potatoes with a slotted spoon and set them aside to cool. Do not discard the hot water.

Carefully add the eggs to the same pot. Let them boil for exactly 13 minutes. Turn off the heat and move the eggs right away into a bowl of ice-cold water.

Step 3 | Prep the Vegetables

While the potatoes and eggs cool, dice the celery into small pieces. Finely chop the purple onion. Dice the dill pickles and jalapeños into small chunks.

Place all the chopped vegetables in a bowl and set aside.

Step 4 | Cut the Potatoes

Once cool, peel the potatoes. Cut each potato into bite-sized chunks by halving them several times. Transfer the cut potatoes to a large mixing bowl.

Step 5 | Prepare the Eggs

Peel the cooled eggs. Cut each egg in half and separate the yolks from the whites. Place the yolks in a small bowl. Add the egg whites to the potatoes and chop them into small pieces.

Step 6 | Make the Dressing

Mash the egg yolks with a fork until smooth. Add mayo, sour cream, yellow mustard, and pickled jalapeño juice. Season with salt, black pepper, garlic salt, paprika, and fresh dill. Mix until creamy and smooth.

Step 7 | Combine Everything

Add the chopped vegetables to the bowl with the potatoes and egg whites. Pour the dressing over the top. Gently fold everything together using a spatula or wooden spoon. Mix carefully so the potatoes do not mash.

Step 8 | Chill and Serve

Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes. Before serving, give it a gentle stir. Serve cold with your favorite BBQ dishes.

Pro Tips for Perfect Rudy’s-Style Potato Salad

• Don’t Overcook the Potatoes: The potatoes should be tender but still firm. If they overcook, the salad turns mushy. Start checking a few minutes early so they hold their shape.
• Season While the Potatoes Are Warm: Warm potatoes absorb salt better than cold ones. Light seasoning at this stage builds flavor all the way through, not just in the dressing.
• Chill Longer for Better Flavor: While short chilling works, letting the salad rest overnight makes a big difference. The flavors blend better, and the potatoes soak up more dressing.
• Reserve a Little Dressing: Potato salad can dry out after sitting in the fridge. Saving a few spoonfuls of dressing lets you refresh it right before serving.
• Cut Vegetables Evenly: Keep all veggies close in size to the potato pieces. This gives each bite a balanced mix of crunch, creaminess, and flavor.
• Mix Jalapeños for Custom Heat: Pickled jalapeños add tang without too much spice. For more heat, mix in a little fresh jalapeño. Remove seeds to control spice while keeping flavor.

What to Serve with Rudy’s BBQ Potato Salad

This creamy salad pairs beautifully with classic BBQ favorites. Serve it with smoked brisket, pulled pork, or grilled chicken for an authentic Texas BBQ spread. The cool, creamy texture balances out smoky, spicy meats perfectly.

You can also pair this salad with grilled hot dogs and burgers at casual cookouts. It works wonderfully with BBQ ribs, grilled sausages, or even fried chicken.

For a complete BBQ plate, add coleslaw, cornbread, and baked beans with this potato salad.

Storage and Make-Ahead Instructions

1. Refrigeration Tips: Store the potato salad in an airtight container in the fridge for up to 4 days. The flavor grows stronger after resting overnight.

2. Reheating Tips: Reheat it gently to keep it smooth. Use a saucepan on the stove over low heat, adding a little milk as you whisk. You can also microwave it in short 15-second bursts, stirring well each time.

I do not recommend freezing this potato salad. The mayo and sour cream will separate when thawed. The potatoes will become watery and lose their texture.

Rudy’s BBQ Potato Salad Recipe FAQs

1. How can I make this potato salad less spicy?

You can control the heat easily. Remove the seeds from the jalapeños before chopping them. Start with just 2 or 3 peppers. You can also reduce the amount of pickled jalapeno juice in the dressing. Taste it first, then add more if you want.

2. My dressing seems too thick. What can I do?

If your dressing is too thick, thin it out a little. Add an extra tablespoon of pickled jalapeno juice or a splash of pickle juice. You can also use a bit more sour cream. Add slowly and stir until it reaches the creaminess you like.

3. Why did my potato salad become watery?

This can happen if the potatoes or eggs were still warm when mixed. Always cool them completely. Also, be sure to drain the pickled jalapeños well before chopping them to avoid extra liquid.

4. Do I need to peel the baby gold potatoes?

No need to peel baby gold – the thin skin adds texture and saves time. Just wash well. If skins bother you, peel after cooling. The skin helps them stay firm. This matches many copycat styles for easy prep.

5. How do I fix if too dry?

Stir in extra mayo or sour cream, 1 tbsp at a time. Or splash pickle juice. After chill. Potatoes absorb overnight. Keeps creamy like Rudy’s. Easy save. (50 words) Expand: If dry post-chill, add 1-2 tbsp mayo or juice. Fold gentle. Yolks help bind too. Perfects moisture. Tastes fresh original every time.

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Yield: 10

Rudy's BBQ Potato Salad Recipe

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Rudy's BBQ potato salad recipe that tastes just like the original - smooth, savory, slightly tangy, and perfect for any BBQ plate.

Prep Time: 25 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 30 minutes

Ingredients

For the Base

• 2 ½–3 lbs baby gold potatoes, washed
• 10 large eggs, hard-boiled
• 3 celery stalks, finely diced
• ½ purple onion, finely chopped
• 5 baby dill pickles, finely chopped
• 5 fresh jalapeños, diced (seeds removed for less heat)

For the Dressing

• 1 cup mayonnaise
• ¼ cup sour cream
• 3–4 tablespoons pickled jalapeño juice
• 3–4 tablespoons yellow mustard
• Salt, to taste
• 2 teaspoons fresh dill, finely chopped
• 1 teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon paprika

Instructions

1. Place the baby gold potatoes in a large pot. Cover them fully with cold water. Set the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, lower the heat to medium. Let the potatoes simmer for about 20 minutes. Check doneness with a toothpick or fork - it should slide in easily. The potatoes should be tender but still hold their shape.
2. Remove the cooked potatoes with a slotted spoon and set them aside to cool. Do not discard the hot water. Carefully add the eggs to the same pot. Let them boil for exactly 13 minutes. Turn off the heat and move the eggs right away into a bowl of ice-cold water.
3. While the potatoes and eggs cool, dice the celery into small pieces. Finely chop the purple onion. Dice the dill pickles and jalapeños into small chunks. Place all the chopped vegetables in a bowl and set aside.
4. Once cool, peel the potatoes. Cut each potato into bite-sized chunks by halving them several times. Transfer the cut potatoes to a large mixing bowl.
5. Peel the cooled eggs. Cut each egg in half and separate the yolks from the whites. Place the yolks in a small bowl. Add the egg whites to the potatoes and chop them into small pieces.
6. Mash the egg yolks with a fork until smooth. Add mayo, sour cream, yellow mustard, and pickled jalapeño juice. Season with salt, black pepper, garlic salt, paprika, and fresh dill. Mix until creamy and smooth.
7. Add the chopped vegetables to the bowl with the potatoes and egg whites. Pour the dressing over the top. Gently fold everything together using a spatula or wooden spoon. Mix carefully so the potatoes do not mash.
8. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes. Before serving, give it a gentle stir. Serve cold with your favorite BBQ dishes.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 26gSaturated Fat: 5gCholesterol: 215mgSodium: 680mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 9g

This rudy’s bbq potato salad recipe proves how simple steps lead to big flavor. The creamy texture, bold seasoning, and Texas BBQ spirit shine even more the next day.

With basic ingredients and clear steps, quality results come from home kitchens.

Share the finished dish with friends and loved ones and taste the difference.