17th Street BBQ Potato Salad Recipe: Smoky Creamy Kick for Your Cookout

I still remember the first time I tasted this at a local BBQ joint—smoky, creamy, with just the right kick. Now, it’s my go-to for cookouts.

This potato salad brings that signature pitmaster flavor to your table, with tender potatoes and a dressing that’s rich without being heavy. Perfect alongside ribs or brisket.

Ingredients for 17th Street Bbq Potato Salad

Pantry staples and fresh herbs bring that smoky, creamy BBQ joint magic to your kitchen.

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The potatoes are the foundation—Yukon Golds hold their shape and taste buttery. Grab them from Whole Foods or any grocery store with a good produce section. For the mayo, Duke’s or Hellmann’s give that classic creamy texture. I always keep a jar of Vlasic sweet relish on hand (the kind with the bright green pickles). Smoked paprika is non-negotiable—Penzeys has the best, but any grocery store brand works.

No dill? Fresh parsley at equal amount keeps it fresh. Out of smoked paprika? Regular paprika plus a dash of liquid smoke gets close. Short on celery? Green bell pepper adds a similar crunch. The eggs can be skipped if you’re not a fan, but they add that traditional texture. For extra smokiness, swap half the mayo for Greek yogurt—lighter but still rich.

This keeps 3-4 days in the fridge (it tastes even better the next day). Store in an airtight container. Best made a few hours ahead so flavors meld. Don’t freeze it—potatoes get mushy.

Step-by-Step Instructions for 17th Street BBQ Potato Salad

Here’s how to build that signature smoky creaminess with perfect texture every time.

Step 1: Cook and Cool the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes (already peeled and cubed into 1-inch pieces) in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of the Kosher Salt to the water. Bring to a boil over high heat, then reduce to a simmer.

Cook for 8-10 minutes until the cubes are tender when pierced with a fork but still hold their shape. Drain immediately in a colander and spread the potatoes on a baking sheet. Let them cool for 15 minutes—this prevents them from turning mushy when mixed with the dressing.

Step 2: Prepare the Vegetables and Eggs

While the potatoes cool, finely dice the 0.5 whole Red Onion and the 2 pieces Celery. Chop the 4 whole Hard-Boiled Eggs into ½-inch pieces for a nice texture contrast. This combination gives you the classic crunch and sharp bite that balances the creaminess.

Drain the 0.25 cup Sweet Relish thoroughly in a fine-mesh strainer to remove excess liquid—that way, your salad won’t end up watery. Chop the 2 tbsp Fresh Dill and thinly slice the 2 tbsp Fresh Chives for garnish and flavor layers.

Step 3: Whisk the Creamy Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 2 tbsp Yellow Mustard, 2 tbsp Apple Cider Vinegar, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, and the remaining Kosher Salt plus the 0.5 tsp Black Pepper. The smoked paprika and vinegar create that signature BBQ tang.

Taste the dressing now and adjust the seasoning if needed. The acidity from the vinegar should be bright but not overpowering, and the smoked paprika should add a subtle smokiness that lingers on the palate.

Step 4: Combine and Chill for Maximum Flavor

Add the cooled potatoes to the dressing and fold gently with a spatula to coat evenly. Stir in the diced Red Onion, Celery, chopped Hard-Boiled Eggs, and Sweet Relish. The mixture should look creamy but still have visible chunks of ingredient for texture.

Cover the bowl and refrigerate for at least 1 hour (or up to overnight). This chilling time lets the flavors meld and the potatoes absorb the smoky dressing. Just before serving, sprinkle with the Fresh Dill and Fresh Chives for a pop of fresh, herby brightness.

Best Sauces and Condiments for These Flavors

Classic BBQ Sauces

I love drizzling 1-2 tbsp of 17th Street BBQ sauce over each serving for that authentic pitmaster flavor. The tangy-sweet profile complements the smoky paprika in the dressing perfectly. Look for it at specialty grocers or order online. 🔥

Spicy Kick Options

For heat lovers, Sriracha or hot honey adds a fiery contrast to the creamy base. I keep a bottle of Melinda’s Ghost Pepper Wing Sauce on hand for serious heat. Just add ½ tsp at a time to avoid overpowering the dish.

Fresh Herb Garnishes

Beyond the recipe’s dill and chives, try sprinkling 1 tbsp chopped parsley or 1 tsp fresh thyme for extra brightness. I forage wild herbs along the coast sometimes—nothing beats that just-picked flavor.

Crunchy Toppings

Add texture with ¼ cup crushed potato chips or 2 tbsp toasted breadcrumbs right before serving. The saltiness from Kettle Brand chips pairs especially well with the smoky dressing.

Creamy Add-Ins

For extra richness, fold in 2 tbsp crumbled blue cheese or ¼ cup shredded cheddar. The sharpness cuts through the creaminess beautifully. I learned this trick at a local BBQ competition years ago. ✨