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Tater Salad

Nothing goes with Barbeque like Potato Salad. OK, beer goes pretty well and I guess there's bourbon too. Oh, how about french fries, baked beans or cole slaw. Any way I guess there is a lot of stuff that goes well with barbeque but especially 'tater salad. Here is my version.


2 Lbs Red Potatos
1 Cup Mayonnaise
3 Eggs (Hard Boiled)
1 Teaspoon Yellow Mustard
5 or 6 Stalks of Celery
1/2 a Red Onion
Celery Salt
Celery Seed
BBQ Rub (Optional)

Red potatoes are thin skinned and don't need to be peeled. Some people don't like to see that much skin while they eat so I peel about half of them. Chop the potatos into cubes about an inch square. Toss the cubes into a pan of cold salted water and bring it to a boil. You want to watch these so you don't over cook them. They should be cooked through but not mushy. It'll take about 15 minutes. When they are done drain them in the sink.

Let the taters cool a bit. While cooling, Chop the onions, celery and egg whites. (You don't need the yolk so throw it in the yard.) Mix all the chopped stuff whith the potatos in a large bowl. Stir in the Mayo a bit at a time. You may mot need a whole cup - or you may need a bit more. You want everything coated but not soupy. Stir in a little mustard and the salt, celery salt, celery seed and pepper to taist.

You can serve this warm but I like it chilled. Throw it in the refidgerator. It's even better the next day. I like to serve it with a sprinkle of BBQ rub on the top.

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