Name: Mission BBQ Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 4 diced potatoes; 4 boiled eggs, chopped; ¼ cup red pepper, diced; ¼ cup green pepper, diced; ¼ cup yellow pepper, diced; ½ cup diced fried bacon; Pinch garlic salt; 2–3 tablespoons mayonnaise; Salt and pepper to taste; 1 teaspoon dried mixed herbs

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My neighbor brought a container of potato salad to our block cookout. She said it came from Mission BBQ, a restaurant that serves barbecue while honoring American heroes.

One bite and I knew this was something special. The creamy texture mixed with firm potatoes made everyone come back for more.

Mission BBQ is known for playing the national anthem at noon and serving honest, homestyle food. Their potato salad has that classic taste that reminds you of good old days.

It tastes rich and creamy with a little tang from mustard and pickle juice.

After trying it several times, I figured out how to make my own version at home. Today, I am sharing this Mission BBQ Potato Salad Recipe so you can enjoy it too.

Why Everyone Loves Mission BBQ Potato Salad?

There are many reasons why this potato salad has become so popular:

Simple ingredients: Everything you need is easy to find at any grocery store. No special items required.
Creamy and crunchy: The soft potatoes mix perfectly with crispy bacon and fresh peppers. Every bite has different textures.
Budget-friendly: You don’t need expensive ingredients. A few dollars gets you enough to feed your whole family.
Customizable: Add more bacon, skip the eggs, or use different peppers. Make it your own way.

The Secret to Mission BBQ Potato Salad’s Popularity

The potatoes are tender but not mushy. The mayo is creamy but not heavy. The bacon is crispy but not overpowering. Every ingredient plays a role, and nothing feels out of place.

The garlic salt adds depth without making the dish taste too strong. It lifts all the other flavors quietly. Serving this salad cold lets everything meld together.

The chill makes it refreshing, especially on warm days. The crispy bacon brings a smoky element that turns a simple side dish into something memorable.

Mission BBQ Potato Salad Ingredients

4 diced potatoes: Tender diced potatoes form the base, giving body and texture. Substitute with sweet potatoes for a softer, slightly sweeter twist.
4 boiled eggs: Hard-boiled eggs bring creaminess and a rich bite. Try leaving them out for a lighter version.
A quarter each of red, green, and yellow pepper: Peppers add crunch and color. Use only one color if that’s what you have.
Half a cup diced fried bacon: Crispy bacon adds a smoky, salty flavor. Turkey bacon or veggie bacon can be used instead.
Garlic salt: A pinch of garlic salt deepens the flavor. You may swap with plain salt and a hint of garlic powder.
2–3 tablespoons mayonnaise: Creamy mayo binds everything together. Greek yogurt works for a lighter and tangier taste.
Salt and pepper to taste: Balance the flavors with simple seasoning. Sea salt and fresh ground pepper are also great options.
Dried mixed herbs: Herbs give a fragrant finish. Use parsley, thyme, or Italian seasoning if you prefer.

Recommended Equipment

Large pot – For boiling potatoes and eggs.
Cutting board – For safe chopping.
Sharp knife – Clean, even cuts for peppers and bacon.
Frying pan – Crisp bacon evenly.
Large mixing bowl – Combine all ingredients easily.
Wooden spoon – Gentle mixing without crushing potatoes.
Measuring spoons – Get accurate mayo and seasoning amounts.

How to Make Mission BBQ Potato Salad

Step 1 | Boil the potatoes

Place diced potatoes into a pot of salted water. Cook for about 15 minutes, until tender but not mushy. Drain and set aside.

Step 2 | Boil the eggs

In another pot, boil eggs for about 12–15 minutes. Cool them in cold water, peel, and chop into small pieces.

Step 3 | Cook the bacon

In a frying pan, cook diced bacon until crispy and golden. Place on a paper towel to remove excess grease.

Step 4 | Mix base ingredients

Dice red, green, and yellow peppers into small, even cubes for crunch and color. In a large bowl, add potatoes, chopped eggs, crispy bacon, and peppers.

Step 5 | Season well

Sprinkle in garlic salt, salt, pepper, and dried mixed herbs. Stir gently to combine.

Step 6 | Add mayonnaise

Spoon in mayonnaise, starting with 2 tablespoons. Mix well. Add more if needed for creaminess.

Step 7 | Finish and serve

Stir until everything is evenly coated. Chill in the fridge for at least 30 minutes before serving for the best flavor.

Chef’s Special Notes

Here are a few extra tips to make your potato salad even better.

Potato Choice: Waxy potatoes like Yukon Gold or red potatoes work best. They hold their shape after boiling.
Dice Evenly: Try to chop your potatoes and peppers into similar-sized pieces. This makes sure you get a bit of everything in one bite.
Mix While Warm: Adding the mayo and seasonings to the slightly warm potatoes helps the flavors soak in.
Adjust Creaminess: Start with less mayo. You can always add more, but you can’t take it out.
Fresh Herbs: If you have fresh herbs like parsley or dill, you can use them instead of dried. They will add a bright, fresh flavor.

Best Ways to Enjoy This Potato Salad

This creamy potato salad works well at summer cookouts alongside grilled burgers, hot dogs, or chicken. Pair it with ribs, pulled pork, or brisket for a true barbecue experience.

At Mission BBQ restaurant, they serve this potato salad cold in a small bowl next to smoked meats and cornbread.

You can also enjoy it as a light lunch on its own or bring it to potluck dinners and family gatherings.

Storage & Shelf Life

You can store leftover potato salad in an airtight container. Keep it in the refrigerator. It will stay fresh for up to 3 to 5 days.

I do not recommend freezing this salad. Freezing will change the texture of the potatoes and mayonnaise. They will become watery and grainy when thawed.

It is best enjoyed fresh from the fridge.

Mission BBQ Potato Salad Recipe FAQs

1. Can I make this potato salad ahead of time?

Yes, it can be prepared a day in advance. Cover and refrigerate, which actually helps the flavors blend better. Just stir before serving.

2. Why are my potatoes mushy?

This can happen if you overcook the potatoes. Make sure to boil them just until they are tender. Also, stirring the salad too aggressively after adding the mayo can break the potatoes down.

3. My salad seems a little dry. What should I do?

This is an easy fix. Just add another small spoonful of mayonnaise and mix it in. Start with a little and add more until it reaches the creaminess you like.

4. Is there a lighter version of this salad?

Yes, using Greek yogurt instead of mayonnaise or leaving out eggs can reduce calories while keeping the dish creamy.

5. Why does my potato salad look watery?

Watery salad usually happens when potatoes aren’t drained well. Make sure to drain them completely after boiling and let them cool uncovered.

Adding mayo while potatoes are too hot can also create excess liquid. Wait until everything cools to room temperature before mixing.

6. How do I know when the potatoes are done boiling?

The best way to check is to pierce a potato cube with a fork. The fork should go in easily without much resistance, but the potato should not be falling apart.

Think of it like a cooked carrot – tender but still holding its shape.