Going to a cookout and need to bring a dish? Look no further because this Memphis Potato Salad is a delicious addition to any barbecue.

This Memphis Potato Salad has it all: it’s tangy, creamy, and just plain delicious. The secret? Using a little bit of Carolina Mustard BBQ Sauce and a little 901 Memphis Rub on top to get it over the finish line.

  • 3 pounds of Yukon Gold or red potatoes
  • 1 tablespoon apple cider vinegar
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup Memphis Marinades Carolina Mustard BBQ Sauce
  • 1/2 cup red onion, diced
  • 3 celery stalks, diced
  • 4 hard boiled eggs, diced
  • 1/3 cup chopped pickles
  • 1/3 cup chopped chives or dill
  • 901 Memphis Rub or Mild Memphis Rub
  • Salt & black pepper
  1. Add the whole potatoes to a large pot with enough cold water so that potatoes are covered by 1 inch.
  2. Bring the water to a boil, then reduce to a simmer until the potatoes are easily pierced with a fork. Depending on the potato size, this could take 15-20 minutes or more.
  3. While your potatoes are boiling, prep the other dry ingredients. Dice the red onion, celery, and boiled eggs. Chop the pickles and chives.
  4. Prepare an ice bath by adding cold water to a bowl filled with ice. Drain the potatoes and place them in the ice bath.
  5. Whisk together the mayonnaise, sour cream, and Memphis Marinades Carolina Mustard BBQ Sauce until homogeneous.
  6. Chop the potatoes into bite sized pieces and mix with the apple cider vinegar and season with salt in a mixing bowl.
  7. Add diced red onion, celery, hard boiled, eggs, pickles, chives into the bowl with the potatoes.
  8. Add the dressing into the potato mixture and toss gently until completely combined.
  9. Season with salt and pepper to taste.
  10. Top with 901 Memphis Rub or Mild Memphis Rub.
  11. Refrigerate for 1 hour.
  12. Enjoy.