Go Back
A bowl of Red Hot and Blue-style creamy potato salad with visible celery seed, set on a rustic wooden table outdoors

Red Hot and Blue Potato Salad

A creamy, tangy, Southern-style potato salad inspired by the famous Red Hot & Blue BBQ chain. Made with just five ingredients, this easy side dish is perfect for barbecues, potlucks, and picnics. No mustard. No eggs. Just rich, smooth flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
2 hours
Total Time 2 hours 22 minutes
Course Side Dish
Cuisine American
Servings 6 peoples
Calories 280 kcal

Ingredients
  

2 lbs Russet potatoes, peeled and cubed

¾ cup mayonnaise

1½ tsp white vinegar

½ tsp celery seed

1½ tsp white sugar

Salt and pepper to taste

Instructions
 

Peel and cube the potatoes into uniform ½-inch chunks.

    Add potatoes to a pot of salted water and bring to a boil.

      Cook until fork-tender (about 10–12 minutes), then drain.

        Let the potatoes cool for 15–20 minutes.

          In a large bowl, whisk together the mayonnaise, vinegar, sugar, and celery seed.

            Gently fold in the potatoes until well coated.

              Season with salt and pepper to taste.

                Cover and refrigerate for at least 2 hours, or overnight for best flavor.

                  Notes

                  • Use full-fat mayonnaise for the best taste and texture.
                  • This salad is best made a day in advance.
                  • Keep it refrigerated and do not freeze.
                  Keyword BBQ side, creamy potato salad, picnic food, Red Hot and Blue Potato Salad, Southern side dish