This is the potato salad I keep coming back to when I’m planning a BBQ. It’s creamy but not claggy, full of flavour without being heavy, and works well next to just about anything that comes off the grill. I use waxy new potatoes because they hold their shape and have a pleasant bite. The dressing has just enough wholegrain mustard to cut through the richness, while chives add a mellow onion flavour that lifts the whole thing.

I’ve served this salad with a mix of chicken skewers, and it always works. It goes particularly well with spicy peri peri chicken skewers with lemon chilli or jerk chicken skewers with pineapple glaze. The cool, creamy potatoes balance the heat beautifully. If I’m after something more classic, I pair it with juicy grilled chicken skewers with garlic herbs.

Why Waxy Potatoes Make All the Difference

I always choose Charlotte or Jersey Royals for this salad. Their waxy texture means they won’t fall apart when you mix them with the dressing. I boil them just until they’re tender, then leave them to steam dry before cutting into bite-sized chunks. The skin is thin and tender, so I usually leave it on — it adds texture and keeps prep easy.

Once they’re cool enough to handle, mix them gently with the dressing while they’re still slightly warm. This helps the potatoes absorb more flavour. You’ll end up with a salad that’s creamy but not drenched, with a good balance between acidity and richness.

A BBQ Side That Works With Every Chicken Skewer

Potato salad is such a reliable side dish. It brings everything together without demanding attention. I often put it on the table with sticky honey soy chicken skewers Asian style or Mediterranean lemon oregano chicken skewers. The herbal notes in those skewers play nicely with the fresh chives in the salad.

It also works with tandoori chicken skewers with cooling raita. The creamy potatoes echo the soothing element of the raita, making the whole plate feel balanced. You could add a simple cucumber salad or some grilled veg to finish things off.

Keep It Creamy But Balanced

The key to this salad is in the dressing. Crème fraîche gives it a light tang, while mayo adds body. Don’t go overboard on either — you want enough to coat the potatoes without turning it into a gloopy mess. The mustard adds bite, and the vinegar lifts the richness. I sometimes throw in a few chopped cornichons or a sprinkle of capers if I want a sharper edge.

This salad holds up well in the fridge for a day, though the potatoes will firm up slightly once cold. If you’re making it ahead, you can stir through a splash of olive oil or a spoon of crème fraîche before serving to freshen it up again.

Tried and Tested BBQ Pairings

Creamy potato salad has always been a crowd-pleaser at my BBQs. It’s neutral enough to let the grilled mains shine, but flavourful enough not to feel like an afterthought. I often build a plate with Greek chicken souvlaki skewers with tzatziki, a spoonful of this salad, and something crunchy like a tomato-cucumber salad or charred peppers.

The freshness of chives works well with punchier flavours, too. Try it with harissa spiced chicken skewers with yoghurt dip — the contrast between spicy and cooling is spot on. It’s one of those side dishes you can rely on, whether it’s a casual cookout or a big family get-together.

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