Dad’s Hot Potato Salad
On May 19, 2025
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My dad’s Hot Potato Salad is a summer classic from my childhood. With potatoes, salty ham, bright pickles, olives, and a spicy, creamy dressing, this salad is perfect for BBQs, potlucks, or family dinner.
Dad’s Hot Potato Salad
This Hot Potato Salad brings back waves of nostalgia from Sunday dinners in our backyard. Unlike traditional cold versions, my dad’s recipe upgrades the humble potato salad with a balance of creamy russets, savory diced ham, crunchy red onions, and the perfect jalapeño kick. The warm potatoes partially break down into the dressing for a signature creamy-yet-chunky texture that will disappear quick. Whether you’re hosting a backyard BBQ or want a spicy side dish for your next potluck, this family treasure never disappoints.
What’s so “hot” about this potato salad?
Don’t be fooled, this isn’t a warm potato salad (though I do have a great German Potato Salad recipe). My dad’s Hot Potato Salad gets its spicy “heat” from fresh, zesty ingredients. Jalapeños, black pepper, dill pickles, and olives create a subtle spiciness that builds with each bite. The creamy mayo dressing balances this heat, making it enjoyable even for younger eaters. Served chilled, this potato salad wakes up your palate, but gently.
Ingredients for Summer’s Best Side
It’s not just the heat that sets my dad’s Hot Potato Salad apart. It’s also loaded with a curious combination of textures and flavors that work together in a surprising way. Here’s what you’ll want on hand when you’re ready to make it:
The Salad
- 6 Russet potatoes (large, peeled, boiled, and roughly chopped)
- 3 smoked eggs (or hard-boiled eggs, diced)
- 6 ounces diced ham
- ½ cup red onion (finely diced)
- ½ cup dill pickles (finely diced)
- 5 green onions (just the greens diced)
- ¼ cup black olives (sliced)
- ¼ cup green olives (sliced)
- 2 Tablespoons jalapeño (stem and seeds removed, finely diced)
The Dressing
- 1 ¼ cup mayonnaise
- 1 Tablespoon whole grain mustard
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper (fresh cracked)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
How to Make Dad’s Hot Potato Salad
Once you’ve gathered all the ingredients, you’re just a few simple steps aways from enjoying this Hot Potato Salad with the people you love.
- Prepare the potatoes. First up, you want to get your spuds ready. I use Russet potatoes for this recipe. When combined with the dressing, you get a creamy, chunky texture. Peel and roughly chop the potatoes with a sharp knife, then boil them in salted water. Drain the water and transfer the still warm potatoes to a large bowl.
- Mix the salad. Add the smoked (or hard-boiled) eggs, diced ham, onions, dill pickles, black and green olives, and jalapeño to the bowl. Stir gently with a wooden spoon to combine.
- Make the dressing. In a separate bowl, combine all of the dressing ingredients, then mix together with a rubber spatula. Pour the dressing over the potato mixture and stir again to combine. The potatoes will break down even more, making the potato salad a mixture of creamy mashed potatoes and bite-sized potato chunks.
- Cool and serve. Cover the bowl with plastic wrap, then store in the refrigerator to chill until you’re ready to serve. If your potato salad is a little thick, feel free to stir in more mayonnaise before serving.
Susie’s Hot Potato Salad Pro Tips
The recipe card below has everything you need to deliver the goods, but here are a few tips to take your Hot Potato Salad over the top:
- Use warm potatoes: I can’t stress enough that adding the dressing to warm (not cold) potatoes allows them to absorb flavors more effectively and creates that signature texture.
- Quality counts: I’m all about helping you save money, but for this recipe, I say spring for those high-quality pickles in the refrigerated section of the grocery store. Trust me, you’ll be happy you did.
- Patience pays off: The flavors of your potato salad improve with time in the refrigerator (even tasting better the next day), so it’s perfect to make ahead before a gathering.
Storing Leftover Potato Salad
Because the flavors intensify as they continue to meld, this Hot Potato Salad is one of my favorite leftovers. To store, place any remaining salad in a gallon zip-top bag or other airtight container, then place in the fridge. Stored this way, your salad will remain fresh and flavorful for another 3-4 days, ready whenever you cook up more tasty BBQ.
More Amazing BBQ Sides Recipes
After the reaction this stuff gets you at your next potluck, you’ll be looking for even more surprising sides to make. Luckily for you, I’ve got all kinds of BBQ sides and salads to try next. You can find them all in the Hey Grill Hey App, or check out these favorites:
Dad’s Hot Potato Salad Recipe
Follow the recipe card below so you can enjoy one of my family’s favorites with the people you love. Remember to follow my Instagram and Facebook pages so you can tag @heygrillhey with some photos of your own potato salad. And be sure to subscribe to my YouTube channel for even more recipes and behind-the-scenes BBQ fun!
Dad’s Hot Potato Salad
Ingredients
- 6 russet potatoes large, peeled, boiled, and roughly chopped.
- 3 smoked eggs or hard boiled eggs, diced
- 6 ounces diced ham
- ½ cup red onion finely diced
- ½ cup dill pickles finely diced
- 5 green onions greens only, diced
- ¼ cup black olives sliced
- ¼ cup green olives sliced
- 2 Tablespoons jalapeño stem and seeds removed, finely diced
Potato Salad Dressing
- 1 ¼ cup mayonnaise
- 1 Tablespoon whole grain mustard
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper fresh cracked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Prepare the potatoes. Peel the potatoes, then boil in salted water. Drain the water, roughly chop the still-warm potatoes, and transfer them to a large bowl.6 russet potatoes
- Mix the salad. Add the eggs, ham, onions, pickles, olives, and peppers to the bowl. Stir to combine, further breaking down some of the potato pieces.3 smoked eggs, 6 ounces diced ham, ½ cup red onion, ½ cup dill pickles, 5 green onions, ¼ cup black olives, ¼ cup green olives, 2 Tablespoons jalapeño
- Make the dressing. In a separate bowl, combine all of the dressing ingredients. Pour the dressing over the potato mixture and stir again to combine. The potatoes will break down even more, making the potato salad a mixture of creamy mashed potatoes and bite-sized potato chunks.1 ¼ cup mayonnaise, 1 Tablespoon whole grain mustard, 1 teaspoon Kosher salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Cool and serve. Store covered in the refrigerator until ready to serve. If your potato salad is a little thick, feel free to stir in more mayonnaise before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
