Whole Hog Potato Salad Recipe

This Whole Hog Potato Salad Recipe brings that bold Southern flavor straight to your table. It’s inspired by the famous Whole Hog Café—one of those barbecue spots folks in Arkansas swear by.

Whole Hog is known for cooking the whole pig, slow and smoky, and their sides have to be just as good as the meat.

Their potato salad? Creamy, savory, and full of rich flavor—no bland bites here.

This classic BBQ potato salad version stays true to that style. It’s got tender potatoes, chopped boiled eggs, mayo, mustard, sweet relish, and a touch of seasoning that brings it all together.

It’s the kind of potato salad that stands strong next to ribs or pulled pork, but honestly, it’s good enough to eat on its own.

If you’ve been craving that Southern-style BBQ side, this one hits the spot.

Difference Between Regular BBQ Potato Salad with This Salad

Most regular BBQ potato salads are fine—soft potatoes, some mayo, maybe a little mustard, and if you’re lucky, a boiled egg. It’s the kind you see at picnics and cookouts, and it gets the job done.

But this Whole Hog Potato Salad? It’s on a whole other level.

This one’s got roots in Southern BBQ, where the food’s bold and made to match the smoky flavor of whole hog pork. The potatoes are cooked in salty water so they start off seasoned, then we fold in mayo, mustard, chopped eggs, sweet relish, and a little onion.

But what really sets it off are the seasonings—Lawry’s, Nature’s, a dusting of paprika, chives on top, and a pinch of Cajun spice if you want that kick.

Whole Hog Potato Salad Ingredients

• 3 lbs russet potatoes, peeled and cubed
• 6 large eggs
• Kosher salt, for salting the boiling water
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 3 tablespoons sweet pickle relish
• ½ cup yellow onion, finely chopped
• 1 teaspoon Lawry’s Seasoned Salt
• 1 teaspoon Nature’s Seasoning (or a good all-purpose blend)
• 2 tablespoons fresh chives, chopped (for topping)
• ½ teaspoon smoked paprika, for garnish
• A pinch of Cajun seasoning, optional

How To Make Whole Hog Potato Salad

Step 1: Prep and Boil

Peel your potatoes and cut them into even-sized cubes. Bring a large pot of water to a boil and salt it generously—don’t skip this part. Drop the potatoes and the whole eggs into the boiling water at the same time.

Step 2: Check and Cool

Once the potatoes are fork-tender (but not falling apart), scoop out the eggs and place them into cold water. Drain the potatoes and set them aside to cool a bit.

Step 3: Peel and Chop the Eggs

While the potatoes are resting, peel the eggs. It’s easier while they’re still slightly warm. Then chop them up.

Step 4: Mix the Base

In a large mixing bowl, add your slightly cooled potatoes and chopped eggs. Make sure your bowl is big—you’ll want room to mix without mashing.

Step 5: Add the Creamy Mix

Stir in the mayonnaise, yellow mustard, sweet relish, and chopped onion. Sprinkle in Lawry’s seasoned salt and Nature’s Seasoning.

Use a big spoon or spatula to fold it all together gently.

Step 6: Garnish

Scoop the salad into your serving bowl or container. Sprinkle the top with fresh chopped chives, smoked paprika, and a little Cajun seasoning if you like that little kick.

Notes & Adoptions

• Cube the potatoes evenly – this helps them cook evenly and hold their shape.
• Salt your boiling water well – this is your only chance to season the potatoes deep inside.
• Use just enough mayo and mustard – don’t overdo it, or it can get too heavy.
• Chill it if needed – it’s great warm, but chilling blends the flavors even better.
• Try peeling eggs warm – much easier and faster.

Creative Twists & Extras

• Add crumbled bacon – for a smoky, salty bite.
• Use red potatoes – if you like skins on and a firmer texture.
• Mix in celery or green pepper – for crunch and color.
• Swap mustard types – like Dijon for more tang.
• Add hot sauce or chopped pickled jalapeños – if you love it spicy.
• Try a touch of vinegar – just a splash, for brightness.

This recipe is flexible, so make it your own based on what you’ve got or how you like it!

Dishes to Serve with Whole Hog Potato Salad

Smoked or Pulled Pork – This salad was made to go with smoky pork. Pulled pork sandwiches or chopped pork off the smoker are a perfect match.

BBQ Chicken – Grilled or oven-baked BBQ chicken with a sticky glaze pairs great. The creamy salad helps balance out the smoky-sweet flavors.

Grilled Ribs – Whether you go for baby backs or spare ribs, that rich BBQ flavor works like a charm with the cold, creamy salad on the side.

Hot Dogs or Brats – Perfect for cookouts. Set out a tray of dogs or bratwursts with this salad and watch it disappear.

Collard Greens or Green Beans – If you want a hot veggie side, try collard greens or Southern-style green beans simmered with a little bacon or ham.

How To Store Leftover

If you’ve got leftovers, no problem at all. Just scoop the potato salad into an airtight container, smooth out the top, and cover it. Store in the fridge for up to 3–4 days.

If it thickens too much, just stir in a small spoon of mayo before serving again to bring it back to creamy.

Don’t leave it out on the counter for more than 2 hours—just get it back in the fridge when you can.