Whole Hog Potato Salad Recipe: A Southern Barbecue Classic

Potato salad is one of those side dishes that shows up at almost every gathering—family picnics, Sunday barbecues, church potlucks, and holiday spreads. Creamy, tangy, and comforting, it’s the perfect companion to smoky meats and grilled vegetables. But if you really want to take potato salad to the next level, there’s one trick that Southern pitmasters have known for years: add pork.

That’s how we arrive at Whole Hog Potato Salad—a dish that’s as indulgent as it sounds. Combining tender potatoes, creamy dressing, smoky barbecue flavors, and bits of juicy pulled pork (or hog if you’ve just had a pig roast), this recipe transforms potato salad from a side dish into the star of the table.

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Why “Whole Hog”?

The term “whole hog” comes from Southern barbecue traditions where entire pigs are slow-cooked over wood until the meat is fall-apart tender. While this recipe doesn’t require you to roast a whole pig (unless you’re already hosting a big cookout!), it borrows from that tradition by incorporating smoky pork shoulder or pulled pork into the salad.

The result? A dish that’s rich, flavorful, and hearty enough to stand on its own—or sit proudly next to ribs, brisket, or fried chicken.

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Ingredients

Here’s what you’ll need to make a generous batch:

• 3 pounds potatoes (Yukon Golds or red potatoes work best)

• 2 cups pulled pork (leftover smoked pork shoulder, or any slow-cooked shredded pork)

• ½ cup mayonnaise

• ½ cup sour cream

• 2 tbsp yellow mustard

• 2 tbsp apple cider vinegar

• 2 tbsp pickle relish (sweet or dill, depending on your preference)

• 3 hard-boiled eggs (chopped)

• ½ small red onion (finely diced)

• 2 celery stalks (finely chopped for crunch)

• ½ cup chopped green onions

• 1 tsp smoked paprika

• Salt and black pepper (to taste)

Optional garnishes: chopped fresh parsley, a sprinkle of paprika, or extra pulled pork on top.

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Step-by-Step Instructions

1. Cook the Potatoes

Scrub the potatoes and cut them into bite-sized chunks. Boil in salted water until just tender, about 12–15 minutes. Drain well and let them cool slightly.

2. Prepare the Dressing

In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, relish, smoked paprika, salt, and black pepper until smooth and creamy.

3. Add the Pork and Veggies

Fold in the pulled pork, celery, onion, and chopped eggs. Stir gently to coat everything in the dressing.

4. Mix in the Potatoes

Add the warm (not hot) potatoes to the bowl and fold carefully, ensuring the potatoes don’t fall apart but are evenly coated. Taste and adjust seasoning.

5. Chill and Serve

Cover and refrigerate for at least 2 hours (overnight is even better). Garnish with green onions, parsley, or more paprika before serving.

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Tips for Success

• Use smoky pork: If you can, use pork that’s been smoked over hickory or applewood. The flavor deepens the salad.

• Don’t overcook potatoes: You want them tender but not mushy—firm enough to hold their shape.

• Make ahead: This salad gets better as it chills, making it ideal for cookouts.

• Balance the flavors: A splash of vinegar or a pinch of sugar can balance richness if needed.

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Variations

1. Whole Hog & Bacon: Add crispy bacon crumbles along with pulled pork.

2. Spicy Kick: Mix in diced jalapeños or a spoonful of hot sauce.

3. Barbecue Twist: Replace part of the mayonnaise with barbecue sauce for a smoky, sweet flavor.

4. Lighter Version: Use Greek yogurt instead of sour cream.

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Perfect Pairings

Whole Hog Potato Salad pairs beautifully with:

• Smoked ribs or brisket

• Grilled chicken

• Cornbread and collard greens

• A cold beer or sweet iced tea

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Final Thoughts

This Whole Hog Potato Salad is more than just a side—it’s a celebration of Southern flavors, smoky barbecue traditions, and comfort food at its best. Whether you’re serving it at a backyard pig roast, a summer picnic, or as a make-ahead dish for the holidays, it’s guaranteed to win hearts (and appetites).