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Elevate Your Cookout with Mayo Mojo Potato Salad

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A fork lifts a potato covered in spicy mayo

Rethink ordinary potato salad thanks to a blast of mayo mojo!

Here’s another really easy potato salad that’s delicious warm or chilled, taking ordinary potato salad and making it extraordinary for your next BBQ and grilling cookout. The secret to this amazing side dish recipe is Mayo Mojo, a spice mix you can make in quantity and leave on the shelf until you need it. Special thanks to Capt. Jeff Meyer, a pilot for NetJets Aviation, who makes a spice mix for potato salad for inspiring this recipe.

Mayo Mojo Potato Salad Recipe


A fork lifts a potato covered in spicy mayo
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.95 from 17 votes
Take boring potato salad and make it extraordinary for your next cookout with this recipe for mayo mojo potato salad. This really easy potato salad recipe is just as delicious when served warm as when it is chilled.

Course:
Dinner
,
Lunch
,
Salad
,
Side Dish
,
Vegetable
Cuisine:
American

Makes:

Servings: 4

Takes:

Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Optional mix-ins. Bacon, celery, onion, green onion, chives, hard boiled eggs, and sun-dried tomatoes. I especially like it with sun-drieds.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Make the Mayo Mojo about two hours in advance of serving so the spices can soften and the oils can extract the flavor. This is important.
  • Cut the potatoes into bite size chunks.
  • Cook. Bring 1 quart of water to a boil. Add 2 generous pinches of salt and then the potatoes. Boil about 15 minutes or until a fork pierces the potato easily. Drain and cool the potatoes for at least 20 minutes. Mix them in with the mayo mix.
  • Serve. Serve the potato salad immediately or refrigerate for up to 3 days.

Nutrition per Serving

Calories: 343kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 460mg | Potassium: 960mg | Fiber: 5g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 2mg

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Published On: 8/17/2014 Last Modified: 9/10/2021

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  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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