Creamy Texas Potato Salad: The Ultimate BBQ Side Dish

In Texas, barbecue isn’t just a meal; it’s a religion. And while the brisket might be the preacher, the potato salad is undeniably the choir that brings the whole service together. There is a fierce debate in the South about potato salad: mustard-based or mayo-based? Today, we are putting that argument to rest with a recipe that bridges the gap. This Creamy Texas Potato Salad combines the tang of yellow mustard with a rich, homemade emulsion that mimics mayonnaise but tastes infinitely fresher.

If you have ever been disappointed by bland, mushy store-bought sides, this recipe is your redemption. By using unpeeled Yukon Gold potatoes and a unique warm-mashed technique, we create a texture that is simultaneously rustic and velvety. Whether you are hosting a summer cookout or looking for the perfect potluck contribution, this authentic Southern side dish delivers bold flavor in every bite. Get ready to elevate your potato salad game.

Ingredients List

The secret to this salad lies in the homemade dressing—it’s fresher and zestier than anything from a jar.

this now & bake later ❤️

Timing

Good potato salad requires a little patience for cooling, but the active work is straightforward.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Cooling/Chilling Time: 2 hours
• Total Time: 2 hours 40 minutes (mostly passive cooling)

Step-by-Step Instructions

Step 1: Blend the Dressing Emulsion

Place the egg, apple cider vinegar, sugar, yellow mustard, black pepper, 1/2 teaspoon kosher salt, and paprika into a blender or food processor. With the processor running on low speed, slowly pour the neutral oil through the food chute in a thin, steady stream. Continue to process until the mixture is thick, emulsified, and creamy (about 1 minute).

• Tip: The slow pour is crucial! Adding the oil too fast will break the emulsion, leaving you with a separated, oily mess rather than a creamy dressing. Taste and season with additional salt if needed. Refrigerate this liquid gold until you’re ready to use it.

Step 2: Boil the Potatoes

Place the 3 pounds of unpeeled Yukon Gold potatoes in a large stockpot and cover them with cold water by at least an inch. Bring to a boil over medium-high heat. Once boiling, add a generous pinch of salt. Reduce the heat to medium and maintain a simmer until the potatoes are tender when pierced with a fork (about 20 minutes).

• Tip: Starting with cold water ensures the potatoes cook evenly from the outside in. Dropping them into boiling water often leads to mushy exteriors and raw centers.

Step 3: Cool and Mash

Drain the potatoes in a colander and let them cool completely at room temperature, which takes about 1 hour. Once cool, transfer them to a large mixing bowl. Using a potato masher, coarsely mash the potatoes. You aren’t making mashed potatoes here—you want hearty chunks for texture.

Step 4: Assemble and Chill

To the bowl of mashed potatoes, stir in the sliced scallions, chopped celery, red onion, parsley, dill pickle, and the remaining 1 tablespoon of salt. Pour the reserved homemade dressing over the top and fold everything together until well combined. Taste again and adjust salt if necessary. Cover the bowl and chill in the refrigerator for at least 1 hour to let the flavors meld and the salad to set.

Nutritional Information

This is a rich, comforting side dish. Here is an estimated breakdown per serving (based on 8 servings):

• Calories: ~380 kcal
• Fat: 28g (Saturated: 2g)
• Carbohydrates: 32g (Fiber: 4g, Sugar: 4g)
• Protein: 4g
• Sodium: ~600mg
• Cholesterol: 25mg

Note: Yukon Gold potatoes are naturally buttery, reducing the need for excessive dairy fats.

Healthier Alternatives

If you love the flavor but want to lighten the load, try these modifications:

• Lighten the Oil: Swap half of the oil in the dressing for plain Greek yogurt. This adds protein and tang while cutting calories significantly.
• Boost Fiber: Leave the skins on the potatoes (as the recipe calls for!) to maximize fiber and potassium intake.
• Low Carb Option: Replace half the potatoes with steamed cauliflower florets. The texture blends surprisingly well with the chunky smash technique.
• Sugar Swap: Use honey or agave nectar instead of granulated sugar for a slightly lower glycemic index.

Serving Suggestions

This Creamy Texas Potato Salad is versatile enough to steal the show at any meal.

• Classic BBQ: Serve alongside smoked brisket, ribs, or pulled pork. The acidity of the pickles cuts through the rich, fatty meat perfectly.
• Picnic Spread: Pair with fried chicken and coleslaw for the ultimate Southern trifecta.
• Grill Night: Excellent with simple grilled sausages or burgers.
• Garnish: Top with a dusting of extra paprika and a few reserved celery leaves for a professional presentation.

Common Mistakes to Avoid

Potato salad seems simple, but texture is everything. Watch out for these pitfalls:

• Overcooking the Potatoes: If they fall apart in the water, you’ll end up with a soupy salad. Solution: Check them early. They should offer zero resistance to a fork but still hold their shape.
• Dressing Hot Potatoes: Pouring this mayonnaise-style dressing onto hot potatoes can cause the emulsion to separate and become oily. Solution: Be patient and let the potatoes cool completely before mixing.
• Bland Flavor: Potatoes soak up a lot of salt. Solution: Season the boiling water, season the dressing, and season the final mix. Taste at every stage.

Storing Tips

This salad actually tastes better the next day, making it a meal-prep champion.

• Refrigerator: Store in an airtight container in the fridge for up to 3-4 days.
• Do Not Freeze: The emulsion and the texture of the potatoes do not hold up well to freezing. This dish is best enjoyed fresh or refrigerated.
• Safety: Because it contains homemade mayo (raw egg), ensure it doesn’t sit out in the sun for more than 2 hours during picnics. Keep it on ice if possible.

Conclusion

This Creamy Texas Potato Salad breaks the mold of boring, white, deli-counter salads. It’s savory, tangy, and packed with the crunch of fresh vegetables. By making your own dressing and embracing the rustic texture of smashed Yukon Golds, you elevate a humble side dish into something memorable.

Try it out at your next gathering and let us know in the comments how it was received! Did the homemade dressing make a difference? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more authentic, data-driven recipes delivered straight to your inbox.

FAQs

Q1. Can I use Russet potatoes instead?

While you can, Russets are starchier and tend to fall apart more easily, leading to a mushier salad. Yukon Golds are waxy enough to hold their shape but creamy enough to mash beautifully. Red potatoes are a good second choice.

Q2. Is raw egg safe in the dressing?

Using pasteurized eggs significantly reduces the risk of salmonella. If you are immunocompromised or pregnant, you can substitute the raw egg and oil method with 1 cup of high-quality store-bought mayonnaise, though the flavor will be slightly different.

Q3. Can I make this spicy?

Absolutely! Texas cuisine loves heat. Add a diced jalapeño (seeds removed for less heat) to the veggie mix, or stir in a teaspoon of cayenne pepper to the dressing for a kick.

Q4. Why vinegar and mustard?

The acidity from the apple cider vinegar and the tang from the yellow mustard help cut through the richness of the potatoes and oil, creating a balanced flavor profile that isn’t heavy or cloying.

Creamy Texas Potato Salad: The Ultimate BBQ Side Dish

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This Creamy Texas Potato Salad blends tangy yellow mustard with a rich homemade dressing for the perfect Southern-style BBQ side. Made with Yukon Gold potatoes, fresh herbs, and crunchy vegetables, it delivers bold, authentic flavor in every bite—ideal for cookouts, potlucks, and family gatherings.

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Ingredients

Homemade Dressing

• 1 large egg

• 6 tbsp apple cider vinegar

• 2 tbsp granulated sugar

• 2 tbsp yellow mustard

• 1/2 tsp black pepper

• 1/2 tsp kosher salt

• 1/4 tsp paprika

• 1 cup neutral oil (canola or vegetable)

Salad Base

• 3 lbs Yukon Gold potatoes, unpeeled

• 1 tbsp kosher salt + extra pinch (for boiling)

• 4 scallions, thinly sliced

• 3 celery stalks, finely chopped

• 3/4 cup red onion, finely chopped

• 1/2 cup fresh parsley, chopped

• 1/4 cup dill pickles, finely chopped

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Instructions

1. Make the Dressing
   Add egg, vinegar, sugar, mustard, pepper, salt, and paprika to a blender. Blend on low while slowly streaming in oil until thick and creamy. Chill until ready to use.

2. Cook the Potatoes
   Place potatoes in a large pot, cover with cold water, and bring to a boil. Salt generously and simmer for about 20 minutes, until fork-tender. Drain and cool completely.

3. Mash the Potatoes
   Once cooled, place potatoes in a large bowl and mash coarsely, leaving chunks for texture.

4. Assemble the Salad
   Add scallions, celery, red onion, parsley, pickles, and remaining salt. Pour dressing over potatoes and fold gently until combined.

5. Chill & Serve
   Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

1. Best made a few hours ahead for deeper flavor
2. Keeps well refrigerated for up to 3 days
3. Do not overmix or the salad may become gummy

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Boiled, Mixed
• Cuisine: Southern, American

Nutrition

• Serving Size: 1 cup
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 2 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 25 mg