The Texas BBQ Forum

I am looking to upgrade my potato salad - looking for the BEST potato salad in Texas - anyone have a contender they are willing to share?

I really like Two Brothers Potato Salad. It has mustard powder which gives it that extra bite. Google there potato salad recipe and you will find it. Hope this helps.

The trouble is there are many styles of potato salad:

German-Style Potato Salad
Mayo-Based Potato Salad
Vinaigrette-Based Potato Salad
Dairy-Based Potato Salad
Southern Mustard Style

I love hot German potato salad served as a side to brisket. Fried chicken gets Southern style. Cooks Country has a delightful Texas potato salad recipe, but is a bit busy:

Texas Potato Salad
A mustardy potato salad that packs heat? Sounds like something we should have thought of a long time ago.

Serves 8

Ingredients

1/2 cup red wine vinegar
1 1/2 tablespoons sugar
Salt and pepper
1 teaspoon yellow mustard seeds
1/2 small red onion, sliced thin
2 jalapeño chiles (1 sliced into thin rings; 1 stemmed, seeded, and minced)
3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
6 tablespoons mayonnaise
6 tablespoons yellow mustard
1/4 teaspoon cayenne pepper
2 large hard-cooked eggs, cut into 1/4-inch pieces
1 celery rib, minced

Instructions

1. Combine vinegar, sugar, 1½ teaspoons salt, and mustard seeds in bowl and microwave until steaming, about 2 minutes. Whisk until sugar and salt are dissolved. Add onion and jalapeños and set aside until cool, 15 to 20 minutes. Strain onion and jalapeños through fine-mesh strainer set over bowl. Reserve pickled vegetables and vinegar mixture separately.

2. Meanwhile, combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes.

3. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons reserved vinegar mixture over hot potatoes and toss gently until evenly coated. (Reserve remaining vinegar mixture for another use.) Refrigerate until cool, about 30 minutes, stirring once halfway through chilling.

4. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to potatoes and stir gently to combine. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 30 minutes. Serve. (Salad can be refrigerated for up to 2 days.)

Good Point - - - so many varieties to choose from - - I like mustard and mayo in mine and the Wiffy just wants mayo and some end up like mashed taters- - - Gator, if you get one you're happy with, be sure and post it up with a "taste testimony", OK

Will dueax. I've been making a German Style, served warm with jalapeno peppers in it for quite a while & Im getting tired of it.

Was thinking maybe a mustard, served cold style, but any *really* good recipe would be appreciated...

Here ya go! If you like the an extra little kick, you will love this recipe.

Two Bros. BBQ Market Potato Salad

1 1/2 pounds red potatoes
2 tablespoons kosher salt
1 1/2 cup mayonnaise
1/8 cup Dijon mustard
2 tablespoons Coleman’s Mustard Powder
1 cup diced celery
1 cup diced red onion
Kosher salt, to taste
Freshly cracked black pepper, to taste

In large stockpot, cover potatoes with cold water, season the water with 2 tablespoons of kosher salt and bring to a simmer. Be careful not to boil.

Once at a simmer, cook potatoes until soft. Cook until a knife can skewer all the way through the potato. It is essential not to overcook the potato.

Once done, remove from water immediately and allow to cool at room temperature.

Once the potatoes are cool, using your hands, break potatoes into bite size pieces in a large mixing bowl.

Add the mayonnaise first. Toss the potatoes into the mayonnaise and mix well. Once mayonnaise is well incorporated, add the Dijon mustard and Coleman’s mustard powder. Mix thoroughly. Once mustard is added and mixed in, fold in the onion and celery. Adjust seasoning as needed with kosher salt and fresh cracked pepper.

The potato salad is ready to serve. It can be served immediately, or chilled and held for up to three days.

From Jason Dady and Two Bros. BBQ Market


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Blu's Full Load Tater Salad

3 lb russet taters peeled diced to 1" and boiled until tender drained and cooled

Blu«s Homemade Ranch Dressing

1 cup mayo
1/2 cup sour cream
1/4-1/3 cup Buttermilk
1 garlic clove about the size of the first joint of your thumb (pressed)
1 Tabelspoon parsley flakes
1 1/2 teaspoons course black pepper( fresh cracked)
2 tbl fresh grated parmesan cheese
1 tsp sugar
1/2 tsp onion powder

add all ingredients except for the buttermilk and blend well with and whisk add butter milk to get the desired thickness( make it a little thin the taters will suck up some moisture)

1 cup chopped celery
2/3 cup grated cheese( colby jack or cheddar)
4 slices bacon cooked crisp and crumbled

Mix it all together and chill for 3 hrs to blend the flavors

Here's my recipe. I like it a little tangy. Last time I made it I added a teaspoon of SB Gun Powder and really liked it!

Potato Salad

Makes about 6 cups (or 12 servings)
3 pounds of russet potatoes (peeled & cut into ½” or smaller cubes)
1 cup mayonnaise (I like Duke's)
½ cup yellow mustard
¾ cup finely chopped dill pickles
1 tablespoon pickle juice
1 tablespoon black pepper
1 teaspoon celery salt
2 tablespoons Parmesan cheese

Cook the potatoes in a pot of boiling water until tender. Drain. Transfer to a bowl and let cool. In a large bowl (large enough to hold all the potatoes) stir together the rest of the ingredients. Add drained potatoes and stir to mix. Refrigerate immediately.

Get a big tub of Walmart pre-made and dose it up with:
extra garlic and onions and celery and some jalapenos(at least-ghost peppers if ya want)
several kajoogs of hotsauce (i usually use crystal)
grind or 10 of black pepper
fold-don't stir
viola!

Why reinvent the wheel-most everybody's tater salad tastes the same anyway.

Thanks folks - looks like a got a few good-uns to try out.

My wife makes a mayo/mustard/dill pickle version that tastes great when I dose my share with chipotle sauce..

we do a mayo/mustard/sweet pickle relish/celery version, with traditional onion-garlic-salt n pepper seasoning..(Yukon gold taters)

Thanks men, this will give me plenty to work with.

2 heads lettuce
4 boiled potatoes
4 hard-cooked eggs
1 tablespoon chopped dill or anise seed
2 tablespoons oil
2 tablespoons chopped scalions
4 teaspoons vinegar
1 1/2 cups mayonnaise
5 olives
1 tablespoon parsley, chopped

METHOD
Rinse and dry lettuce. Save hearts and tear remaining leaves into pieces. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayonnaise. Place salad on a round platter and cover with remaining mayonnaise. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrigarator until ready to serve.

I can't stand potato salad but I LOVE the Baker's Ribs potato salad. It's mayo based with dill. That's all I know about it.