I have been smoking quite a bit of meat lately and seem to be getting the hang of it. I have really been trying to make and find better side dishes. One thing I struggle with is a good potato salad recipe. The potato salad that I have found that I enjoy the most is from Blacks BBQ in Lockhart. I'm pretty sure it's mustard based and is fairly creamy. However, after pouring over recipes online I'm just not sure where to start. Any advice?
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Potato Salad Recipe
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Last: 3 yr ago by BurnetAggie99
I learned that the key to a great potato salad is the actual potato. Yukon Golds make all the difference and I boil mine in shrimp boil seasoning. The rest is up to you and how you like it. I add red onion, celery and chopped boiled egg with a mayo/yogurt blend. I season the mixture with more of the shrimp boil seasoning and softly fold into the potatoes and let it chill.
I don't have a base recipe. For me the biggest thing is season the hell out of them and don't overdo it with the onions. Using Dijon rather than yellow mustard also helps. If you rinse the onions after chopping it mellows them out.
4 0r 5 medium size red potatoes, a couple of chopped up boiled eggs, diced up celery, a bit of diced sweet onion, a TBS or so of sweet pickle relish. Steam the potatoes until fork tender and set aside to cool. When cool peel them and mash them by hand leaving some chunks and add to the other veggies and eggs, For the dressing in a separate bowl, 1 part Duke's mayo, 1 part Miracle whip, 2 parts Creme Fraiche or regular sour cream, a squirt of Dijon mustard or Creole mustard and add enough bread and butter pickle juice to give it a pourable consistency. Add a couple tsp of celery seed and some chopped fresh dill, season with garlic salt and pepper to taste, mix well and pour over the potato mixture and mix it well ......it's good at room temp or out of the fridge. I know some folk don't like "sweet" potato salad or miracle whip but give it a try anyway
I'd love to reverse engineer the Buc-ee's Baked Potato salad.
I get the best results when I return the hot boiled potatoes to the pot (boiled with lots of salt), sprinkle vinegar while still piping hot then add the grated onion (not much). The mayo and mustard should be added in as soon as the potatoes are not so hot that they melt the mayo. I use a wooden spoon to half chunk and partially mash. It gives me a really nice texture I cannot achieve by pre chilling the cooked potatoes.
I also really like to add grated carrot, diced cucumber and Japanese mustard along with rice vinegar for a riff off the traditional.
I also really like to add grated carrot, diced cucumber and Japanese mustard along with rice vinegar for a riff off the traditional.
I can't remember where I swiped this recipe but it was great with some BBQ. The only change was swapping out the caraway seeds for some minced garlic and just used a good Dijon mustard.
Bavarian Potato Salad Kartoffelsalat:
2 pounds Yukon Gold potatoes
6-8 slices bacon, diced
1/2 cup finely chopped sweet yellow onion
1 cup beef stock
6 Tablespoons Rice Wine vinegar
1 Teaspoon mustard, Bavarian Handlmaier Sweet German mustard
2 Tablespoons vegetable oil
1 Teaspoon sugar
1/4 Teaspoon whole Caraway seeds
1 Teaspoon salt, or more to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped parsley
Boil the potatoes in large pot until fork tender. Cook the bacon in a skillet over medium heat till crispy. Take out the bacon and set it aside. Leave the bacon fat in the pan. Add the sweet yellow onion to the pan and saut until translucent. Add beef broth and bring to a simmer. Turn down the heat & add the rest of your ingredients - Rice Wine vinegar, Handlmaier Sweet German mustard, oil, sugar, caraway seeds, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Cut the potatoes into 1/4" cubes remove the skin and put them in a large bowl. Pour the hot dressing over the potatoes. Mix the potatoes gently. Then fold in the bacon pieces that were set aside. Let the potato salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Bavarian Potato Salad Kartoffelsalat:
2 pounds Yukon Gold potatoes
6-8 slices bacon, diced
1/2 cup finely chopped sweet yellow onion
1 cup beef stock
6 Tablespoons Rice Wine vinegar
1 Teaspoon mustard, Bavarian Handlmaier Sweet German mustard
2 Tablespoons vegetable oil
1 Teaspoon sugar
1/4 Teaspoon whole Caraway seeds
1 Teaspoon salt, or more to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped parsley
Boil the potatoes in large pot until fork tender. Cook the bacon in a skillet over medium heat till crispy. Take out the bacon and set it aside. Leave the bacon fat in the pan. Add the sweet yellow onion to the pan and saut until translucent. Add beef broth and bring to a simmer. Turn down the heat & add the rest of your ingredients - Rice Wine vinegar, Handlmaier Sweet German mustard, oil, sugar, caraway seeds, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Cut the potatoes into 1/4" cubes remove the skin and put them in a large bowl. Pour the hot dressing over the potatoes. Mix the potatoes gently. Then fold in the bacon pieces that were set aside. Let the potato salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
This has become my go to recipe for potato salad
https://www.texasmonthly.com/recipe/texas-style-potato-salad-recipe/
https://www.texasmonthly.com/recipe/texas-style-potato-salad-recipe/
That's my German Grandfather recipe I've posted before.
NColoradoAG said:
This has become my go to recipe for potato salad
https://www.texasmonthly.com/recipe/texas-style-potato-salad-recipe/
Same here. Good stuff and simple.
Go to Layne's tell them you want a bucket of their potato salad.
TW1993 said:
I can't remember where I swiped this recipe but it was great with some BBQ. The only change was swapping out the caraway seeds for some minced garlic and just used a good Dijon mustard.
Bavarian Potato Salad Kartoffelsalat:
2 pounds Yukon Gold potatoes
6-8 slices bacon, diced
1/2 cup finely chopped sweet yellow onion
1 cup beef stock
6 Tablespoons Rice Wine vinegar
1 Teaspoon mustard, Bavarian Handlmaier Sweet German mustard
2 Tablespoons vegetable oil
1 Teaspoon sugar
1/4 Teaspoon whole Caraway seeds
1 Teaspoon salt, or more to taste
1/4 Teaspoon black pepper
2 Tablespoons chopped parsley
Boil the potatoes in large pot until fork tender. Cook the bacon in a skillet over medium heat till crispy. Take out the bacon and set it aside. Leave the bacon fat in the pan. Add the sweet yellow onion to the pan and saut until translucent. Add beef broth and bring to a simmer. Turn down the heat & add the rest of your ingredients - Rice Wine vinegar, Handlmaier Sweet German mustard, oil, sugar, caraway seeds, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Cut the potatoes into 1/4" cubes remove the skin and put them in a large bowl. Pour the hot dressing over the potatoes. Mix the potatoes gently. Then fold in the bacon pieces that were set aside. Let the potato salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
I know where you swiped it from: https://texags.com/forums/67/topics/3327361/3
First comment at the top of the page
Wild West Pimp Style
My "go to" mustard potato salad. Simple and easy.
2 lbs red potatoes, cubed (1/2" to 3/4" cubes with skin on)
1/2 cup chopped onion (yellow or sweet)
2/3 cup mayo
4 hard boiled eggs, 1/4" dice
2 Tbs Bornier whole grain mustard
2 tsp yellow mustard
1/4 tsp pepper
salt to taste (if you cook the potatoes in salted water (see below) you may not need to add any add'l salt)
Boil the diced potatoes in 1" salted water (1 tsp salt per cup of water - place the potatoes in a pot so that the pot is about 1/2 full or a little more. Measure the amount of water added to cover the potatoes with at least a 1/2" to 1" over the top, then add 1 tsp of salt for every cup of water added to the pot.)
With the small dice it usually takes about 15 mins to cook. Should be able to pierce easily with a fork, but don't overcook. You want the cubes to stay most intact when you mix with the other ingredients. When done, take off the stove and rinse with cool water to stop them from cooking. Place the potatoes and the remaining ingredients in large bowl and mix with a large spatula. Sometimes I mix everything but the potatoes first in a smaller bowl and then add to the cooked potatoes and mix - to avoid over mixing the potatoes.
I prefer to serve it right away, while the potatoes are still warm. But it's also good the next day out of the refrigerator. Goes great with BBQ. You can try it with other types of potatoes as well. Received a lot of compliments on this one over the years.
2 lbs red potatoes, cubed (1/2" to 3/4" cubes with skin on)
1/2 cup chopped onion (yellow or sweet)
2/3 cup mayo
4 hard boiled eggs, 1/4" dice
2 Tbs Bornier whole grain mustard
2 tsp yellow mustard
1/4 tsp pepper
salt to taste (if you cook the potatoes in salted water (see below) you may not need to add any add'l salt)
Boil the diced potatoes in 1" salted water (1 tsp salt per cup of water - place the potatoes in a pot so that the pot is about 1/2 full or a little more. Measure the amount of water added to cover the potatoes with at least a 1/2" to 1" over the top, then add 1 tsp of salt for every cup of water added to the pot.)
With the small dice it usually takes about 15 mins to cook. Should be able to pierce easily with a fork, but don't overcook. You want the cubes to stay most intact when you mix with the other ingredients. When done, take off the stove and rinse with cool water to stop them from cooking. Place the potatoes and the remaining ingredients in large bowl and mix with a large spatula. Sometimes I mix everything but the potatoes first in a smaller bowl and then add to the cooked potatoes and mix - to avoid over mixing the potatoes.
I prefer to serve it right away, while the potatoes are still warm. But it's also good the next day out of the refrigerator. Goes great with BBQ. You can try it with other types of potatoes as well. Received a lot of compliments on this one over the years.
A wealthy American industrialist looking to open a silver mine in the mountains of Peru.
Thank you! Looks like a great recipe! Very much what I'm looking for.
Finding a consensus on what makes "good" potato salad is about like having a conversation on how to fix what's wrong with politics in America. Rather than post a recipe, I'll share a few things I like to do
- Mix Yukon gold and russets. You get better texture
- Add mayo and mustard while potatoes are hot. I think they absorb it better
- I like to add diced onion to the boil with about a minute left to take some of the bite out
- Don't add eggs if making it for a group. People who don't like eggs won't touch it. Those who do won't miss them. I prefer to grate my eggs if I do add them
- Miracle whip is ass, but if you happen to like it, don't use it in potato salad for a crowd. Same reason as eggs
- I like pimentos, but will omit for a group for the same reason as eggs & MW
- Ground celery seed adds celery flavor without the crunch if you don't like celery. Old bay works if you don't have ground celery seed. My preference is finely diced celery for a little crunch
- I like fresh dill and parsley in mine
- I'll add a little dill pickle brine to mine although I use sweet relish for the pickle relish
- Mix Yukon gold and russets. You get better texture
- Add mayo and mustard while potatoes are hot. I think they absorb it better
- I like to add diced onion to the boil with about a minute left to take some of the bite out
- Don't add eggs if making it for a group. People who don't like eggs won't touch it. Those who do won't miss them. I prefer to grate my eggs if I do add them
- Miracle whip is ass, but if you happen to like it, don't use it in potato salad for a crowd. Same reason as eggs
- I like pimentos, but will omit for a group for the same reason as eggs & MW
- Ground celery seed adds celery flavor without the crunch if you don't like celery. Old bay works if you don't have ground celery seed. My preference is finely diced celery for a little crunch
- I like fresh dill and parsley in mine
- I'll add a little dill pickle brine to mine although I use sweet relish for the pickle relish
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AG
I'll go further and add chopped green pimiento stuffed olives and chopped bacon to that texas monthly recipe. I'm a bit alone with liking that quirky taste.
If you can get past the color of it grill those onions. It changes the texture and brings out the sweetness and gets rid of the strong onion flavor that can happen on raw onions. Yes it isn't pretty but makes it oh so good.
Best PS I ever ate was at a huge family reunion that the whole community came to. They had like 8 huge pots of potatoes cooking. Little old lady was like 85 then and I was a kid. She cooked the potatoes in stock instead of water. Not sure it it was beef or chicken or mix. The added flavor was amazing. I've never been able to repeat it and tried a few times. Need to try again.
Also another family we grew up with made PS with 3 kinds of pickles. Bread and butter sweet and dill. Had a little sweet and sour to it. This one was mayonnaise based. Not saying do any of three but different things to try. The yogurt was interesting to me as I like creamy PS
Best PS I ever ate was at a huge family reunion that the whole community came to. They had like 8 huge pots of potatoes cooking. Little old lady was like 85 then and I was a kid. She cooked the potatoes in stock instead of water. Not sure it it was beef or chicken or mix. The added flavor was amazing. I've never been able to repeat it and tried a few times. Need to try again.
Also another family we grew up with made PS with 3 kinds of pickles. Bread and butter sweet and dill. Had a little sweet and sour to it. This one was mayonnaise based. Not saying do any of three but different things to try. The yogurt was interesting to me as I like creamy PS
What's the biggest batch of potato salad yall have ever made? Me and a buddy cooked for a funeral wake for about 300 folks ....100 lbs of potato salad, 20 briskets and about 40 lbs of beans. We made the tater salad the day before, put it in 5 gallon HD orange buckets with lids and the owner of the Spring Branch store let us put it one of his walkin coolers to keep until the next day
Most I've ever made is for our Easter family reunion. Typically around 60 to 70 people at the reunion every year. I do the German Potato Salad, Pinto Beans & all the BBQ(Briskets, Chickens, Cornish Hens, Sausage, Bologna)
Just curious, you two peel 100 lbs of potatoes or did you have help?Rattler12 said:
What's the biggest batch of potato salad yall have ever made? Me and a buddy cooked for a funeral wake for about 300 folks ....100 lbs of potato salad, 20 briskets and about 40 lbs of beans. We made the tater salad the day before, put it in 5 gallon HD orange buckets with lids and the owner of the Spring Branch store let us put it one of his walkin coolers to keep until the next day
Wild West Pimp Style
There was only 75 lbs or so of potatoes. The rest was pickle relish, celery, eggs, onion and dressing. But yeah we peeled every one of them.Buzzy said:Just curious, you two peel 100 lbs of potatoes or did you have help?Rattler12 said:
What's the biggest batch of potato salad yall have ever made? Me and a buddy cooked for a funeral wake for about 300 folks ....100 lbs of potato salad, 20 briskets and about 40 lbs of beans. We made the tater salad the day before, put it in 5 gallon HD orange buckets with lids and the owner of the Spring Branch store let us put it one of his walkin coolers to keep until the next day
Electronic Potato Peeler work well. You can get a 85 Watt one off Amazon about $85. Works on other stuff well that needs to be peeled.
Luckily this buddy of ours that we did it for only died once.....BurnetAggie99 said:
Electronic Potato Peeler work well. You can get a 85 Watt one off Amazon about $85. Works on other stuff well that needs to be peeled.
Nice
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