Goldee's Creamy Texas-Style Potato Salad
Goldee's Creamy Texas-Style Potato Salad
Ingredients
For the Potato Salad
- 2 pounds Yukon Gold potatoes, whole, unpeeled
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup dill pickles, diced
- 1/4 cup scallions, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Dressing
- 3 large egg yolks
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon warm paprika
- 1/2 cup mayonnaise
Instructions
- 1
Place the whole, unpeeled Yukon Gold potatoes into a large pot. Cover with cold water by at least 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min
- 2
Once tender, carefully drain the potatoes and let them cool slightly on a baking sheet for about 10-15 minutes. They should be cool enough to handle but still warm.
⏱️ 15 min
- 3
While the potatoes are cooling, prepare the creamy dressing. In a blender, combine the egg yolks, apple cider vinegar, Dijon mustard, granulated sugar, and warm paprika. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Transfer the dressing to a medium bowl and stir in the mayonnaise until well combined.
⏱️ 10 min
- 4
In a large mixing bowl, roughly mash the slightly cooled potatoes with a fork or potato masher, leaving some larger chunks for texture. Do not over-mash; the goal is a rustic texture.
⏱️ 5 min
- 5
Add the diced celery, diced red onion, diced dill pickles, chopped scallions, and chopped fresh parsley to the bowl with the mashed potatoes. Gently fold to combine.
⏱️ 5 min
- 6
Pour the prepared creamy dressing over the potato and vegetable mixture. Using a spatula, gently fold and mix until all ingredients are thoroughly combined and coated in the dressing. Season with salt and black pepper to taste.
⏱️ 5 min
- 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. This can also be made a day ahead.
⏱️ 60 min
- 8
Serve chilled, scoop-style, as a rich, creamy, and flavorful side dish for any barbecue or gathering.
Kitchen Tools
Nutrition Facts (per serving)
Goldee's Creamy Texas-Style Potato Salad
Ingredients
For the Potato Salad
- 2 pounds Yukon Gold potatoes, whole, unpeeled
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup dill pickles, diced
- 1/4 cup scallions, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Creamy Dressing
- 3 large egg yolks
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon warm paprika
- 1/2 cup mayonnaise
Instructions
- 1
Place the whole, unpeeled Yukon Gold potatoes into a large pot. Cover with cold water by at least 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes depending on their size.
⏱️ 20 min - 2
Once tender, carefully drain the potatoes and let them cool slightly on a baking sheet for about 10-15 minutes. They should be cool enough to handle but still warm.
⏱️ 15 min - 3
While the potatoes are cooling, prepare the creamy dressing. In a blender, combine the egg yolks, apple cider vinegar, Dijon mustard, granulated sugar, and warm paprika. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Transfer the dressing to a medium bowl and stir in the mayonnaise until well combined.
⏱️ 10 min - 4
In a large mixing bowl, roughly mash the slightly cooled potatoes with a fork or potato masher, leaving some larger chunks for texture. Do not over-mash; the goal is a rustic texture.
⏱️ 5 min - 5
Add the diced celery, diced red onion, diced dill pickles, chopped scallions, and chopped fresh parsley to the bowl with the mashed potatoes. Gently fold to combine.
⏱️ 5 min - 6
Pour the prepared creamy dressing over the potato and vegetable mixture. Using a spatula, gently fold and mix until all ingredients are thoroughly combined and coated in the dressing. Season with salt and black pepper to taste.
⏱️ 5 min - 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. This can also be made a day ahead.
⏱️ 60 min - 8
Serve chilled, scoop-style, as a rich, creamy, and flavorful side dish for any barbecue or gathering.