Central Texas Mustard & Dill Potato Salad
Chapter 3 — The Sides
In a genuine Central Texas meat market, the sides serve one master: the brisket. This potato salad isn't meant to steal the spotlight. It is engineered to cut straight through the rich, rendered fat of a long-smoked beef shoulder with unapologetic acidity. Drawing on the region's German roots, it relies on sharp yellow mustard, dill pickle brine, and fresh herbs to reset the palate, demanding nothing more than patience and a cold resting period to pull its flavors together.
Before you start
Rinse the red onion.
Rinsing the minced red onion under cold water for 10 seconds in a fine mesh strainer removes its harsh, sulfurous bite while retaining the necessary crunch.
Ingredients
- Russet or Yukon gold potatoes3 lb
- kosher salt1 tbsp
- apple cider vinegar1 tbsp
- mayonnaise1 cup
- yellow mustard1/3 cup
- sour cream1/4 cup
- dill pickle juice2 tbsp
- coarse black pepper1 tbsp
- kosher salt1/2 tsp
- cayenne pepper1/4 tsp
- hard-boiled eggs4 large
- celery1 cup
- red onion1/2 cup
- dill pickles3/4 cup
- fresh dill3 tbsp
- fresh chives2 tbsp
Method
- 01
Boil the potatoes in salted water.
Place the cubed potatoes in a large pot, cover with two inches of cold water, and add the tablespoon of kosher salt. Bring to a rolling boil, then reduce the heat to a vigorous simmer for 10 to 12 minutes until just fork-tender.
- 02
Drain and season the warm potatoes.
Drain thoroughly, then spread the hot potatoes in a single layer on a rimmed baking sheet. Sprinkle the apple cider vinegar over them immediately so the warm starches absorb the acid, then let them cool completely to room temperature.
- 03
Whisk the dressing.
In a large mixing bowl, combine the mayonnaise, yellow mustard, sour cream, dill pickle juice, black pepper, cayenne, and the remaining half teaspoon of kosher salt. Whisk vigorously until smooth.
- 04
Fold the salad together.
Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, fresh dill, and chives to the dressing. Gently fold the mixture with a rubber spatula until fully coated, allowing a few potato edges to naturally break down and thicken the sauce without turning it into a puree.
- 05
Chill thoroughly before serving.
Cover tightly with plastic wrap and refrigerate for at least 2 hours. Overnight is vastly preferred to let the starches firm up and the sharp flavors meld before serving alongside your perfectly rested brisket.
Notes
The smoked potato variation.
If your pit is already running, smoke whole, oiled potatoes at 225°F for two hours beside your brisket before cubing them. It bridges the gap between the protein and the sides with a subtle campfire complexity.
The oven workaround.
Cooking indoors? Substitute a tablespoon of the mayonnaise with rendered bacon fat, or use a pinch of hickory-smoked sea salt in the dressing to mimic the historic Swabian-Texan flavor profile.
From Cook BBQ at Home.