If you’ve ever found yourself driving through Texas, chasing the scent of hickory wood and slow-smoked meats, you probably know the legend of Underwood’s BBQ.
I still remember my first time pulling up to their Brownwood location on a blazing hot July afternoon years ago. I ordered a massive plate of brisket and sausage, expecting the meat to be the star of the show. But what actually blew my mind was the little paper boat of potato salad sitting next to it.
It wasn’t your standard, chunky, mayo-heavy picnic salad. It was vibrant yellow, completely mashed, and packed a sweet-mustardy punch that I honestly couldn’t stop thinking about for years. I knew I had to figure out how to make it at home.
After tweaking, tasting, and talking to fellow Texas BBQ fanatics, I finally nailed it. This copycat Underwood’s Potato Salad captures that exact creamy, tangy, nostalgic flavor. Let’s get mashing!
Why You’ll Be Obsessed With This Recipe
If you are tired of the same old chunky potato salads, this recipe is about to rock your world. Here is why it works so well:
- The Texture is Unreal: By mashing the potatoes with butter and milk, you get a velvety, melt-in-your-mouth base that feels like the ultimate comfort food.
- Bold Flavor Profile: The heavy hand of yellow mustard combined with sweet pickles cuts right through the richness of smoked meats, making it the perfect BBQ sidekick.
- It Gets Better With Time: This is a make-ahead dream. Letting it sit in the fridge overnight allows the potatoes to soak up all that tangy goodness.
How to Make Underwood’s Potato Salad
You won’t believe how simple this is. Start by grabbing your Russet potatoes. You really want to use Russets here because their starchy texture breaks down perfectly into that fluffy, fluffy mash we are looking for.
Peel them, cube them, and drop them into a pot of heavily salted water. Don’t skip the salt! Boiling them in salted water seasons the potatoes from the inside out. Let them boil for about 15 to 20 minutes. You want them very fork-tender so they mash without any stubborn lumps.
Once drained, return them to the warm pot. Add a splash of milk and a knob of butter, then mash away until smooth. Let this mixture cool completely to room temperature. If you add your mayo and mustard while the potatoes are still hot, the dressing will split and get oily.
While the potatoes cool, finely dice your purple onion and sweet pickles. Mix them into your cooled mash along with a hefty dose of yellow mustard, a little mayo, salt, and pepper.
Stir until it turns that iconic, beautiful golden yellow. Now, the hardest part: cover it and put it in the fridge overnight. Trust me, the wait pays off.
Make-Ahead & Storage Options
Need to prep for a big weekend cookout? I’ve got your back.
You can easily boil and mash the potatoes a day early. Just store the cooled, unseasoned mash in the fridge. The next day, fold in your chopped veggies, mustard, and mayo, then let it chill for at least two hours before serving.
Got leftovers? You are in luck. Store any extra potato salad in an airtight container in the fridge. It stays incredibly tasty for up to 4 days, and honestly, day-two and day-three potato salad is even better.
Can you freeze it? Big nope. The mashed potatoes change texture and the mayonnaise tends to separate when thawed. It gets weird and watery, so just enjoy it fresh!
Trusty Tools For This Recipe
You don’t need a fancy kitchen to pull this off, just a few reliable basics. Here is exactly what I use in my kitchen (these links use my Amazon tag feedmyselfamz-20):
- A Large Pot: You need room for the potatoes to roll around. I use the Cuisinart 6-Quart Stainless Steel Stockpot because it heats evenly and cleans up in a snap.
- A Sturdy Colander: The OXO Good Grips 5-Quart Stainless Steel Colander is my absolute favorite for quickly draining hot water safely.
- Potato Masher: Key for that smooth texture! I swear by the OXO Good Grips Smooth Potato Masher. It doesn’t hurt your hand when you press down hard.
- A Solid Cutting Board: My John Boos Maple Wood Cutting Board is a splurge, but it provides a massive, stable surface for chopping veggies.
- A Sharp Chef’s Knife: To get those onions super fine, I grab my Victorinox 8-Inch Fibrox Pro Chef’s Knife. Best budget knife ever made.
FAQs & Quick Variations
Can I use a different kind of potato?
Russets are definitely the classic choice for a true mashed texture. Yukon Golds will work and give you a slightly creamier, buttery vibe. Just avoid waxy potatoes like red potatoes, as they get gummy when mashed.
What kind of mustard works best?
Stick to the cheap, basic yellow mustard! French’s or store brand is perfect. Save your fancy Dijon or whole grain mustards for a French vinaigrette. The bright yellow stuff gives this recipe its authentic diner flavor.
Can I lighten it up?
Absolutely. Swap half (or all) of the mayonnaise for plain Greek yogurt. You still get a creamy texture but with a tangy, lighter finish.
How can I customize it?
Make it your own! Swap the sweet pickles for dill pickles if you prefer a sharper, savory bite. Sometimes I’ll toss in a spoonful of pickle juice for extra zing, or a dash of smoked paprika to lean into the BBQ theme.
Recipe: Copycat Underwood’s Potato Salad
Description: A creamy, mashed potato salad with a mustardy kick and sweet pickle flair, inspired by the legendary Texas BBQ joint, Underwood’s.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 8 hours (Overnight)
Total Time: 8 hours 35 minutes
Servings: 6 people
Ingredients
- 2 lbs Russet potatoes (about 4-5 medium), peeled and cubed
- 2 tbsp unsalted butter
- 1/4 cup whole milk
- 1/3 cup purple onion, finely chopped
- 1/4 cup sweet pickles, finely chopped
- 5 tbsp plain yellow mustard
- 2 tbsp mayonnaise
- 1 tsp salt (plus more for boiling the potatoes)
- 1/2 tsp black pepper
Instructions
- Boil the Potatoes: Place your cubed Russet potatoes into a large pot. Cover them entirely with cold water and add a generous pinch of salt. Bring the pot to a boil over high heat, then lower it to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are completely soft and fork-tender.
- Mash and Cool: Drain the potatoes well in a colander, then return them to the warm pot. Add the butter and milk. Mash vigorously with a potato masher until perfectly smooth and creamy. Let the mashed potatoes cool completely to room temperature.
- Mix the Flavors: Once cooled, transfer the potatoes to a large mixing bowl. Add the finely chopped purple onion, sweet pickles, yellow mustard, mayonnaise, salt, and black pepper. Stir gently until everything is evenly combined and a bright, beautiful yellow color develops.
- Chill Out: Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator overnight. This chilling time is the secret step that allows the flavors to melt into each other.
- Serve: Give the chilled potato salad a quick stir before serving. If it thickened up a bit too much in the fridge, simply stir in a splash of milk to loosen it up. Serve slightly chilled alongside your favorite BBQ!
Nutritional Information (Per Serving):
Calories: 240 | Protein: 4g | Fat: 10g | Carbohydrates: 34g | Sodium: 620mg