Underwoods Potato Salad
Hey there, foodie friends! Today, I’m super excited to share a recipe that’s got some serious nostalgic vibes—my spin on Underwoods Potato Salad! If you’ve ever eaten at Underwood’s BBQ joints in Texas (think Brownwood or Lubbock back in the day), you know this mashed-style potato salad was a standout sidekick to their smoky brisket. It’s creamy, mustardy, and packed with that cozy, down-home flavor we all crave. Let’s whip it up together with ingredients you can snag anywhere in the USA!
I’ve been digging into this one for a while—chatting with Texas BBQ lovers and tweaking it until it feels just like what I remember from those roadside stops. It’s not your chunky picnic potato salad—this one’s mashed smooth with a tangy kick that’ll make your taste buds sing. Perfect for pairing with grilled goodies or just scooping up solo. Ready to get started? Let’s mash it up!
Love the mashed potato salad vibe from Underwood’s? Get cozy with Southern Living’s Texas-Style Comfort Food Roundup—it’s packed with Lone Star classics that’ll make you feel right at home with this dish!
Why You’ll Love This Underwoods Potato Salad
This Underwood’s Potato Salad is all about that creamy, mashed goodness with a bold mustard twist. The potatoes get whipped into a velvety texture that melts in your mouth, while the yellow mustard and sweet pickles bring a tangy-sweet punch that’s pure Texas BBQ magic. It’s comfort food at its finest—simple, hearty, and full of flavor.
I love how it cuts through the richness of smoky meats or stands alone as a satisfying bite. It’s quick to pull together, and the way it soaks up that dressing overnight? Chef’s kiss! Whether you’re feeding a crowd or just treating yourself, this one’s a winner every time.
How to Make It
Let’s dive into making this Underwood’s Potato Salad—it’s so easy you’ll be shocked! Start by boiling your peeled Russet potatoes in salted water until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash smooth, so don’t be shy about letting them cook a little extra. Drain them, then mash them up with a splash of milk and a knob of butter until they’re creamy—think mashed potatoes, but destined for greatness.
While the potatoes cool a bit, chop your onion and sweet pickles nice and fine—those little bursts of flavor are key. Mix them into the mash along with a big dollop of yellow mustard, a touch of mayo, and some salt and pepper.
Stir it all together until it’s a creamy, golden dream, then let it chill in the fridge overnight.
That rest time is what makes it taste like Underwood’s—trust me, it’s worth the wait!
Make Ahead Method
Want to get ahead on this Underwood’s Potato Salad? I’ve got you! Peel, cube, and boil the potatoes a day early—once they’re tender, drain them and mash them with the milk and butter. Let that cool completely, then stash it in an airtight container in the fridge. It’ll sit there happily until you’re ready to finish it up.
The next day, chop your onion and pickles, then mix them in with the mustard, mayo, and seasoning. Stir it all together, and pop it back in the fridge for at least a couple of hours—overnight is even better if you’ve got the time. It’s like giving the flavors a big ol’ Texas hug before serving. You’ll be amazed at how effortless it feels when the big day rolls around!
Pro Tips
I’ve mashed up this Underwood’s Potato Salad a bunch, and here are my tricks to make it shine:
- Use Russet potatoes—they mash up fluffy and soak up the dressing like champs. Yukon Golds work too, but Russets are the real deal here.
- Salt the water when boiling—it gets that flavor deep into the potatoes, so don’t skip it!
- Go heavy on the mustard—that’s the Underwood’s signature. I start with 5 tablespoons and tweak from there.
- Let it chill overnight—it’s not just for convenience; the taste gets so much better as it sits.
- If it’s too thick after chilling, stir in a tiny splash of milk or an extra spoonful of mayo to loosen it up.
One time, I got impatient and served it right away—big nope! The flavors were flat. Give it time, and it’ll reward you.
Storage Options
Got leftovers of this Underwood’s Potato Salad? You’re in luck—it keeps like a dream! Scoop it into an airtight container and tuck it in the fridge; it’ll stay tasty for up to 4 days. The flavors keep mingling, so it might even taste better on day two!
Freezing isn’t ideal—the mashed texture and mayo can get funky when thawed. But if you’re desperate, freeze it in a sealed container for up to a month. Thaw it in the fridge overnight and stir in fresh mayo to revive it. Honestly, though, it’s so good fresh you’ll probably eat it all before freezing’s an issue!
Tools For This Recipe
You don’t need a ton of gear to nail this Underwood’s Potato Salad—just a few trusty kitchen pals. Here’s what I grab, with Amazon links using your tag feedmyselfamz-20:
- A large pot—Big enough to boil those spuds without crowding. I love the Cuisinart 6-Quart Stainless Steel Stockpot—it heats evenly and cleans up easy, perfect for this job and more.
- A colander—For draining those potatoes quick. The OXO Good Grips 5-Quart Stainless Steel Colander is my go-to—sturdy, grippy handles, and no spuds slip through.
- A potato masher—Key for that smooth texture. I swear by the OXO Good Grips Smooth Potato Masher—it’s comfy to hold and smashes like a dream.
- A cutting board—For chopping onion and pickles. The John Boos Maple Wood Cutting Board is a splurge, but it’s solid and lasts forever—I use it daily.
- A sharp knife—Makes quick work of those veggies. The Victorinox 8-Inch Fibrox Pro Chef’s Knife is sharp, affordable, and my kitchen BFF.
That’s the crew! These tools make it a breeze, and they’re all worth having around.
FAQs!
Can I use a different potato type?
Yep! Russets are classic for mashing, but Yukon Golds give a creamier vibe. Avoid waxy ones like red potatoes—they won’t mash right.
What mustard works best?
Plain yellow mustard—like French’s—is the Underwood’s way. Dijon’s too fancy here, but use what you love!
Is it supposed to be mashed?
Totally! That’s the Underwood’s style—smooth and creamy, not chunky. It’s what sets it apart.
Can I skip the pickles?
You can, but those sweet pickles balance the mustard’s bite. Try a tiny bit first—you might love it!
Variations and Substitutions
Want to tweak this Underwood’s Potato Salad? Go for it! Swap the sweet pickles for dill if you like a sharper tang—my cousin swears by it. No purple onion? A yellow one works fine, just chop it small. For a lighter take, cut the mayo and add a dollop of Greek yogurt—still creamy, less rich.
Feeling wild? Toss in some chopped celery for crunch or a pinch of smoked paprika for a BBQ twist. I once added a spoonful of pickle juice for extra zing, and it was a hit! Make it yours—it’s tough to mess this one up.
Wrapping Up This Underwood’s Potato Salad Bliss
There you have it, y’all—my Underwood’s Potato Salad that’s ready to steal the show at your next meal! It’s creamy, tangy, and brings that Texas BBQ nostalgia straight to your plate. Whether you’re pairing it with ribs or just digging in with a spoon, it’s a taste of comfort that’s hard to beat.
Give it a shot and let me know how it turns out—drop a comment below and spill the tea! Did it take you back to Underwood’s? How’d you make it your own? I’m all ears, friends!
Underwood’s Potato Salad
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 yellow mustard
- 2 tbsp mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Start by peeling your Russet potatoes and cutting them into bite-sized cubes—about an inch or so works great. Toss them into a large pot, cover with water, and add a good pinch of salt. Bring it to a boil over high heat, then lower to a simmer and cook for 15-20 minutes until they’re soft enough to mash easily.
- Drain the potatoes in a colander and return them to the pot. Add the butter and milk, then mash them up with a potato masher until they’re smooth and creamy—no lumps allowed! Let them cool down to room temp so the dressing doesn’t get watery later.
- While the potatoes cool, finely chop your purple onion and sweet pickles—small pieces mean flavor in every bite. Grab a big bowl and mix the mashed potatoes with the onion, pickles, yellow mustard, mayo, salt, and pepper. Stir it gently until everything’s blended and that mustardy yellow hue shines through.
- Cover the bowl with a lid or plastic wrap and pop it in the fridge overnight—that’s the secret to letting those flavors meld into Underwood’s perfection. Before serving, give it a quick stir and tweak the seasoning if you like. If it’s thickened up too much, a splash of milk or extra mayo will loosen it right up.
- Scoop it out and serve it at room temp or slightly chilled—pairs like a dream with BBQ or whatever you’re craving. Dig in and enjoy that Texas taste!
