Years ago, on a blistering July road trip through Central Texas, my family pulled into a packed roadside BBQ joint just as the lunch rush hit. We ordered a massive tray of sliced brisket, jalapeño sausage, and what I assumed would be your standard, chunky picnic potato salad.
Instead, I was handed a styrofoam cup of something entirely different. It was smooth. It was aggressively mustardy. And honestly? It completely stole the show from the brisket.
That unforgettable side dish was the famous Underwood’s potato salad. If you grew up anywhere near Brownwood or Lubbock, you already know exactly what I’m talking about.
I’ve spent the last few years chatting with Texas BBQ loyalists, tweaking ingredient ratios, and eating an embarrassing amount of potatoes to recreate that exact flavor at home. Finally, I nailed it. Let’s dive into making this cozy, down-home classic together!
Why This Texas Mashed Potato Salad Hits Different
Most potato salads lean heavily on mayonnaise and keep the potatoes in firm, distinct chunks. This recipe throws those rules right out the window.
This Underwood’s copycat is all about that creamy, mashed goodness paired with a bold, unapologetic mustard twist. The potatoes get whipped into a velvety texture that practically melts in your mouth.
Meanwhile, the bright yellow mustard and sweet pickles bring a tangy-sweet punch that is pure Texas BBQ magic. It’s comfort food at its absolute finest. I love how the acidity cuts right through the richness of smoked meats, but it honestly stands alone as a perfectly satisfying bite straight from the fridge.
How to Make It (Step-by-Step)
You are going to be shocked by how easy this is to pull together. The hardest part is simply having the patience to let it chill in the fridge!
1. Boil and Mash
Start by boiling your peeled Russet potatoes in well-salted water. You want them completely fork-tender, which usually takes about 15-20 minutes. Don’t rush this step! You want them soft enough to mash completely smooth.
Drain the water, then mash the hot potatoes with a splash of milk and a knob of butter until they’re ultra-creamy. Think Thanksgiving mashed potatoes, but destined for even greater things.
2. Cool and Chop
Let the mashed potatoes cool down to room temperature. This is essential! If you add the mayo and mustard while the potatoes are piping hot, the dressing will separate and get greasy.
While you wait, chop your purple onion and sweet pickles as finely as you possibly can. You want tiny, flavorful bursts in every bite, not massive chunks of raw onion.
3. Mix and Chill
Fold the onions and pickles into the cooled mash. Add a generous dollop of yellow mustard, a touch of mayo, and your salt and pepper. Stir it all together until it transforms into a creamy, golden dream.
Now, cover it up and let it chill in the fridge overnight. That resting time is the secret to making it taste exactly like Underwood’s.
Prepping Ahead of Time
Hosting a barbecue and want to get ahead on your side dishes? I’ve got your back.
You can absolutely peel, cube, and boil the potatoes a day early. Once they’re tender, drain and mash them with the milk and butter. Let that mixture cool completely, then stash it in an airtight container in the fridge.
The next day, just chop your veggies, mix in the wet ingredients, and give it a good stir. Pop it back in the fridge for at least a couple of hours before your guests arrive. You’ll be amazed at how effortless hosting feels when the heavy lifting is already done.
My Best Tips for the Perfect Mash
I’ve whipped up this Underwood’s Potato Salad dozens of times. Here are the non-negotiable tricks I use to make it shine:
- Use Russet potatoes: Because of their high starch content, they mash up fluffy and soak up the tangy dressing like little sponges. Yukon Golds are okay in a pinch, but Russets are the real deal for this specific texture.
- Salt the water: Do not skip this! Boiling the potatoes in salty water gets the flavor deep into the center of the spud, rather than just coating the outside later.
- Go heavy on the mustard: That bright, tangy kick is the Underwood’s signature. I start with 5 tablespoons, but don’t be afraid to add a little more if you love it punchy.
- Patience pays off: One time, I got impatient and served it right after mixing. Big mistake. The flavors were totally flat. Give it an overnight chill, and it will reward you.
If the salad seems a bit too thick after resting in the fridge, don’t panic. Just stir in a tiny splash of milk or an extra spoonful of mayo to loosen it right back up.
Leftovers and Storage
Got leftovers? Consider yourself lucky. This salad keeps like an absolute dream.
Scoop any extras into an airtight container and tuck it in the fridge. It will stay fresh and tasty for up to 4 days. Because the flavors keep mingling, I honestly think it tastes even better on day two!
I don’t recommend freezing this one. The mashed texture and the mayonnaise can separate and get a bit weird when thawed out. It’s so good fresh, you’ll probably eat it all before freezing even crosses your mind anyway.
Gear I Use For This Recipe
You don’t need a fancy kitchen to nail this recipe, just a few reliable tools. Here is what I grab every time I make it (Amazon links use my tag feedmyselfamz-20):
- A Large Pot: You need enough room to boil those spuds without crowding. I use the Cuisinart 6-Quart Stainless Steel Stockpot. It heats evenly and cleans up in seconds.
- A Sturdy Colander: For draining fast. The OXO Good Grips 5-Quart Stainless Colander is my favorite because the grippy handles save my hands from the steam.
- A Potato Masher: The absolute key for that smooth texture. I swear by the OXO Good Grips Smooth Potato Masher.
- A Solid Cutting Board: The John Boos Maple Wood Cutting Board is a splurge, but I use it daily for chopping those onions and pickles.
- A Sharp Knife: The Victorinox 8-Inch Fibrox Pro Chef’s Knife makes quick work of veggies and won’t break the bank.
Frequently Asked Questions
Can I use a different potato type?
Russets are the gold standard here for mashing, but Yukon Golds will give you a slightly waxier, creamier vibe if that’s all you have. Strictly avoid red potatoes, as they become gummy when mashed.
What kind of mustard works best?
Plain, cheap yellow mustard (like French’s) is the authentic Underwood’s way. Dijon or whole grain mustards are far too fancy for this recipe and will change the flavor profile completely.
Is it really supposed to be mashed?
100%! That smooth, creamy texture is exactly what sets this Texas-style side apart from your standard chunky picnic potato salad.
Can I skip the pickles?
You can, but I highly recommend keeping them! The sweetness of the pickles perfectly balances the sharp, acidic bite of the yellow mustard.
Switch Things Up (Variations)
Want to make this recipe your own? Go for it!
If you prefer a sharper tang, swap the sweet pickles out for finely diced dill pickles. My cousin makes it this way and swears by it. If you don’t have a purple onion, a standard yellow or white onion works perfectly fine—just make sure to chop it very small.
For a slightly lighter take, you can cut the mayonnaise in half and replace it with a dollop of plain Greek yogurt. You still get that creamy mouthfeel but with a little less richness. Feeling wild? Toss in a pinch of smoked paprika for a BBQ twist, or add a spoonful of the leftover pickle juice for extra zing.
Underwood’s Potato Salad Recipe
A creamy, mashed potato salad with a mustardy kick and sweet pickle flair, inspired by the Texas BBQ legend. Perfect as a hearty side dish!
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling Time: 8 hours (Overnight)
Total Time: 8 hours 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American, Southern-Inspired, Texan
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 kosher salt (plus more for boiling water)
- 1/2 tsp black pepper
Instructions
- Boil the potatoes: Peel your Russet potatoes and cut them into 1-inch bite-sized cubes. Toss them into a large pot, cover with cold water, and add a heavy pinch of salt. Bring to a boil over high heat, then lower to a simmer. Cook for 15-20 minutes until they’re soft enough to easily pierce with a fork.
- Mash them up: Drain the potatoes in a colander and immediately return them to the warm pot. Add the butter and milk. Mash with a potato masher until smooth and creamy. Let the mashed potatoes cool down completely to room temperature.
- Chop the mix-ins: While the potatoes cool, finely chop your purple onion and sweet pickles.
- Bring it together: In a large mixing bowl, combine the cooled mashed potatoes, chopped onion, pickles, yellow mustard, mayo, salt, and pepper. Stir gently until everything is evenly blended and it takes on a beautiful yellow hue.
- Chill out: Cover the bowl tightly with a lid or plastic wrap and place it in the fridge overnight. This allows the flavors to meld perfectly.
- Serve: Before serving, give the salad a quick stir and taste for seasoning. If it has thickened up too much in the fridge, stir in a tiny splash of milk or mayo to loosen it. Serve at room temperature or slightly chilled. Enjoy!
Nutritional Information (Per Serving):
Calories: 240 | Protein: 4g | Fat: 10g | Carbohydrates: 34g | Sodium: 620mg