Creamy Texas Potato Salad

This potato salad recipe comes from 2024 Food & Wine Best New Chef Lane Milne of Goldee’s BBQ in Forth Worth, Texas. It’s thick and creamy with a crisp and refreshing texture from the celery and red onions, as well as the perfect amount of tang from cider vinegar, yellow mustard, and chopped dill pickles. For those that want a creamy potato salad that’s almost reminiscent of mashed potatoes, this one hits all the notes. Make it even more fun by serving with a thumb-press scooper, just like you’re back in a cafeteria line. 

Is it ok to use a raw egg in the dressing?

Like a homemade mayonnaise or aioli, this recipe calls for a raw egg in the dressing to create a creamy, emulsified dressing. To be safe, you can opt for a pasteurized raw egg, which has been heated to a high enough temperature to kill any harmful bacteria. 

Notes from the Food & Wine Test Kitchen

If you’re having trouble mashing the skin of the potatoes, take the larger pieces of skin and chop with a knife. 

Make ahead

You can cook the potatoes and make the dressing up to one day ahead. Store the potato salad in an airtight container in the fridge for up to three days.