Goldee's BBQ Creamy Potato Salad

Goldee's regularly appears in Texas Monthly's list of the best Texas BBQ, and to achieve such recognition, it's not enough to have excellent meat; you also need great sides. This potato salad is both creamy and spicy. I believe it would pair wonderfully with the Banana pudding recipe I shared, and together, they'd truly enhance your cookout.

Annotated Cooking Notes: Keep the skin on the potatoes as it adds to the texture.

Dressing

1 large egg

6 tablespoons apple cider vinegar

2 tablespoons granulated sugar

1 tablespoon yellow mustard

1 teaspoon black pepper

1 teaspoon kosher salt, plus more to taste

1 teaspoon paprika

1/2 cup cooking oil (such as canola)

2 1/2 pounds peeled Yukon Gold potatoes (about 12 medium potatoes)

1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste

1/2 cup thinly sliced scallions (light and dark green parts only)

1/2 cup finely chopped celery

3/4 cup finely chopped red onion

1/2 cup chopped fresh parsley

1/4 cup finely chopped dill pickle

Make the dressing: Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With the processor running, slowly pour oil through the food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.

Make the salad: Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.

Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.

You can cook the potatoes and make the dressing up to 1 day ahead. Store the potato salad in an airtight container in the fridge for up to 3 days.