The Secret To Texas' Best BBQ Side: Goldee's Creamy Potato Salad Recipe Revealed

The Goldee's potato salad recipe is one of the most coveted side dishes in the world of Texas barbecue, representing a perfect, tangy counterpoint to the rich, smoky flavors of brisket and ribs. As of December 25, 2025, the secret to this creamy, slightly sweet, and vinegary side is no longer locked away. The recipe’s success lies in its use of specific ingredients—namely Yukon Gold potatoes and a unique, scratch-made dressing that elevates it far beyond the standard picnic fare. This definitive guide will break down the components and provide the steps to recreate the iconic side from the Fort Worth, Texas, joint that was crowned the best in the state. Goldee's Barbecue, located in Fort Worth, Texas, is not just famous for its brisket, which earned it the coveted No. 1 spot on *Texas Monthly's* list of the state's best BBQ joints; its sides, particularly the potato salad, are equally legendary. The pitmasters—a team of five best friends—engineered a side that is both classic in its creaminess and revolutionary in its tang, making it an essential part of the Goldee's experience.

The Pitmasters and the Rise of Goldee's BBQ

The story of Goldee's is one of friendship, dedication, and a shared passion for Texas-style barbecue. The restaurant quickly rose to prominence after its opening in early 2020, a testament to the founders' mastery of the craft.

• Founders/Co-Owners: Jalen Heard, Jonny White, Lane Milne, Nupohn Inthanousay, and Dylan Taylor.
• Background: The core trio—Heard, White, and Milne—are childhood friends who honed their skills working at some of the most respected barbecue establishments in Austin, Texas, before returning to North Texas.
• Location: 4647 Dick Spikerman Rd, Fort Worth, Texas.
• Accolades:
  • Ranked No. 1 in *Texas Monthly's* "Top 50 BBQ Joints in Texas" list.
  • Jalen Heard, Jonny White, and Lane Milne were named to *Food & Wine's* list of Best New Chefs in America.
• Concept: Goldee's focuses on traditional, Central Texas-style smoked meats—brisket, ribs, turkey, and sausage—complemented by a small, perfectly executed menu of classic sides, with the potato salad being a perennial favorite.

The founders' philosophy is simple: master the basics and execute them flawlessly. This is evident in their potato salad, which uses high-quality, fresh ingredients to achieve a complex flavor profile that cuts through the richness of their smoked meats. This perfect balance is what makes their side dishes as talked about as their brisket.

The Anatomy of Goldee's Creamy Potato Salad

The key to recreating the Goldee's experience at home lies in understanding the specific components that give their potato salad its unique texture and bold flavor. It’s a delicate balance of creamy, tangy, and crunchy elements.

1. The Perfect Potato Base: Yukon Gold

The choice of potato is non-negotiable for achieving the signature texture. Goldee's specifically calls for Yukon Gold potatoes.

• Why Yukon Gold? These potatoes are naturally buttery and have a lower starch content than Russets. They hold their shape better after boiling, preventing the salad from turning into a mushy paste, while still offering a creamy mouthfeel.
• Preparation: The potatoes are boiled unpeeled and then peeled while still warm. This technique helps to retain their flavor and structure.

2. The Tangy, Scratch-Made Dressing

This is the true game-changer that separates Goldee's potato salad from your average store-bought version. The dressing is a mayonnaise-based emulsion but is significantly brightened with a strong presence of vinegar and mustard.

• The Acid: Apple cider vinegar is the primary source of tang, providing a fruity, sharp contrast to the creamy mayonnaise.
• The Sweetness: A touch of granulated sugar balances the vinegar and mustard, ensuring the dressing is not overly sour.
• The Emulsifier: A whole large egg is blended with the vinegar and sugar, creating a rich, homemade mayonnaise-like base that contributes to the salad's incredible creaminess.
• The Spice: Yellow mustard and a generous pinch of paprika add color and a familiar, classic potato salad flavor, while black pepper provides a subtle heat.

3. The Crucial Flavor Entities

The final texture and flavor come from the crunchy additions. These ingredients are finely diced to ensure they are present in every bite without overpowering the creamy potatoes.

• Dill Pickles: Not sweet pickles. The tangy dill pickles are essential for a salty, vinegary crunch that reinforces the dressing’s acidic profile.
• Celery: Provides a subtle, fresh, and necessary crunch.
• Scallions and Onion: Finely diced scallions (green onions) and a small amount of yellow onion add a sharp, allium bite that is classic in great barbecue sides.
• Fresh Parsley: A pop of color and herbaceous freshness is added with finely chopped fresh parsley.

The Step-by-Step Goldee's Creamy Potato Salad Recipe

This recipe is adapted from the version published by *Food & Wine* and is designed to yield a side dish that serves approximately 10–12 people, perfect for your next barbecue or cookout.

Ingredients

For the Dressing:

• 1 large egg
• 6 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons yellow mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1 cup neutral oil (like canola or grapeseed)

For the Salad:

• 3 pounds unpeeled Yukon Gold potatoes (about 12 medium)
• 1 tablespoon plus 1 generous pinch kosher salt, divided
• 1 cup finely chopped scallions (green and white parts)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely diced tangy dill pickles

Instructions

Step 1: Make the Dressing

The key to the Goldee's flavor is the homemade, vinegar-forward dressing.

1. Place the egg, apple cider vinegar, sugar, yellow mustard, black pepper, 1/2 teaspoon salt, and paprika in a blender or food processor. Blend until the mixture is smooth and emulsified.
2. With the blender running on low speed, slowly drizzle in the 1 cup of neutral oil until a thick, creamy mayonnaise-like dressing forms. This should take about 30–60 seconds. Set aside.

Step 2: Cook and Prep the Potatoes

Properly cooked potatoes are vital for the final texture.

1. Place the unpeeled Yukon Gold potatoes in a large pot and cover with water. Add 1 tablespoon of kosher salt.
2. Bring to a boil and cook until the potatoes are tender but still firm—a fork should slide in easily, but the potato should not crumble (about 20–25 minutes).
3. Drain the potatoes and let them cool just enough to handle, but while still warm. Peel the potatoes and cut them into 1-inch cubes.

Step 3: Assemble the Salad

The final assembly and chilling are crucial for flavor integration.

1. Place the warm, cubed potatoes in a large bowl.
2. In a separate small bowl, gently combine the scallions, celery, yellow onion, parsley, and dill pickles.
3. Pour the reserved dressing over the warm potatoes and fold gently with a spatula to coat, being careful not to mash the cubes.
4. Stir in the mixed vegetables and the remaining generous pinch of salt. Season with additional black pepper or salt to taste.
5. Cover the bowl and chill the potato salad in the refrigerator for a minimum of 4 hours, or preferably overnight. This chilling time allows the flavors to fully meld and the potatoes to absorb the tangy dressing.

Mastering the Texas BBQ Side Dish

This creamy, tangy potato salad is the ideal companion for any smoked meat, especially the famously marbled brisket from Goldee's. The high-acid dressing cuts through the fat of the barbecue, refreshing the palate with every bite. To truly embrace the spirit of Goldee's, serve this side alongside smoked pork ribs, pulled pork, or a slice of Texas toast. The use of fresh, high-quality ingredients and the homemade dressing are the secrets to achieving this world-class side dish, making your next backyard cookout feel like a trip to the No. 1 BBQ joint in Texas.

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