Texas barbecue isn’t complete without the standard side dish duo, potato salad and coleslaw. While there are many variations on these traditional recipes, Katrina Jazayeri drew inspiration from her favorite childhood barbecue joint, Ruby’s BBQ in Austin.
|½||cup Dijon mustard|
|¼||cup champagne vinegar|
|Salt and pepper, to taste|
|¼||cup vegetable oil|
|3||stalks celery, coarsely chopped|
|1||small red onion, halved and thinly sliced|
|10||medium (2 pounds) red potatoes, cut into ½ inch pieces|
|Paprika (for sprinkling)|
1. In a large bowl that will hold all the potatoes, whisk together the mustard, vinegar, salt, and pepper. Whisk in the oil. Add celery and onion to the dressing and stir well.
2. In a large saucepan, combine the potatoes and enough water to cover them by 2 inches. Salt it and bring to a boil. Lower the heat, and simmer the potatoes for 10 minutes or until they are tender when tested with a skewer.
3. Drain the potatoes and add them to the dressing, tossing well. Cool to room temperature. Fold in the mayonnaise. Chill for at least 1 hour. Transfer to a serving bowl and sprinkle with paprika.
Adapted from Katrina Jazayeri