Texas Potato Salad

This Texas potato salad contains the delicious combination of mayonnaise and mustard but also includes pickled jalapenos. A mildly spicy, creamy Texas-style side dish for any cookout.

Texas Potato Salad

Texas Potato Salad

This Texas Style Potato Salad is the perfect barbecue side dish. It's cool and refreshing with a hint of heat to make it interesting. For your next Texas cookout, make our best Texas potato salad.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Potato Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 365kcal
Author: Sabrina Baksh

Ingredients

  • 8-10 medium Yukon Gold potatoes peeled, cut into ¾ “ pieces
  • 2 medium stalks celery washed and diced
  • 2 green onions minced
  • 2 tablespoons cilantro, chopped (for garnish)
  • 3 large hard-boiled eggs roughly chopped
  • 2 teaspoons Salt for boiling the potatoes

For dressing:

  • 1 cup real mayonnaise
  • 1/2 cup Dijon mustard
  • 2 tablespoons finely chopped pickled jalapenos, plus 1 tablespoon pickled jalapeno juice (use more for a spicier potato salad)
  • 1 tablespoon distilled vinegar
  • 1 teaspoon salt (use more if needed)
  • 1 teaspoon white sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional

Instructions

  • Bring 8 cups of water to boil in a large pot. When water begins to boil, add 2 teaspoons of salt and stir through to dissolve.
  • Add peeled and cut potatoes to the pot. Boil over medium heat for 15-18 minutes. Potatoes are considered done when easily pierced by a sharp knife. They should be tender and firm, but not mushy. Drain potatoes, and set aside.

For the dressing:

  • Combine mayonnaise, Dijon mustard, salt, white sugar, black pepper, cayenne pepper (optional), diced jalapenos plus pickling juice, vinegar, and garlic powder to bowl.
  • Mix together well and taste. Adjust to your liking.
  • Add drained potatoes to the salad dressing, along with chopped green onion, celery and chopped eggs. Gently fold to combine.
    Scoop into a serving dish and top with chopped cilantro.
    Cover with plastic wrap and place potato salad into the refrigerator for 2 hours before serving.
    Store leftover potato salad in an air tight container in the refrigerator for 3 days.

Nutrition

Calories: 365kcal | Carbohydrates: 32g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 722mg | Potassium: 785mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg
Texas Potato Salad

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