Texas Potato Salad

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

Texas Potato Salad

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: Potato Salad
Servings: 6 people
Author: Derrick Riches

Ingredients

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

For dressing:

  • 1 cup real mayonnaise
  • 1/2 cup Dijon mustard
  • 1 1/2 teaspoons coarse salt use more if needed
  • 1 teaspoon white sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons jalapeno pickling juice
  • 1 tablespoon vinegar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

For quick pickle:

  • 1/4 cup white vinegar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon coarse salt
  • 2 jalapenos seeded and finely chopped

Instructions

To prepare pickle:

  • In a glass bowl or airtight container combine vinegar with chopped jalapenos, salt, and mustard seed. Cover and place in the refrigerator for 2-3 hours.
  • Bring 8 cups of water to boil in a large pot. When water begins to boil, quickly add 1 teaspoon 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 fork. They should be tender, but firm and not mushy.
  • Drain potatoes and add them to an ice bath containing cold water and about 1 cup of ice. Let potatoes sit for 10-15 minutes. This helps to stop the cooking process and cools off the potatoes.

For the dressing:

  • Combine mayonnaise, Dijon mustard, salt, white sugar, black pepper, cayenne pepper (optional), vinegar, pickling juice, chili powder, and garlic powder to bowl.
  • Mix together well and taste for salt content. Add more if necessary.
  • Add drained potatoes to the salad dressing, along with chopped green onion, pickled jalapenos celery and sliced 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 2-3 hours before serving.

Notes

Image and recipe development by: Sabrina Baksh

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