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

Texas Potato Salad

Derrick Riches
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6 people

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
Keyword Potato Salad

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