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
Servings: 6 people
- 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
- 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
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.
Image and recipe development by: Sabrina Baksh