Texas Potato Salad

RecipeBoy.com (shared from The Complete Cook's Country TV Show Cookbook)

Texans take their potato salad up a notch with plenty of mustard and spicy chopped jalapeños.

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Prep Time 40

Cook Time 17

Marinating and Chill Time: 1 15

Total Time 2 12

Course Salad

Cuisine American

Servings servings

Calories 245 kcal

Ingredients

PICKLED VEGETABLES:

½ cup red wine vinegar
1½ tablespoons granulated white sugar
1½ teaspoons salt
1 teaspoon yellow mustard seeds
½ small red onion, sliced thinly
2 medium jalapeño chiles (1 sliced into thin rings, and the other stemmed, seeded and minced)

SALAD:

3 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
8 cups water
1 tablespoon salt
6 tablespoons mayonnaise
6 tablespoons yellow mustard
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
2 large hard-boiled eggs, cut into ¼-inch pieces
1 rib celery, minced

Instructions

PICKLE THE VEGETABLES:

In a glass bowl, combine the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Microwave for 2 minutes. Whisk until the sugar and salt are dissolved. Add the onion and jalapeños and set aside to cool- 15 to 20 minutes. Strain the onion and jalapeños through a fine mesh sieve set over a bowl. Reserve the pickled vegetables and 2 tablespoons of the vinegar mixture separately. You can toss the rest of the vinegar mixture unless you have another use for it.

MAKE THE POTATO SALAD:

Meanwhile, in a large pot-combine the potatoes, water and salt; bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are just tender, 10 to 15 minutes. Drain the potatoes thoroughly, then transfer to a large bowl. Drizzle 2 tablespoons of the reserved vinegar mixture over the hot potatoes and toss gently. Refrigerate until cool, about 30 minutes (stirring halfway through).
In a small bowl, whisk together the mayonnaise, mustard, black pepper, and cayenne pepper until combined. Add the mayo mixture, pickled veggies, eggs and celery to the potatoes and stir gently to combine. Season with salt and pepper, to taste. Cover and refrigerate at least 30 minutes before serving. Can be made up to 2 days ahead of serving.

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Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 51mgSodium: 1544mgPotassium: 788mgFiber: 5gSugar: 4gVitamin A: 138IUVitamin C: 35mgCalcium: 49mgIron: 2mg

Keyword Potato Salad, Texas

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