Texas Potato Salad
Texas potato salad features a tangy yellow mustard dressing coating tender potatoes with lots of pickled jalapenos for a kick of heat.
Servings 8 servings
Calories 269kcal
Ingredients
- 3 lbs yellow potatoes, peeled and cut into 1/2 in cubes
- 2 tablespoons kosher salt
- 3 hard-boiled eggs, finely diced
- 1/4 cup pickled jalapeno peppers, finely chopped
- 1/2 cup finely-diced dill pickles
- 1 small red onion, finely diced
- 1 cup celery, finely diced
- 2 tablespoons minced fresh chives
- 1/2 cup mayonnaise
- 2 tablespoons granulated sugar
- 1/4 cup yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Additional pickled jalapenos and chives for garnish
Instructions
- Place potatoes in a medium pot and cover with water. Dissolve salt on top. Bring potatoes to a boil over high heat, then reduce heat to medium-low and allow to simmer 6-8 minutes until potatoes are tender when pierced with a fork.
- Drain potatoes and rinse in cold water until cooled. Drain well and place in a large bowl. Top potatoes with eggs, pickled jalapenos, dill pickles, red onion, celery, and chives.
- In a small bowl, whisk mayonnaise, sugar, mustard, and vinegar until smooth.
- Pour dressing over potatoes and toss until evenly coated in dressing. Season salad with salt and pepper to taste and refrigerate until ready to serve. Garnish with additional pickled jalapenos and chives. Enjoy!
Notes
Storing Instructions
Store potato salad in refrigerator up to 6 days.
Nutrition
Serving: 4 oz potato salad | Calories: 269kcal | Carbohydrates: 34g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 2080mg | Potassium: 817mg | Fiber: 5g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 36mg | Calcium: 49mg | Iron: 2mg