Texas Potato Salad

Why You’ll Love This Recipe

• Bold Flavors: The combination of tangy mustard, creamy mayonnaise, and spicy pickled jalapeños creates a taste sensation that’s both rich and zesty.

• Perfect Texture: Creamy potatoes paired with crunchy celery and onions offer a delightful contrast in every bite.

• Make-Ahead Friendly: This salad tastes even better after chilling, allowing the flavors to meld together, making it ideal for preparing in advance.

• Versatile Side Dish: Complements a variety of main courses, especially grilled meats and barbecue dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes: Yukon Gold or German Butterball potatoes are preferred for their creamy texture and thin skins, eliminating the need for peeling.

• Red Onion: Adds a mild sweetness and crunch.

• Jalapeños: Provide a spicy kick; adjust the quantity to your heat preference.

• Hard-Boiled Eggs: Contribute richness and protein.

• Celery: Offers a refreshing crunch.

• Chives: For garnish and a subtle onion flavor.

• Mayonnaise: Forms the creamy base of the dressing.

• Yellow Mustard: Adds tanginess and a vibrant color.

• Red Wine Vinegar: Used for quick-pickling the onions and jalapeños, adding acidity.

• Sugar: Balances the acidity in the pickling process.

• Spices: Paprika, black pepper, salt, and a pinch of cayenne pepper for seasoning.

Directions

1. Prepare the Potatoes:

   • Scrub the potatoes clean and cut them into 1-inch cubes.

   • Place the cubed potatoes in a large pot, cover with cold water, and add salt.

   • Bring to a boil, then reduce heat and simmer until just fork-tender, about 8-15 minutes depending on the potato variety. Avoid overcooking to prevent mushiness.

   • Drain the potatoes and transfer them to a large mixing bowl. While still warm, drizzle with a few tablespoons of the pickling brine (prepared in the next step) to enhance flavor. Refrigerate for about 20 minutes to cool.

2. Quick-Pickle the Onions and Jalapeños:

   • In a medium bowl, whisk together red wine vinegar, sugar, and a teaspoon of salt until dissolved.

   • Add thinly sliced red onions and jalapeño rings to the mixture. Ensure they are submerged as much as possible.

   • Let them marinate for at least 20 minutes, stirring occasionally. This process mellows their flavors and adds tanginess.

3. Prepare the Dressing:

   • In a small bowl, combine mayonnaise, yellow mustard, ground black pepper, a pinch of cayenne pepper, and a bit of salt.

   • Whisk until smooth and well combined.

4. Assemble the Salad:

   • To the cooled potatoes, add chopped hard-boiled eggs, sliced celery, and the drained pickled onions and jalapeños.

   • Pour the dressing over the potato mixture.

   • Gently fold everything together until the potatoes are well coated. Taste and adjust seasoning as needed.

   • Garnish with chopped chives and a sprinkle of paprika for color.

5. Chill and Serve:

   • Cover the salad and refrigerate for at least an hour before serving to allow the flavors to meld.

   • Serve chilled or at room temperature as a hearty side dish.

Servings and Timing

• Servings: This recipe yields approximately 5-6 servings.

• Prep Time: About 40 minutes.

• Cook Time: Approximately 15 minutes.

• Total Time: Around 55 minutes.

Note: For optimal flavor, consider making this salad a day ahead. The flavors deepen and meld beautifully overnight.

Variations

• Bacon Addition: For a smoky flavor, add crispy cooked bacon pieces to the salad.

• Herb Infusion: Incorporate fresh herbs like dill or parsley for added freshness.

• Spicy Kick: Increase the number of jalapeños or add a dash of hot sauce to the dressing for extra heat.

• Pickle Lovers: Stir in chopped dill pickles or a splash of pickle juice for an extra tangy twist.

Storage/Reheating

• Storage: Store the potato salad in an airtight container in the refrigerator for up to 3 days.

• Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it slightly warm, let it sit out for a bit before serving; avoid microwaving as it may alter the texture.

FAQs

What makes Texas potato salad different from other potato salads?

Texas potato salad often incorporates bold flavors like mustard and pickled jalapeños, giving it a tangy and spicy profile that sets it apart from more traditional, milder potato salads.

Can I use a different type of potato?

Yes, while Yukon Gold and German Butterball potatoes are preferred for their texture, you can use other waxy potatoes. Avoid starchy varieties like Russets, as they may fall apart during mixing.

Is it necessary to peel the potatoes?

No, both Yukon Gold and German Butterball potatoes have thin skins that are pleasant in the salad. Plus, leaving the skins on adds texture and nutrients.

How can I make this salad less spicy?

To reduce the heat, use fewer jalapeños or remove their seeds before pickling. You can also substitute them with milder peppers or omit them entirely.

Can I prepare this salad in advance?

Absolutely! In fact, the flavors deepen and meld together when the salad is made a day ahead, making it even more delicious.

What can I serve with Texas potato salad?

This salad pairs excellently with grilled meats like brisket, ribs, or chicken, making it a staple side dish for barbecues and cookouts.

Can I make this salad vegan?

Yes, to make a vegan version, omit the hard-boiled eggs and use a plant-based mayonnaise. The rest of the ingredients are naturally vegan.

How do I prevent the potato salad from becoming too mushy?

Ensure you don’t overcook the potatoes; they should be just fork-tender. Also, handle them gently when mixing to maintain their shape.

Why add pickling brine to the potatoes?

Drizzling the warm potatoes with pickling brine enhances their flavor by allowing them to absorb the tangy and spicy notes from the brine.

Can I add other vegetables to this salad?

Certainly! Feel free to add diced bell peppers, green onions, or even corn for additional flavor and texture.

Conclusion

Texas Potato Salad

Texas Potato Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Texas Potato Salad is a bold and flavorful twist on the classic side dish, packed with creamy Yukon Gold potatoes, tangy mustard-mayo dressing, crunchy celery, pickled red onions, and jalapeños. This spicy, Southern-style potato salad is perfect for BBQs, cookouts, and potlucks. (Keywords: Texas Potato Salad, spicy potato salad, BBQ side dish, mustard potato salad)

• Author: Laura
• Prep Time: 40min
• Cook Time: 15min
• Total Time: 55min
• Yield: 6servings
• Category: Main Course
• Method: Boiled
• Cuisine: Texan / Southern
• Diet: Vegetarian

Ingredients

2 lbs Yukon Gold or German Butterball potatoes, scrubbed and cubed

½ red onion, thinly sliced

1–2 jalapeños, sliced into rings (adjust to taste)

3 hard-boiled eggs, chopped

2 celery stalks, diced

2 tbsp chopped chives (for garnish)

½ cup mayonnaise

2 tbsp yellow mustard

¼ cup red wine vinegar

1 tsp sugar

1 tsp salt (plus more for boiling potatoes)

½ tsp black pepper

¼ tsp paprika (plus extra for garnish)

Pinch of cayenne pepper

Cook Mode Prevent your screen from going dark

Instructions

• Cook the Potatoes: Place cubed potatoes in a large pot with salted water. Bring to a boil, then reduce heat and simmer for 8–15 minutes until just fork-tender. Drain and place in a large mixing bowl.

• Pickle the Veggies: In a bowl, mix red wine vinegar, sugar, and 1 tsp salt. Stir until dissolved. Add sliced red onions and jalapeños. Let sit for 20 minutes, stirring occasionally.

• Flavor the Potatoes: While the potatoes are warm, drizzle a few tablespoons of the pickling brine over them. Let cool in the fridge for 20 minutes.

• Make the Dressing: In a small bowl, whisk together mayonnaise, mustard, black pepper, cayenne, paprika, and a bit of salt until smooth.

• Assemble the Salad: Add chopped eggs, celery, and drained pickled vegetables to the cooled potatoes. Pour over the dressing and gently fold everything together until well combined.

• Garnish and Chill: Top with chives and a sprinkle of paprika. Cover and refrigerate for at least 1 hour before serving.

Notes

• Flavor Boost: For deeper flavor, make the salad a day ahead.

• Texture Tip: Don’t overcook the potatoes—keep them just tender.

• Mild Version: Use fewer jalapeños or remove seeds for less heat.

• Add-Ins:  fresh dill, or chopped pickles add great variation.

• Storage: Store in an airtight container in the fridge for up to 3 days. Serve cold or at room temperature.