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Texas Potato Salad

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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)

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

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.

Find it online: https://thefamilycooking.com/texas-potato-salad/