Texas Potato Salad
Creamy potatoes with a bit of a kick, takes this potato salad over the top! Potatoes are tossed with a creamy dressing, celery, diced eggs and quick pickled onions and jalapeños. It's got crunch, spice, and a creamy yet tangy dressing. This recipe is vegetarian, gluten free and easily vegan. If time permits, make at least one day ahead. One maker commented "...it's better on the second day." I agree!
Servings 5 -6 Servings
- 2 lbs (930g) German Butterball or Yukon Gold Potatoes sliced into 1" cubes, skin on
- 3/4 Tbs + 1 3/4 tsp fine Sea Salt divided
- 2 Whole Eggs leave out for Vegan Option
- 1/3 C (70g) Red Wine Vinegar
- 1 Tbs Cane Sugar
- 1 C (130g) Red Onion sliced thin into 1/2 moons, about 1/2 an onion **.
- 2 Fresh Jalapeños , medium, 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish**.
- 5 Tbs (78g) Yellow Mustard
- 5 Tbs (68g) Mayonnaise I like Vegenaise
- 1 tsp Ground Pepper
- 1/16 tsp Cayenne Pepper ground
- 1/2 C (65g) Celery thinly sliced, about 1 rib
- 2 Tbs Finely Chopped Chives for garnish
- Smoky Paprika (optional)
For the Eggs:
In a small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice and place in large bowl with potatoes.
To Quick Pickle:
In a medium bowl, whisk together vinegar, sugar, and 1 tsp salt. Add onions and jalapeños to the brine (reserve 1/2 the minced jalapeños for garnish). Marinate for at least 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling brine*, and add pickled jalapeños and onions to the mixing bowl with the eggs and potatoes.
For the Dressing:
In a small bowl, whisk together the mustard, mayonnaise, ground pepper, 3/4 tsp sea salt, and 1/16th tsp cayenne.
Pour the dressing over potatoes reserving a few tablespoons to taste. Top with drained pickled onions and jalapeños. Add the eggs and celery to the potato salad. Use a silicon spatula to gently mix potato salad together, making sure to scrape bottom of the mixing bowl to incorporate all the ingredients.
Taste for seasoning adjustment, adding the reserved dressing if desired and sprinkling in a bit more pickling brine to taste. Transfer to a serving dish, garnish with the remaining minced jalapeños and chives. Flavor development will improve as the salad chills in the fridge, and the spicy will increase in intensity. Keep this in mind when adjusting flavors or adding that last bit of jalapeños as a garnish (I add them all). Refrigerate for at least an hour before serving. Just before serving, sprinkle just a bit of paprika over the top. This is optional but gives the salad a nice finish.
Store in a covered container in the refrigerator for up to three days.
I generally boil additional eggs to garnish this recipe (and for snacking). Two for in the salad, and one or two for the top if desired.
*All but 1 1/2 Tbs of pickling juice will be leftover. The leftovers can be used to make a spicy vinaigrette if desired.
**If preferred, the onions and all the jalapeños can be chopped small. I usually get a grumble from Rob if I don't. I prefer the texture of jalapeños rings and 1/2 moon onions.
Store leftovers in a lidded container, in the refrigerator for up to two days.
Adapted from Cooks Country, via American's Test Kitchen.
Serving: 5Servings | Calories: 299kcal | Carbohydrates: 39g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1700mg | Potassium: 896mg | Fiber: 5g | Sugar: 6g | Vitamin A: 274IU | Vitamin C: 46mg | Calcium: 52mg | Iron: 2mg