Texas Potato Salad Recipe

Texas Potato Salad
Texas Potato Salad. Sabrina S. Baksh
  • 38 mins
  • Prep: 20 mins,
  • Cook: 18 mins
  • Yield: serves 4-6
Ratings (16)

If you haven't tried a Texas style potato salad, you're missing out.  Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!

What You'll Need

  • 8 medium potatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
  • 2 stalks celery (washed and diced)
  • 2 green onions (green part only, washed and chopped)
  • 1/4 cup/60 mL cilantro (leaves, washed and chopped)
  • 2 eggs (hard-boiled, cut into medium chunks)
  • For the Pickled Jalapenos:
  • 1/4 cup/60 mL vinegar (rice wine)
  • 2 large jalapenos, seeded and finely chopped
  • 1/2 teaspoon/2.5 mL mustard seed (optional)
  • 1/2 teaspoon/2.5 mL sea salt
  • For the Salad Dressing:
  • 1/2 cup/120 mL mayonnaise
  • 1/2 cup/120 mL Dijon mustard
  • 2 tablespoons/30 mL vinegar (rice wine)
  • 2 tablespoons/30 mL pickling juice
  • 1 teaspoon/5 mL sugar (granulated)
  • 1 teaspoon/5 mL sea salt (more if needed)
  • 1/2 teaspoon/2.5 mL black pepper (coarse ground)
  • 1/2 teaspoon/2.5 mL chili powder
  • 1/4 teaspoon/1.25 mL cayenne pepper (or chipotle chili powder)
  • 1/4 teaspoon/1.25 mL garlic (powder)

How to Make It

Prepare pickled jalapenos a few hours ahead of time.  In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapenos.  You can use serrano peppers if you prefer.  Cover bowl with plastic wrap and place in refrigerator for 2-4 hours.  

Bring 8 cups of water to boil in a large pot.  Add 1 teaspoon salt to water as it begins to bubble.  Peel and cut Yukon potatoes into 3/4-inch chunks.

 Add to pot and boil for 15-18 minutes.  Potatoes are done when easily pierced by a fork.  Make sure they are still firm and not mushy.  Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 mL of ice), for several minutes. This halts the cooking process and cools the potatoes.  

To prepare dressing, add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, and chili powder to bowl.  Combine and taste for salt content.  Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon/2.5 mL more if necessary.  Drain potatoes from ice bath.  Add to bowl along with celery pickled jalapenos, cilantro, egg, and green onions.  Using large spoon, gently combine with salad dressing.  Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.