texas potato salad

Name: Texas Potato Salad
Prep time: 2 h 30 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 cup(s) red wine vinegar; 2 tablespoon(s) sugar; - salt & pepper; 1 large red onion, sliced thin; 3 pound(s) yukon gold potatoes, peeled & cut into 1" pieces; 8 cup(s) water; 1/2 cup(s) mayonnaise, fat-free; 1/2 cup(s) yellow mustard; 1/4 teaspoon(s) cayenne pepper; 4 x large hard boiled eggs, chopped; ## I CAN'T EAT THESE BELOW - SO I DON'T ADD THEM:; 1 teaspoon(s) mustard seeds (add in step 1); 2 - jalapeno peppers (1 - sliced into thin rings & 1 - stemmed, seeded & minced) (add in with onion in step 1); 1 - celery rib, minced (add in with eggs in step 4)

(1 RATING)

47 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on May 21, 2013

Mmmmmmmmmmmmmmmm!

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prep time 2 Hr 30 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
salt & pepper
1 large red onion, sliced thin
3 pounds yukon gold potatoes, peeled & cut into 1" pieces
8 cups water
1/2 cup mayonnaise, fat-free
1/2 cup yellow mustard
1/4 teaspoon cayenne pepper
4 x large hard boiled eggs, chopped
I CAN'T EAT THESE BELOW - SO I DON'T ADD THEM:
1 teaspoon mustard seeds (add in step 1)
2 jalapeno peppers (1 - sliced into thin rings & 1 - stemmed, seeded & minced) (add in with onion in step 1)
1 celery rib, minced (add in with eggs in step 4)

How To Make texas potato salad

Step 1

Combine vinegar, sugar & 1 1/2 tsp salt (mustard seeds, if using) in a microwave safe bowl & microwave, 2 minutes. Whisk until sugar & salt are dissolved. Add onion (jalapenos, if using), set aside until cool, 20 minutes. Strain onion (& jalapenos) through a fine mesh sieve over a bowl. Reserve veggies & vinegar mixture seperately.

Step 2

Meanwhile, combine potatoes, water & 1 tbsp salt to a boil in a large pot over high heat. Reduce heat to medium & simmer until potatoes are tender, 10 - 15 minutes.
Step 3

Drain potatoes thoroughly, then transfers to a large bowl. Drizzle reserved vinegar mixture over hot potatoes & toss to evenly coat. Refrigerate until cooled, 40 minutes, stirring once after 20 minutes.
Step 4

Whisk mayo, mustard, 1/2 tsp pepper & cayenne in a bowl until combined. Add mayo mixture to reserved veggie mixture, eggs (& celery, if using) to potatoes & stir gently to combine. Season with salt & pepper. Cover & refrigerate 1 hour or longer for flavors to marry. Serve.
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