texas potato salad
I make this for BBQ's, family gatherings and picnics. It's so tasty to say the least! They always com back for more!
prep time
1 Hr
cook time
35 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 5 pounds potatos, diced
- 1 bunch green onions, sliced
- 1 jar small, dill relish
- 6 - hard boiled eggs, chopped
- 1 can black olives, sliced
- 1 jar green olives, sliced
- 1 small onion, chopped
- - salt and pepper to taste
- 1 1/2 cups mayo or miracle whip
- 3 tablespoons mustard
- 4 - jalapeño, de-seeded and chopped
How To Make texas potato salad
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Step 1Peel potatoes and cut up. I use my soup pot so I can put the eggs in with the potatoes. When potatoes get tender (about 25 to 35 minutes) drain and sit eggs aside to cool. I usually put the eggs in ice water to make peeling easier.
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Step 2While potatoes and eggs are cooking and cooling I'm chopping up onion,green onion, green and black olives,jalapeno's (wear gloves when de-seeding and chopping jalapeno they can burn.I put in bowls and sit aside till I'm ready to mix!
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Step 3I wear gloves to mix my potato salad. Put potatoes,onion,green onion,green olives, black olives, jalapeno,and eggs into large bowl season and start mixing. Now put your Mayo or Miracle Whip in, you may have to add a bit more then add the mustard. Roll it till it gets to the consistency you want. You can make it the night before and the flavors go through it better.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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