Texas Potato Salad
This spicy, mustard-based potato salad features quick pickled red onions and jalapeños to give it its signature Texas kick.
Flash Pickled Red Onion
- 1 small red onion, sliced into thin half moons
- 1 1/2 cup red wine vinegar
- 1 tbs sugar
- 3/4 tbs salt
- 1/8 tsp cayenne
- 1 tsp mustard seed
- 2 1/2 lbs new potatoes
- 4 hard boiled eggs
- 1 jalapeño
- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- 2 ribs celery
- Whisk together all pickling ingredients except the onion until the sugar dissolves. Add the onion and let sit at room temperature for 1 hour. Drain, reserving the onion and the liquid. This step can be done up to 2 weeks ahead of time.
- Cube potatoes and boil in lightly salted water until fork tender, about 8-10 minutes depending on their size. Drain and let dry slightly.
- Meanwhile, peel and cut the hard boiled eggs. Thinly slice half the jalapeño and mince the other half. Slice the celery into bite sized pieces.
- In a mixing bowl, combine the mustard, mayonnaise, and 1 tbs pickling juice. Add salt and pepper if desired, as well as an extra pinch of cayenne if you like it spicy!
- In a large mixing bowl, combine the softened potatoes, eggs, jalapeño, celery, and onion. Pour in the dressing and gently fold to evenly coat.
- Refrigerate at least one hour before serving, but the longer it sits, the more the flavors develop. This can keep in the fridge for a few days.