TEXAS POTATO SALAD

RECIPE

If you know me, then you will know that this recipe isn’t mine. I cannot tolerate spicy food; but my friend who loves spicy food has highly recommended it for my column. 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. If time permits, make at least one day ahead. It’s even better on the second day.

TEXAS POTATO SALAD

• 2 lbs Yukon Gold Potatoes sliced into 1” cubes, skin on
• 3/4 Tbsp + 1 3/4 tsp salt
• 2 eggs
• 1/3 Cup Red Wine Vinegar
• 1 Tbsp sugar
• 1 cup Red Onion sliced thin, into 1/2 moons
• 2 Fresh Jalapeños, medium, 1-sliced into rings, 1 minced
(seeds included) with 1/2 the minced reserved for garnish
• 5 Tbsp Yellow Mustard
• 5 Tbsp Mayonnaise
• 1 tsp Ground Pepper
• 1/16 tsp Cayenne Pepper, ground
• 1/2 cup Celery thinly sliced, about 1 rib
• 2 Tbsp Finely Chopped Chives for garnish
• Paprika, optional

In a large pot, add potatoes and cover with cold water. Add 3/4 Tbsp salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Simmer until just fork tender, but not mushy. Drain. Hard boil the eggs, peel and dice. Meanwhile, 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. Drain, reserving pickling brine. When potatoes are done put into a large mixing bowl and add 3 tbsp’s of the pickling brine. Place in refrigerator for 20 minutes. Add pickled jalapenos, onions, celery and eggs to the potatoes. For the dressing, whisk together the mustard, mayonnaise, pepper, ¾ tsp salt and cayenne pepper. Pour over salad, reserving a few tbsps of dressing. Gently mix. Taste and add more pickling brine or reserved dressing to your desired taste. Garnish with minced jalapenos, chives and sprinkle with paprika if desired. Refrigerate for at least an hour. Flavour and spiciness will improve as it sits. Keep in mind when adjusting flavours.

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