Recipe: Texas-Inspired Potato Salad
It may seem odd, given how basic many consider this dish, but there are seemingly as many potato salad recipes as stars in the sky. Ingredients may vary based on region, but one thing is sure: Whether bound with mayonnaise or sour cream, studded with celery, pickles, or hard-cooked eggs, a potato salad earns its celebrity status and ubiquity at summer picnics.
Texas, of course, does its own thing. Southern potato salads fold their fork-tender star ingredient into a creamy, yellow mustard dressing that complements the yolks of their hard-cooked protein. But it’s fun also to amplify the Lone Star State’s spirit with ingredients that speak to Texans.
If you’ve never quick-pickled onions, this is your chance. Make a big batch as you’ll want to use them on everything from chili to street tacos. Pickled jalapeños, too, add tang and heat. And then come ingredients that contribute welcome smokiness and texture: smoked paprika and bacon bits (or toasted pecans for a vegetarian take). Consider this dish as wholly Texan as a barbecue or a Big Bend landscape.
Serves 6
Ingredients
Pickles
- 1 tablespoon cane sugar
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 1/2 red onion, sliced thinly into half moons (about 1 cup)
- 2 medium fresh jalapeños (1 sliced into rings; the other seeded, minced, and reserved for garnish)
Salad
- 2 1/2 pounds Yukon Gold potatoes, in 1-inch cubes (peeled or skin-on)
- 1 tablespoon salt
- 5 tablespoons mayonnaise
- 5 tablespoons yellow mustard
- 1/2–1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon smoked paprika
- 2 large hard-cooked eggs, diced
- 1 celery rib, minced
Optional Add-Ins
- 1/4 cup crumbled bacon
- 1/4 cup toasted pecans
Method
Step 1
To make the quick pickles, whisk the sugar and salt into the vinegar in a small saucepan over low heat until the granules dissolve. Add the onions and jalapeños to the brine. Marinate for at least 20 minutes, stirring occasionally. Drain, reserving 2 tablespoons of pickling brine to use in the salad.
Step 2
In a large pot, combine the cubed potatoes, water, and salt; bring to a boil over high heat. Reduce heat and simmer until the potatoes are fork-tender (10–15 minutes). Drain the potatoes and transfer to a large bowl.
Step 3
Drizzle the reserved brine over the hot potatoes and toss gently. Refrigerate until cool, about 30 minutes, stirring halfway.
Step 4
In a small bowl, whisk together the mayonnaise, mustard, black pepper, cayenne pepper, and paprika. Fold the dressing into the chilled potatoes, along with the pickles, egg, and celery. Stir gently to combine.
Step 5
Season with salt and pepper to taste. Refrigerate at least 30 minutes. Before serving, top with bacon and/or toasted pecans, if desired. Scatter with minced jalapeños for extra heat.
Bring this satisfying side dish along to your next family barbecue or summer picnic.
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