TEXAS-STYLE POTATO SALAD
Mixing the right amount of mustard and mayo.
Provided by Daniel Vaughn
Categories Side
Number Of Ingredients 7
Steps:
- Peel and cube potatoes. Add them into boiling water and continue boiling for 7-8 minutes, or until the potato chunks are fork tender.
- Drain potatoes and place into a mixing bowl. Add salt and pepper, and stir to combine.
- Mix mayonnaise, mustard, and pickles together for the dressing. Chop eggs fine. Pour dressing and eggs over potatoes and mix thoroughly.
TEXAS POTATO SALAD
A flavorful potato salad that is creamy, tart, and spicy all in one. This is the one potato salad recipe you need to have.
Provided by Derrick Riches
Categories Side Dish
Time 38m
Yield 6
Number Of Ingredients 25
Steps:
- Gather the ingredients.
- In a small glass or plastic bowl, add rice wine vinegar, mustard seed (if using), salt, and chopped jalapeño. You can use serrano peppers if you prefer.
- Cover bowl with plastic wrap and place in the refrigerator for 2 to 4 hours.
- Gather the ingredients.
- Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to the water as it begins to bubble.
- Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15 to 18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
- Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 milliliters of ice), for several minutes. This halts the cooking process and cools the potatoes.
- Gather the ingredients.
- Add the Dijon mustard, mayonnaise, rice wine vinegar, pickling juice, sea salt, sugar, black pepper, chili powder, cayenne pepper, and garlic powder to the bowl.
- Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
- Gather the ingredients.
- Drain potatoes from the ice bath.
- Add to a bowl along with celery, pickled jalapeños, green onions, cilantro, and hard-boiled eggs.
- Using a large spoon, gently combine with salad dressing.
- Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving. Garnish with extra hard boiled egg and jalapeño slices, if desired.
Nutrition Facts : Calories 392 kcal, Carbohydrate 54 g, Cholesterol 62 mg, Fiber 7 g, Protein 9 g, SaturatedFat 3 g, Sodium 1501 mg, Sugar 5 g, Fat 16 g, ServingSize serves 4-6, UnsaturatedFat 0 g
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
TEXAS RANCH POTATO SALAD
This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.
Provided by 8BREAK
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
- In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
- Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
- Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 25.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 4.6 g, Sodium 503.1 mg, Sugar 1.8 g
WEST TEXAS POTATO SALAD
Steps:
- Place the potatoes in a 3 quart sauce pan or Dutch oven and pour in cold water to cover. Bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender, drain. Meanwhile in a large bowl, combine the mustard, vinegar, garlic, salt and pepper. Slowly whisk in the oil. Add the potatoes, while they're still warm, olives, scallions, feta cheese, and jalapeños. Toss to mix well.
WEST COAST POTATO SALAD
This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus. -Phyllis Lee Ciardo, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large bowl and set aside. In a jar with tight-fitting lid, combine 3 tablespoons lemon juice, oil, parsley, salt if desired and pepper; shake well. Pour over potatoes and toss gently. Add celery and onions; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Add to potato mixture. , In a small bowl, combine the sour cream, mustard, thyme, tarragon and remaining lemon juice; gently fold into salad. Chill until serving.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 83mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
TEXAS POTATO SALAD
This recipe is from my sister-in-law. When my husband & I were married we had this salad as one of our dishes at our dinner and everyone raved about it.
Provided by winnipeggirl58
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until done but not mushy.
- Before potatoes are done add green beans to potato pot until blanched.
- Drain For Dressing combine all ingredients and let sit.
- The longer you let the ingredients for the dressing sit the better the taste.
- Just before serving combine dressing with warm potatoes and beans and serve.
TEXAS GERMAN POTATO SALAD
This is a deliciously rich German potato salad, easy and perfect for summer BBQs. It is definitely full-flavored with bacon, green onions, sour cream, olives and other yummy ingredients...Always a hit with all our family and friends!
Provided by RHONDA35
Categories Red Potato Salad
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
- In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving.
Nutrition Facts : Calories 379 calories, Carbohydrate 24.8 g, Cholesterol 174.2 mg, Fat 25.5 g, Fiber 3 g, Protein 14 g, SaturatedFat 11 g, Sodium 833.6 mg, Sugar 3.2 g
TEXAS COUNTRY POTATO SALAD
Make and share this Texas Country Potato Salad recipe from Food.com.
Provided by Marie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until crispy, drain and crumble.
- Reserve a tablespoon of the bacon drippings.
- Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
- Drain and let cool, then cut into bite size pieces.
- Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
- Mix together potatoes, green onion and egg and toss with dressing.
- Add bacon and chill until serving time.
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