SOUTHERN POTATO SALAD
This creamy southern potato salad is perfect for all your Summer BBQs. Made with tender potatoes, hardboiled eggs, dill pickle relish, in a tangy mayonnaise, mustard based dressing.
Provided by Serene
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Peel and chop the potatoes to 1/2 inch size cubes. Add the potatoes to a large pot. Cover with water and heat over medium heat to a boil. Sprinkle in about 1 tsp of salt.
- Cook the potatoes until they are fork tender, approximately 15-20 minutes.
- Drain the potatoes and rinse under cold water. Add potatoes back into the empty pot and place back on stovetop. The warm pot helps dry off the potatoes.
- In a small bowl combine the ingredients for the dressing: mayonnaise, mustard, relish, salt and pepper.
- After potatoes have cooled about 20 minutes, add them to a large bowl. Dice the hardboiled egg and add to the bowl with the potatoes.
- Spoon the dressing over the potatoes, and gently stir to mix and coat the potatoes in the dressing.
- Cover and chill for at least 2 hours before serving.
Nutrition Facts : Calories 360 kcal, Carbohydrate 33 g, Protein 6 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 556 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS
Steps:
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
- Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
- Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.
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
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.
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
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 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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