Texas Potato Salad
This creamy and flavorful Texas potato salad recipe takes just a few extra simple ingredients and transforms them into a truly epic side dish.
Servings: 8
Ingredients
- 2 lbs potatoes preferably Yukon gold or red potatoes, washed and cut into 1” cubes
- ½ cup mayonnaise
- ¼ cup yellow mustard
- 1 tbsp Dijon mustard
- ½ cup chopped dill pickles
- Salt and black pepper to taste
- 4 eggs hardboiled and peeled, optional
Instructions
- Fill a large pot with the potatoes and enough water to cover them by 2 inches. Bring the water to a boil, then cover and cook on medium-high for 10-15 minutes or until the potatoes are fork-tender but not mushy.
- Strain the cooked potatoes and transfer them to a large bowl. Set aside in the fridge to cool for 20 minutes.
- While the potatoes are cooling, in a medium-sized bowl, combine the mayonnaise, yellow mustard, Dijon mustard, relish, and salt and pepper.
- When the potatoes have cooled, transfer the mayo mixture to the bowl of potatoes and stir gently to combine.
- Dice the hard-boiled eggs and add them to the bowl of potato salad, tossing to combine.
- Cover and let sit in the fridge for an hour before serving.
Notes
- Not got fresh dill pickles? Simply swap them for dill pickle relish in a 1:1 ratio
- The eggs can be easily omitted if you or your guests are allergic