Texas Country Potato Salad Recipes

TEXAS POTATO SALAD RECIPE

Steps:

• In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
• Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
• Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring halfway through the cooking cycle.
• In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
• Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
• Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in a bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let the flavors blend, for at least 30 minutes. (Overnight or all day is best)

SOUTHERN POTATO SALAD

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.

COUNTRY POTATO SALAD RECIPE

Steps:

• Cook the potatoes; then cool, peel, and dice. Hard boil the eggs; then cool, peel, and chop. Peel the onions and grate or chop fine. Dice the celery fine. Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing. Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss. Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

TEXAS-STYLE POTATO SALAD

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 COUNTRY POTATO SALAD

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.

HILL COUNTRY POTATO SALAD

Steps:

• Cook potatoes, in boiling water and 1 teaspoon salt, until tender, about 35 minutes.
• Drain potatoes, then peel and dice or partially mash.
• Fry bacon in a skillet until crisp; add onions and saute until softened, but not browned.
• In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper; stir in the vinegar and water until smooth.
• Add mixture to bacon and simmer and stir until thickened.
• Pour the hot dressing over the potatoes and add 1/4 cup minced onion, parsley, celery seeds, and radishes; lightly toss.
• Garnish with celery leaves.

TEXAS COUNTRY POTATO SALAD

Steps:

• 1. Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
• 2. Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
• 3. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, celery and egg in dressing. Add bacon. Serve chilled.

TEXAS COUNTRY POTATO SALAD

Steps:

• Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
• Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
• In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper for dressing.
• Toss potatoes, onion and egg in dressing. Add bacon. Serve chilled.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

TEXAS POTATO SALAD

Steps:

• 1. Combine vinegar, sugar, 1½ teaspoons salt, and mustard seeds in bowl and microwave until steaming, about 2 minutes. Whisk until sugar and salt are dissolved. Add onion and jalapeños and set aside until cool, 15 to 20 minutes. Strain onion and jalapeños through fine-mesh strainer set over bowl. Reserve pickled vegetables and vinegar mixture separately. 2. Meanwhile, combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. 3. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons reserved vinegar mixture over hot potatoes and toss gently until evenly coated. (Reserve remaining vinegar mixture for another use.) Refrigerate until cool, about 30 minutes, stirring once halfway through chilling. 4. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to potatoes and stir gently to combine. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 30 minutes. Serve. (Salad can be refrigerated for up to 2 days.)

TEXAS HILL COUNTRY POTATO SALAD

Steps:

• 1. Wash potatoes, then halve and quarter, skin on. boil until they are almost soft. you want them to have texture.
• 2. Dice all of the bacon into 1/4 inch pieces. Fry crispy, set aside on a paper towel to cool.
• 3. Wash green onions and dice whole bunch into 1/4 inch pieces. Set aside.
• 4. When potatoes are done. Strain and remove half into a large mixing bowl. empty whole jar of mayo (Yes, all of it) into bowl with the bacon, mustard, green onion, and black pepper. Whip smooth. After you have done that fold in gently the rest of the potatoes to give a good texture. Chill and serve. You can garnish with bacon if desired.