Description
This Texas Style Potato Salad is a bold and creamy twist on the classic side dish, featuring tender Yukon Gold potatoes, tangy yellow mustard, crunchy celery, and just the right kick of heat. Perfect for backyard BBQs, summer picnics, and cookouts, this Southern favorite is full of flavor and hearty texture. A crowd-pleasing side that pairs perfectly with smoked meats and grilled entrees!
Ingredients
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3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
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4 large hard-boiled eggs, chopped
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¾ cup mayonnaise
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¼ cup yellow mustard
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1 tablespoon apple cider vinegar
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½ teaspoon paprika (plus more for garnish)
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½ teaspoon celery seed
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ cup finely chopped red onion
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½ cup finely chopped celery
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¼ cup chopped dill pickles or relish (optional for extra tang)
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2 tablespoons chopped fresh parsley (optional garnish)
Instructions
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Bring a large pot of salted water to a boil. Add potatoes and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
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In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, paprika, celery seed, salt, pepper, and garlic powder until well combined.
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Add the cooled potatoes, chopped eggs, red onion, celery, and pickles (if using) to the bowl. Gently stir to coat everything evenly with the dressing.
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Taste and adjust seasoning if needed.
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Cover and refrigerate for at least 1 hour to allow flavors to meld.
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Before serving, garnish with a sprinkle of paprika and chopped parsley if desired.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American (Southern/Texas)
Nutrition
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Texas Style Potato Salad