Texas Potato Salad

1. 1

   Cook the potatoes in water to cover w/ 1 tsp salt in a covered pain over medium heat ~ 20 minutes until fork tender. Remove from heat, drain and cover for an additional 15 minutes.

2. 2

   Cook eggs with vinegar and 1 tsp salt until just done ~ 10 minutes. Peel, slice and dice.

3. 3

   Peel the potatoes return to pot. add the butter and cut into chunks. Stand for 10 minutes.

4. 4

   Off the heat add eggs,onion, relish, juice and mayo and mustard if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.