Texas-Style Potato Salad with Mustard and Pickled Red Onions Recipe

Name: Texas-Style Potato Salad with Mustard and Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red wine vinegar; 2 tablespoons sugar; 1 teaspoon mustard seeds; Kosher salt; 1 small red onion, halved and thinly sliced; 2 1/2 pounds new red potatoes; 6 hard-cooked eggs, coarsely chopped; 1 roasted red pepper, finely diced; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons whole-grain mustard; Freshly ground black pepper; 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

Servings: persons

1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced
2 1/2 pounds new red potatoes
6 hard-cooked eggs, coarsely chopped
1 roasted red pepper, finely diced
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Freshly ground black pepper
1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

1
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.
2
Transfer to a small bowl and let cool for 10 minutes.
3
Add the onions and stir to combine.
4
Cover and refrigerate for at least 1 hour and up to 24 hours.
5
Drain the onions through a strainer into a bowl and reserve the pickling liquid.
6
Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt.
7
Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance.
8
Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
9
Transfer the warm potatoes to a large bowl.
10
Add the eggs, pickled onions and red peppers.
11
Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper.
12
Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper.
13
Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups red wine vinegar, 2 tablespoons sugar, 1 teaspoon mustard seeds, Kosher salt, and more.

Yes, Texas-Style Potato Salad with Mustard and Pickled Red Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Texas-Style Potato Salad with Mustard and Pickled Red Onions

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