Texas-style Potato Salad With Mustard And Pickled Red Onions

This easy and delicious Texas-style Potato Salad with Mustard and Pickled Red Onions is a creamy, flavorful dish perfect for any meal. It’s quick to prepare and packed with tangy, mustard-infused dressing, offering a fresh twist on a classic favorite. You can easily adjust the ingredients with what you have on hand for a customizable dish your family will love.

Ingredients Needed:

• 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

How To Make Texas-style Potato Salad With Mustard And Pickled Red Onions?

1. Pickle the Onions: In a small saucepan, combine 360 ml red wine vinegar, 25 g sugar, 1 tsp mustard seeds, and 15 g salt. Bring to a boil, cook for 1 minute, then let cool for 10 minutes. Add the onions, stir, cover, and refrigerate for 1 hour or up to 24 hours. Drain the onions, keeping the pickling liquid.
2. Cook the Potatoes: Place 1.13 kg potatoes in a pot, cover with water, add 30 g salt, and boil until tender. Drain and slice the potatoes into 1.25 cm thick slices while still warm.
3. Assemble the Salad: In a large bowl, combine the warm potatoes, 6 chopped eggs, pickled onions, and 1 diced red pepper.
4. Make the Dressing: Mix 240 g mayonnaise, 30 g Dijon mustard, 30 g whole-grain mustard, and some of the pickling liquid. Add salt and pepper to taste.
5. Combine: Pour the dressing over the potatoes and stir gently. Add 15 g chopped parsley or cilantro and mix again.
6. Serve: Serve immediately or refrigerate for at least 2 hours before serving chilled.

Recipe Tips:

• Use Warm Potatoes: Adding the dressing to warm potatoes helps the flavors soak in better, making the salad even more delicious.
• Don’t Skip the Pickling Time: Let the onions pickle for at least an hour, or even up to 24 hours, for the best flavor.
• Be Gentle When Mixing: Stir the potatoes and dressing gently to avoid mashing the potatoes.
• Adjust the Mustard: If you prefer a milder flavor, use less Dijon mustard and more mayonnaise.
• Chill Before Serving: Refrigerate the salad for at least 2 hours before serving to allow the flavors to develop.

How To Store Leftovers?

Cool the leftover salad to room temperature, then store it in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 762 kcal
• Total Fat: 49.35 g
• Saturated Fat: 6g
• Cholesterol: 279mg
• Sodium: 1.11 g
• Potassium: 0.0 g
• Total Carbohydrate: 68.83 g
• Dietary Fiber: 5.4 g
• Sugars: 12.25 g
• Protein: 12.83

Try More Bobby Flay Recipes:

• Bobby Flay Texas Potato Salad
• Smoked, Spice Rubbed, Texas-style Brisket On Texas Toast
• Bobby Flay Grilled Potato Salad
• Mesa Grill Potato Salad

Texas-Style Potato Salad with Mustard and Pickled Red Onions

Author: Mohamed Shili Cooking Method:Boiling Cuisine:American Courses:Side Dish Recipe Keys: T Texas-Style Potato Salad with Mustard and Pickled Red Onions

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time:1 hour Total time:1 hour 40 minutesServings:4 servingsCalories:762 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Texas-style Potato Salad with Mustard and Pickled Red Onions is a creamy, flavorful dish perfect for any meal. It’s quick to prepare and packed with tangy, mustard-infused dressing, offering a fresh twist on a classic favorite. You can easily adjust the ingredients with what you have on hand for a customizable dish your family will love.

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

Instructions

1. Pickle the Onions: In a small saucepan, combine 360 ml red wine vinegar, 25 g sugar, 1 tsp mustard seeds, and 15 g salt. Bring to a boil, cook for 1 minute, then let cool for 10 minutes. Add the onions, stir, cover, and refrigerate for 1 hour or up to 24 hours. Drain the onions, keeping the pickling liquid.
2. Cook the Potatoes: Place 1.13 kg potatoes in a pot, cover with water, add 30 g salt, and boil until tender. Drain and slice the potatoes into 1.25 cm thick slices while still warm.
3. Assemble the Salad: In a large bowl, combine the warm potatoes, 6 chopped eggs, pickled onions, and 1 diced red pepper.
4. Make the Dressing: Mix 240 g mayonnaise, 30 g Dijon mustard, 30 g whole-grain mustard, and some of the pickling liquid. Add salt and pepper to taste.
5. Combine: Pour the dressing over the potatoes and stir gently. Add 15 g chopped parsley or cilantro and mix again.
6. Serve: Serve immediately or refrigerate for at least 2 hours before serving chilled.

Notes

• Use Warm Potatoes: Adding the dressing to warm potatoes helps the flavors soak in better, making the salad even more delicious.
• Don’t Skip the Pickling Time: Let the onions pickle for at least an hour, or even up to 24 hours, for the best flavor.
• Be Gentle When Mixing: Stir the potatoes and dressing gently to avoid mashing the potatoes.
• Adjust the Mustard: If you prefer a milder flavor, use less Dijon mustard and more mayonnaise.
• Chill Before Serving: Refrigerate the salad for at least 2 hours before serving to allow the flavors to develop.

Keywords:Texas-Style Potato Salad with Mustard and Pickled Red Onions