Texas-Style Potato Salad with Mustard and Pickled Red Onions

Total Time:
1 hr 45 min
Prep:
20 min
Inactive:
1 hr 10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
Directions

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. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.

Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.

Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.


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    This recipe is featured in:

    Cookout Sides & Salads