Name: Texas-Style Potato Salad with Mustard and Pickled Red Onions
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
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

Directions

Watch how to make this recipe.

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.

Texas-Style Potato Salad with Mustard and Pickled Red Onions

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