Texas Potato Salad Recipe

texas potato salad

I was looking for something a little different for a potato salad so I decided to give this Texas Potato Salad Recipe a try. I don’t like dishes with a lot of heat, but I knew that pickling the jalapeño peppers would cut some of the heat. It was still a little nippy; but not bad.

I served the potato salad after it had cooled for 30 minutes, it was pretty good, but I reserved the left overs for the next day which gave more time for the flavors to combine; it was delicious. If you can plan ahead, and allow for the extra time, it is well worth it.


Texas Potato Salad Recipe
Recipe Type: Side Dish
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4-6

Texas Potato Salad Recipe

  • Author: Cullys Kitchen


  • 1/2 cup red wine vinegar
  • 1 1/2 tablespoons sugar
  • Salt and pepper
  • 1 teaspoon yellow mustard seeds
  • 1/2 small red onion (sliced thin)
  • 2 jalapeño peppers (1 sliced into thin rings – 1 stemmed, seeded, and minced)
  • 3 pounds potatoes (peeled and cut into 1-inch cubes)
  • 6 tablespoons mayonnaise
  • 6 tablespoons yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs (hard-boiled – cut into 1/4-inch pieces)
  • 1 celery rib (finely sliced)


  1. In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
  2. Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
  3. Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring halfway through the cooking cycle.
  4. In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
  5. Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
  6. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in a bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let the flavors blend, for at least 30 minutes. (Overnight or all day is best)

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Adapted from Cooks Country Cookbook