Texas-Style Potato Salad with Mustard and Pickled Red Onions
Homemade pickled red onions, along with their liquid, are the secret ingredient for this potato salad. This recipe also adds lots of mustard to the dressing for a pop of flavor.
Serving size: 4
Calories per serving: 737
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.