Potato Salad with Sweet Pickles

Potato salad is adored throughout the South, but no two recipes are exactly the same. In Central Texas, picnickers enjoy their spuds with onion, dill, and mayonnaise or German-style with a vinegar or mustard base alongside traditional Deutschland fare.

Instructions

Hands-on 20 minutes  Total 1 hour 

1. Cook the potatoes in boiling water to cover and salted with 1 teaspoon of the salt for 40 minutes or until tender; drain and cool 10 to 15 minutes.

2. Stir together the mayonnaise, mustard, pepper, and remaining 11⁄2 teaspoons salt in a large bowl.

3. Peel the potatoes, and cut into 1-inch cubes. Add the warm potato cubes, grated eggs, celery, and pickles to bowl, and gently toss with the mayonnaise mixture. Serve immediately, or, if desired, cover and chill. 

NOTE: Excerpted from Texas BBQ by the Editors of Southern Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved

Ingredients

  • 1 (4-pound) bag large baking potatoes
  • 2 1⁄2 teaspoons table salt
  • 1 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 3⁄4 teaspoon ground black pepper
  • 3 hard-cooked eggs, grated
  • 1⁄2 cup chopped celery
  • 1⁄3 cup sweet salad cube pickles
  • Garnish: chopped fresh parsley
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