Description
Bobby Flay’s Texas Potato Salad delivers a bold southwestern twist on classic comfort. Jalapeños, cilantro, and smoky spices create an irresistible side dish you’ll crave at summer gatherings.
Ingredients
Scale
- 2 lbs (930g) potatoes, German Butterball or Yukon Gold, sliced into 1 inch cubes, skin on
- 2 whole eggs
- 5 tbsps (78g) yellow mustard
- 5 tbsps (68g) mayonnaise
- 1 cup (130g) red onion, sliced thin into ½ moons
- ⅓ cup (70g) red wine vinegar
- 2 jalapeños, medium (1 sliced into rings, 1 minced with seeds)
- ½ cup (65g) celery, thinly sliced
- 2 tbsps finely chopped chives
- 1 tbsp (12g) cane sugar
- ¾ tbsps (11.25g) fine sea salt
- 1 ¾ tsps (8.75g) fine sea salt
- 1 tsp (2g) ground pepper
- 1/16 tsp (0.3g) cayenne pepper
- Smoky paprika (optional)
Instructions
- Potato Preparation: Immerse russet potatoes in salted cold water, bringing to a vigorous boil until tender, then cool in refrigerator for precise temperature reduction.
- Egg Processing: Simultaneously hard-boil eggs in separate pot, transfer to ice bath, and dice into uniform cubes with surgical precision.
- Pickle Transformation: Submerge red onions and jalapeños in vinegar-sugar solution, allowing them to marinate and develop complex tangy undertones.
- Dressing Composition: Craft a robust dressing by whisking Dijon mustard, mayonnaise, black pepper, salt, and cayenne into a harmonious blend of creamy and spicy elements.
- Salad Assembly: Gently combine cooled potato cubes, diced eggs, and drained pickled vegetables, ensuring delicate structural integrity throughout mixing process.
- Flavor Infusion: Drizzle prepared dressing over mixture, folding carefully to distribute seasoning without compromising potato texture.
- Refinement and Resting: Taste and calibrate seasoning, then refrigerate for minimum one hour to allow flavor molecules to integrate completely.
- Presentation: Optionally dust with sweet paprika before serving, creating visual intrigue and additional flavor complexity.
Notes
- Chill Potatoes Properly: Cool potatoes completely in the refrigerator to prevent mushy texture and maintain structural integrity for perfect potato salad.
- Master Pickling Technique: Quick-pickling onions and jalapeños adds vibrant, tangy flavor and crisp texture, elevating the entire dish’s complexity.
- Dress Gently: Mix dressing softly to prevent potato breakdown, ensuring each bite remains intact and preserves the salad’s delicate structure.
- Balance Spice Levels: Adjust cayenne and jalapeños carefully to control heat intensity, allowing personal preference while maintaining the recipe’s authentic Texan spirit.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 3g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg