Mom’s Texas-Style Potato Salad (With Mustard, Eggs & Pickles)
This Texas-style potato salad is creamy, tangy, and loaded with mustard, hard-boiled eggs, and crunchy pickles. Inspired by the recipe I grew up eating in El Paso, this old-fashioned favorite is perfect for BBQs, potlucks, and family gatherings.
Servings: 8 servings
Ingredients
- 2 1/2 pounds Yukon Gold or red potatoes peeled and diced
- 1 tablespoon salt
- 1 cup mayonnaise Hellmann's or Best Foods Real Mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped green onions
- 1 cup chopped celery
- 1/2 cup chopped dill or sour pickles
- 4 ounces pimientos drained and chopped
- 5 eggs hard-boiled, peeled, and chopped
- salt to taste
Instructions
- Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
- In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
- Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.
Notes
- Yukon Gold, red, or russet potatoes all work — just be careful not to overcook them to avoid a mushy texture.
- Let the potatoes cool before mixing to help them hold their shape.
- Don’t skip the pickle juice — it adds the signature tang that makes this potato salad stand out.
- For best flavor, chill for a few hours (or overnight) before serving.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
Calories: 340.18kcal | Carbohydrates: 25g | Protein: 6.93g | Fat: 24.01g | Saturated Fat: 4.21g | Cholesterol: 114.06mg | Sodium: 1303.25mg | Potassium: 765.75mg | Fiber: 3.22g | Sugar: 3.28g | Vitamin A: 657.16IU | Vitamin C: 25.2mg | Calcium: 45.04mg | Iron: 1.97mg