Classic Texas Potato Salad Recipe

At just about any real Texas Barbeque event, Texas Potato Salad is going to fall in line of importance right behind the beef brisket. Whoever is in charge of this classic potato salad is just as crucial as the person at the bbq pit.

Texans are very serious about their potato salad. They know when it is done right and they know when it is not. Do it "wrong" and chances are somebody else will be doing it next time.

Some of the characteristics of the potato salad that always seemed to be the most common for Texas potato salad:

-It is usually pretty heavy on the mustard. If you're from Texas, mustard is your #1 condiment anyway. You've been eating it on your Whataburger and just about any other sandwich for as far back as you can remember.

-It is usually chunky instead of mashed. Large chunks of potato with chopped onion, hard-boiled eggs, and pickles(There's always been a debate whether it should be sweet or dill pickles) give it its texture. If you don't like any of those ingredients in your potato salad you're most of us figure you're probably a yankee.

Because of Texas' large German heritage, versions of German potato salad are common as well. Some are a combination of many.

Some of the most common Texas potato salad recipes will be presented here with a little backround. You are, of course, welcome to tinker with them to fit your individual tastes. Just know that if you mess with them a little too much, somebody might not appreciate it.

This is very close the Texas potato salad I grew up on.

Texas Mustard Potato Salad

6 large potatoes - peeled
3 eggs
1 onion, finely chopped
2 stalks celery, diced
3 teaspoons sweet or dill pickle relish(whichever you like)
1/4 cup chopped red bell pepper
2 tablespoons prepared mustard
3 tablespoons creamy salad dressing or mayo
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

This is a classic good potato salad recipe.

German Potato Salad

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
2 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until slightly browned. Put in a large pot and add the vinegar, water, sugar, salt and pepper. Bring to a boil, then add the potatoes and parsley. Crumble and mix in all the bacon except for about a tablespoon full. Then sprinkle rest of the bacon on top.

Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Enjoy these potato salad recipes and come back often for additional Texas Potato Salad and other great potato salad recipes.

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