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Texas Potato salad
With bread & butter
jalapeno pickles
Ingredients
2 lbs red new potatoes, cubed
1 tbsp kosher salt
¼ cup cider vinegar
2 celery stalks, diced
2 green onions, diced (green tops only)
¼ cup bread and butter jalapenos, diced
¼ cup yellow mustard
¼ cup mayonnaise
½ tsp paprika
1 tsp bread and butter jalapeno pickle juice
Lagniappe
In a large pot, cover the potatoes with cold water, add the salt, bring to a boil
and cook until tender, about 15 minutes. They should be tender but not
mushy.
Drain the potatoes and rinse in cold water, lightly toss with the vinegar and
let cool in the refrigerator for about an hour.
When the potatoes have completely cooled, gently stir in the celery, green
onion tops, jalapenos, mustard, mayonnaise, paprika, and pickle juice. Taste
and salt and pepper to if needed.
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