Potato salad is a staple at any cookout or gathering, but people don’t often dare to get creative with this traditional dish. This potato salad recipe from Whole and Heavenly Oven kicks things up a notch by adding some spice and lots of flavor.
Whole and Heavenly Oven calls this recipe their Texas Potato Salad, and it includes their signature ingredient — jalapeño peppers. They warn that this recipe is not for the faint of heart.
Of course, you can always choose to cut back on the amount of jalapeños you use in the recipe. Whole and Heavenly Oven also advices to under no circumstances sub out Yukon gold potatoes for any other kind, explaining that the texture and flavor of the dish won’t turn out the same.
The recipe calls for the following ingredients:
- 3 pounds of Yukon potatoes
- 1 tablespoon salt
- 4-5 pickled jalapeno peppers
- 1/2 red onion
- 2 hardboiled eggs
- 2 celery ribs
- 2 tablespoons pickle relish
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/2 teaspoon ground pepper
- 1 tablespoon sugar
- Salt to taste
You’ll want to start by boiling the skinned and cut potatoes. Once they’re done cooking, you should let them sit in the refrigerator for 30 minutes. Then, it’s just a matter of mixing all of the ingredients together. The recipe advises that you let the potato salad sit for at least one hour before serving.
For all of the details on this Texas Potato Salad recipe, head over to Whole and Heavenly Oven!