Ingredients :
sauce
1 c. mayonnaise
2 tablespoons of red wine vinegar
1 R. sugar
Half a cup of chopped white onion
(A pinch of salt if needed)
4 large potato chips for thin potato salad or 5 large red potatoes for potato salad slices.
Salt and pepper to taste
2 tablespoons of red wine vinegar
1 red bell pepper, mixed and then sliced
1 c. From a bag of carrots or 2 julienned carrots
1 celery stalk, chopped into small cubes
1 T. Dijon or yellow mustard
¼ c. Freshly chopped chives
2 tablespoons fresh parsley, chopped
Pinch of celery
Optional: 2 hard boiled eggs, chopped
How To make Texas Potato Salad Recipe:
To get the perfect potato sauce, mix mayonnaise, red wine vinegar, sugar, and salt (to taste) in a small bowl. Add half a cup. Chop the white onion and let it cool while preparing the rest of the ingredients.
To prepare the potatoes, if you choose chestnuts, you will peel the potatoes and throw the skin away. If you prefer waxy red potatoes, you can leave the skin on them.
Cook the potatoes in a covered glass bowl in the microwave with a little water for 6 minutes. Let the potatoes steam for another 2-3 minutes. Taste the potatoes to make sure they are completely soft with a fork.
When fully cooked, let it cool, then cut it into 3/4-inch pieces.
Season the potatoes well and sprinkle them with 2 tablespoons of red wine vinegar. Leave the potatoes to the season as you work with the other vegetables.
On a cutting board, slice the sweet red Julienne pepper. It should be the size of a matchstick. Then cut the sticks into thirds and put them in a bowl.
Add 1 C. Julienied Islands to the bowl. (I usually buy a bag of salted carrots and slice it.)
Chop celery into small cubes and chop the parsley and chives. Add them all to the bowl.
Chop the eggs if you are using them and add them to the bowl.
Mix the potatoes with the chopped vegetables and pour the cold sauce mixture over everything. Add mustard and a couple of celery seed juices if desired. Season to taste.
Refrigerate for 2 hours or overnight. Garnish with fresh chopped parsley or chives for a lovely presentation.
Notes
If you use red, the potatoes will remain in solid cubes, and if you use wine, you will have a potato salad that looks like mashed potatoes. This is a personal preference and this recipe fits perfectly with any style!
I also love the wet potato salad. If you do, too, you’ll want to make as much marinade as you need so the potatoes are filled with moisture. This recipe is perfect for waxy red potatoes, but with roasted potatoes, it absorbs so much liquid that you might want to make a double batch of sauce in case you need more sauce.