This Texas-inspired potato salad takes advantage of spring's sweet new potatoes and early onions. Partially mashing the spuds makes for an extra-creamy potato salad. In Texas you'd dish this out with an ice cream scoop. Source: EatingWell Magazine, April 2019

Paula Forbes


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and cover with water by 2 inches. Add a pinch of salt and bring to a boil. Cook until tender, 8 to 12 minutes. Drain and rinse with cold water. Let stand until almost cool, about 30 minutes.

  • Whisk mayonnaise, mustard and pickle brine in a small bowl.

  • Cut the potatoes into 1-inch pieces and transfer to a large bowl. Mash them halfway so there are still some chunks--they shouldn't be totally smooth. Fold in the dressing, pickles, spring onions (or scallions), pepper and the remaining 1/2 teaspoon salt. Chill for at least 30 minutes (and up to 1 day) before serving.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

229 calories; 10.6 g total fat; 1.7 g saturated fat; 6 mg cholesterol; 333 mg sodium. 746 mg potassium; 30.5 g carbohydrates; 3.9 g fiber; 2 g sugar; 3.8 g protein; 52 IU vitamin a iu; 34 mg vitamin c; 29 mcg folate; 29 mg calcium; 2 mg iron; 42 mg magnesium;

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Rating: 5 stars
Excellent Excellent EXCELLENT!!! My wife makes a great potato salad but this salad is healthier and... tastes better!!! It'll be our go-to potato salad from now on. Read More