Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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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.

Paula Forbes
Source: EatingWell Magazine, April 2019

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Recipe Summary

active:
25 mins
total:
1 hr 30 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

229 calories; protein 3.8g; carbohydrates 30.5g; dietary fiber 3.9g; sugars 1.6g; fat 10.6g; saturated fat 1.7g; cholesterol 5.8mg; vitamin a iu 51.6IU; vitamin c 34.2mg; folate 28.7mcg; calcium 28.5mg; iron 1.5mg; magnesium 42.2mg; potassium 745.5mg; sodium 333.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2019
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