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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.

Source: EatingWell Magazine, April 2019


Recipe Summary

1 hr 30 mins
25 mins

Nutrition Profile:



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

about 1 cup
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.

2 fat, 2 starch