Texas potato salad
2 pounds of red new potatoes, cubed
2 celery stalks, diced
2 green onions, sliced
1/4 cup of apple cider vinegar
1/4 cup of bread and butter jalapenos, diced (recipe follows or you can use store bought)
1/4 cup of yellow mustard
1/4 cup of mayonnaise
1/2 teaspoon paprika
1 teaspoon bread and butter jalapeno pickle juice
Salt and black pepper to taste
In a large pot, cover potatoes with cold water, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.
Drain potatoes and rinse in cold water. Toss with vinegar and salt, and let cool in the refrigerator for half an hour.
After the potatoes have cooled, gently stir in the mustard and mayonnaise into the potatoes and then add the rest of the ingredients.
Serves four to six.
Notes: Lots of people like to also add dill pickles and sliced eggs and it always tastes good. And I used red new potatoes because that’s what my grandmother grows on her farm, but you can also use Yukon gold or any other potato that you prefer. I also leave my potatoes unpeeled because I like the texture and flavor of the skins, but feel free to peel your potatoes if that’s how you like them.
Bread and butter jalapeno pickles
1/2 pound jalapenos (about four)
1 cup of apple cider vinegar
1/2 cup of sugar
1 teaspoon mustard seed
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
1 cinnamon stick
Pack into a pint-sized jar the sliced jalapenos
Bring the vinegar, sugar and spices to a boil, and pour over the jalapenos.
Let cool (about half an hour) and then cover and refrigerate.
Will be ready in a couple of hours, but I like to let them pickle overnight.