Vanilla and Bean · by Traci York★ 5.0 (9)
Texas Potato Salad
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 10%
CARBS 39G44% OF CAL
6G FIBER5G SUGAR28G OTHER
FAT 20G51% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad with a tangy, spicy kick from pickled jalapeños and onions, hard-boiled eggs, and a mustard-mayo dressing. Better made a day ahead.
sideamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 lbs (930g) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
- 3/4 Tbs + 1 3/4 tsp Fine Sea Salt (divided)
- 2 Large Eggs (leave out for Vegan Option)
- 1/3 C (70g) Red Wine Vinegar
- 1 Tbs Organic Cane Sugar
- 1 C (130g) Red Onion (sliced thin into 1/2 moons, about 1/2 an onion **.)
- 2 Fresh Jalapeños (, medium, 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish**.)
- 5 Tbs (78g) Yellow Mustard
- 5 Tbs (68g) Mayonnaise (I like Vegenaise)
- 1 tsp Ground Pepper
- 1/16 tsp Cayenne Pepper (ground)
- 1/2 C (65g) Celery (thinly sliced, about 1 rib)
- 2 Tbs Finely Chopped Chives for garnish
- Smoky Paprika ((optional))
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 10%
CARBS 39G44% OF CAL
6G FIBER5G SUGAR28G OTHER
FAT 20G51% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 2242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 931mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.