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Texas potato salad.
Servings:
8
Ingredients
2
pounds
cleaned and diced in cubes
1
tbsp
salt
2
tbsp
white vinegar
1/2
cup
mayo
1
tbsp
mustard
1
bunch
fresh chopped dill
2
celery sticks finely chopped
2
tbsp
red onion finely diced
3
tbs
gherkins finely chopped
1
tbsp
liquid from gherkins
salt and pepper to taste
Instructions
Boil potatoes in salted water until tender but not too soft.
Drain them, put them in a big bowl, add the vinegar and mix gently.
Let them cool for about 20 minutes, in a cup mix mayo, mustard, chopped dill, add celery, gherkins and the red onion.
Pour the seasoning over the potatoes, mix gently and cover the bowl with cling film.
Store in fridge until you serve, at least one hour.