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Texas potato salad.

Servings: 8


  • 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


  • 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.