Potato Salad {Texas BBQ Style}
Potato Salad {Texas BBQ Style}. This creamy potato salad is perfect for all your Summer BBQs. Made with tender potatoes, hardboiled eggs, dill pickle relish, in a tangy mayonnaise, mustard based dressing.
Servings: 8
Calories: 360kcal
Equipment
Ingredients
- 3 lbs potatoes russet or gold
- 3 large eggs hardboiled
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ⅓ cup dill pickle relish
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Peel and chop the potatoes to 1/2 inch size cubes. Add the potatoes to a large pot. Cover with water and heat over medium heat to a boil. Sprinkle in about 1 tsp of salt.
- Cook the potatoes until they are fork tender, approximately 15-20 minutes.
- Drain the potatoes and rinse under cold water. Add potatoes back into the empty pot and place back on stovetop. The warm pot helps dry off the potatoes.
- In a small bowl combine the ingredients for the dressing: mayonnaise, mustard, relish, salt and pepper.
- After potatoes have cooled about 20 minutes, add them to a large bowl. Dice the hardboiled egg and add to the bowl with the potatoes.
- Spoon the dressing over the potatoes, and gently stir to mix and coat the potatoes in the dressing.
- Cover and chill for at least 2 hours before serving.
Notes
Storage:
- Can be made ahead of time and stored overnight before serving.
- Store in sealed container in refrigerator for up to 5 days.
Nutrition
Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 763mg | Fiber: 4g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg