Texas-Style Potato Salad with Mustard and Pickled Red Onions

By chris5863

Ingredients

• 1 1/2 cups red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon mustard seeds
• Kosher salt
• 1 small red onion, halved and thinly sliced
• 2 1/2 pounds new red potatoes
• 6 hard-cooked eggs, coarsely chopped
• 1 roasted red pepper, finely diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• Freshly ground black pepper
• 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

Details

Servings 4
Preparation time 20mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.

Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.

Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.

Recipe courtesy of Bobby Flay