Texas Light Potato Salad

Your talent is Gods gift to you – what you do with it is your gift to God


I can’t remember a single family get together where a potato salad failed to make an appearance.  Everyone had their own recipe for this little gem.  Some of them had olives or red peppers and some were drenched in yummy mayonnaise and other condiments.  I like mine a little on the plain side because I like to actually taste the potato.  Why cover up the flavor of something so wonderful.   I made this salad as a side dish a brisket.  Like I said in an earlier post I am using my Daddys’ recipe.  I called him and asked him how to make it and his response was, “Layer of onions, meat, pepper lots of it, salt, cover it in yellow mustard and more onions.”  I guess I got the condensed ‘male version’ as far as instructions go.  When I asked him about temperature and time I was told 4oo degrees for 4 hours.  What?  That couldn’t be right so I adjusted that and it was a success.  Anyways, here is my recipe for the potato salad.

  • 3 large russet potatoes
  • 1/2 cup diced pickles
  • 1/4 cup diced purple onion
  • 2 boiled eggs, diced
  • 1/3 cup horseradish mustard
  • 1/3 cup light mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • Salt and Pepper
  • paprika
  •  Cube the potatoes and boil in salted water until tender.
  • Add the salt, pepper celery seed and garlic powder and mash (I use a whisk because I like that texture)
  • Add the mustard and mayonnaise and blend well.
  • Add the pickles, onion and egg and stir well.
  • Sprinkle the top with paprika (just because it’s pretty)

Have a wonderful day.

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