Texas Country Potato Salad
Bring the heart and soul of Southern comfort food to your table with this Texas Country Potato Salad—a bold and flavorful twist on the classic picnic favorite. This creamy side dish starts with tender chunks of Russet potatoes, perfectly seasoned and paired with crispy bacon, hard-boiled eggs, and a crunchy mix of celery and red onion. The rich, tangy dressing made from mayonnaise, yellow mustard, pickle relish, and a touch of apple cider vinegar ties everything together, delivering a zesty burst of flavor in every bite. A sprinkle of paprika adds the perfect finishing touch to this crowd-pleasing recipe. Ready in under an hour and ideal for barbecues, potlucks, or family dinners, this potato salad is a true Texan classic that’ll keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 4 large Eggs
- 6 slices Bacon
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Pickle relish
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery
- 1 small Red onion
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash, peel, and cut the Russet potatoes into 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add a teaspoon of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer the potatoes for 10-15 minutes, or until fork-tender. Drain and let them cool slightly.
While the potatoes are boiling, place the eggs in a small saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool the eggs in ice water, peel them, and chop them into bite-sized pieces.
In a skillet over medium heat, cook the bacon slices until crisp. Remove and place on a paper towel to drain, then crumble into small pieces once cooled.
Dice the celery and red onion into small pieces for crunch and flavor.
In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, salt, black pepper, and paprika. Whisk until smooth to create the dressing.
Add the drained potatoes, chopped eggs, diced celery, diced red onion, and crumbled bacon to the bowl with the dressing. Stir gently to coat all the ingredients evenly.
Cover and refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Before serving, sprinkle with a little extra paprika for garnish, if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
