Go Back
–+ servings

Texas-Style Potato Salad

Mixing the right amount of mustard and mayo.
Servings 8

Ingredients  

  • 5 medium russet potatoes or about 2½ pounds
  • 2 hard-boiled eggs
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • ½ cup dill pickle relish or chopped dill pickles
  • salt to taste
  • black pepper to taste

Directions 

  • Peel and cube potatoes. Add them into boiling water and continue boiling for 7–8 minutes, or until the potato chunks are fork tender.
  • Drain potatoes and place into a mixing bowl. Add salt and pepper, and stir to combine.
  • Mix mayonnaise, mustard, and pickles together for the dressing. Chop eggs fine. Pour dressing and eggs over potatoes and mix thoroughly.