Description
Bobby Flay’s Texas Potato Salad delivers a spicy southwestern twist on classic picnic fare. Jalapeños, crisp bacon, and zesty cilantro create a bold flavor profile that will make you the star of any summer gathering.
Ingredients
Scale
Potatoes:
- 2 lbs (930g) German Butterball or Yukon Gold potatoes, sliced into 1 inch cubes, skin on
Eggs and Seasonings:
- 2 whole eggs
- ¾ tablespoons (11.25g) fine sea salt
- 1 ¾ teaspoons (8.75g) fine sea salt
- 1 tablespoon (12g) cane sugar
- 1 teaspoon (2g) ground pepper
- 1/16 teaspoon (0.3g) cayenne pepper
Sauce and Accompaniments:
- ⅓ cup (70g) red wine vinegar
- 5 tablespoons (78g) yellow mustard
- 5 tablespoons (68g) mayonnaise
- 1 cup (130g) red onion, sliced thin into ½ moons
- 2 fresh jalapeños, medium (1 sliced into rings, 1 minced with seeds)
- ½ cup (65g) celery, thinly sliced
- 2 tablespoons finely chopped chives
- Smoky paprika (optional)
Instructions
- Thoroughly wash russet potatoes (about 2 pounds or 907 grams) and add them to a large pot of cold water seasoned with 1 tablespoon kosher salt, ensuring potatoes are completely submerged.
- Bring potatoes to a rolling boil over high heat, then reduce to medium-high and cook for 15-18 minutes until a fork can easily pierce the center without resistance.
- Drain potatoes in a colander and rinse with cold water to halt the cooking process, then transfer to the refrigerator for precisely 20 minutes to cool completely.
- While potatoes are cooling, place large eggs in a separate pot, cover with cold water, and bring to a gentle boil for exactly 12 minutes to achieve perfect hard-boiled consistency.
- Immediately transfer eggs to an ice bath to stop cooking, then carefully peel and dice into uniform 1/2-inch (1.27 centimeters) cubes.
- Thinly slice red onions and fresh jalapeños, then combine in a small bowl with white vinegar, granulated sugar, and a pinch of salt to create a quick pickle mixture.
- Allow onions and jalapeños to marinate for 20-25 minutes, developing a tangy, crisp flavor profile.
- In a separate mixing bowl, whisk together Dijon mustard, full-fat mayonnaise, freshly ground black pepper, kosher salt, and a pinch of cayenne pepper to create a creamy, zesty dressing.
- Gently cube cooled potatoes and combine with diced eggs in a large serving bowl, maintaining a delicate texture.
- Drain the pickled onions and jalapeños, then fold them into the potato and egg mixture.
- Pour the prepared dressing over the salad, using a soft spatula to mix ingredients without breaking the potatoes.
- Taste and adjust seasoning as needed, ensuring a balanced flavor profile.
- Cover and refrigerate for at least one hour to allow flavors to meld together.
- Before serving, optionally dust with sweet paprika for an elegant finish and visual appeal.
- Store in an airtight container in the refrigerator for up to three days, maintaining optimal freshness.
Notes
- Pickle raw onions and jalapeños quickly to transform them into a vibrant, zesty topping that brightens the entire potato salad.
- Chill the salad thoroughly to allow flavors to develop and intensify, creating a more complex and delicious eating experience.
- Season potatoes during boiling with salt, ensuring flavor penetrates deep into every bite.
- Incorporate hard-boiled eggs for an extra protein boost and creamy texture that complements the potato base.
- Craft a spicy mayo-based dressing featuring mustard and cayenne pepper to deliver a bold, memorable flavor profile.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg