TEXAS POTATO SALAD

Texas Potato Salad image

I make this for BBQ's, family gatherings and picnics. It's so tasty to say the least! They always com back for more!

Provided by Audra LeNormand

Time 1h35m

Number Of Ingredients 11

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Ingredients

5 lb potatos, diced
1 bunch green onions, sliced
1 jar(s) small, dill relish
6 hard boiled eggs, chopped
1 can(s) black olives, sliced
1 jar(s) green olives, sliced
1 small onion, chopped
salt and pepper to taste
1 1/2 c mayo or miracle whip
3 Tbsp mustard
4 jalapeño, de-seeded and chopped

Steps:

1. Peel potatoes and cut up. I use my soup pot so I can put the eggs in with the potatoes. When potatoes get tender (about 25 to 35 minutes) drain and sit eggs aside to cool. I usually put the eggs in ice water to make peeling easier.
2. While potatoes and eggs are cooking and cooling I'm chopping up onion,green onion, green and black olives,jalapeno's (wear gloves when de-seeding and chopping jalapeno they can burn.I put in bowls and sit aside till I'm ready to mix!
3. I wear gloves to mix my potato salad. Put potatoes,onion,green onion,green olives, black olives, jalapeno,and eggs into large bowl season and start mixing. Now put your Mayo or Miracle Whip in, you may have to add a bit more then add the mustard. Roll it till it gets to the consistency you want. You can make it the night before and the flavors go through it better.

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