Best Texas Potato Salad Recipes

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TEXAS RANCH POTATO SALAD



Texas Ranch Potato Salad image

This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.

Provided by 8BREAK

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h

Yield 16

Number Of Ingredients 5

1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
¾ cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
  • In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
  • Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
  • Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 25.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 4.6 g, Sodium 503.1 mg, Sugar 1.8 g

TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS



Texas-Style Potato Salad with Mustard and Pickled Red Onions image

Provided by Bobby Flay

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced
2 1/2 pounds new red potatoes
6 hard-cooked eggs, coarsely chopped
1 roasted red pepper, finely diced
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Freshly ground black pepper
1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

Steps:

  • Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
  • Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
  • Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.

TEXAS COUNTRY POTATO SALAD



Texas Country Potato Salad image

Make and share this Texas Country Potato Salad recipe from Food.com.

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
1 lb small red potato, unpeeled
1 green onion, sliced
1 hard-boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon mustard
salt and pepper

Steps:

  • Cook bacon until crispy, drain and crumble.
  • Reserve a tablespoon of the bacon drippings.
  • Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
  • Drain and let cool, then cut into bite size pieces.
  • Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
  • Mix together potatoes, green onion and egg and toss with dressing.
  • Add bacon and chill until serving time.

TEXAS MASHED POTATO SALAD



Texas Mashed Potato Salad image

Provided by Sandra Lee

Categories     side-dish

Time 23m

Yield 6 servings

Number Of Ingredients 7

1 bag (28 ounces) frozen potato cubes with onions and peppers (recommended: Ore-Ida O'Brien potatoes)
2 hard boiled eggs, chopped
1/2 cup mayonnaise (recommended: Best Foods)
1/4 cup yellow mustard (recommended: French's)
2 tablespoons sweet pickle relish (recommended: Vlasic)
Salt and pepper
Paprika, for garnish

Steps:

  • Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator.
  • In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste.
  • Serve scooped with an ice cream scooper and garnish with a sprinkle of paprika.

TEXAS HILL COUNTRY POTATO SALAD



Texas Hill Country Potato Salad image

I get asked all the time for this recipe. I think of Mom every time I make it.

Provided by Matthew Peterson

Categories     Potatoes

Time 50m

Number Of Ingredients 6

5 lb red potatoes
1 lb hickory smoked bacon
32 oz hellman's mayonaise (no cheap mayo)
1 bunch green onions
2-3 Tbsp french's prepared mustard
fresh ground black pepper (to taste)

Steps:

  • 1. Wash potatoes, then halve and quarter, skin on. boil until they are almost soft. you want them to have texture.
  • 2. Dice all of the bacon into 1/4 inch pieces. Fry crispy, set aside on a paper towel to cool.
  • 3. Wash green onions and dice whole bunch into 1/4 inch pieces. Set aside.
  • 4. When potatoes are done. Strain and remove half into a large mixing bowl. empty whole jar of mayo (Yes, all of it) into bowl with the bacon, mustard, green onion, and black pepper. Whip smooth. After you have done that fold in gently the rest of the potatoes to give a good texture. Chill and serve. You can garnish with bacon if desired.

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD



Texas Peteandreg; Warm Buffalo Potato Salad image

[DRAFT]

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

¾ cup vinaigrette dressing or ranch dressing, prepared
¼ cup Texas Pete® Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into ½
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp Kosher salt
1 tsp pepper
1 ½ cups diced celery, ¼" diced
1 cup crumbled bleu cheese

Steps:

  • 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS MUSTARD POTATO SALAD



Texas Mustard Potato Salad image

This recipe is from TexasBarbeques.com.

Provided by Lynn Clay

Categories     Potato Salads

Time 45m

Number Of Ingredients 11

6 large potatoes - peeled
3 eggs
1 onion, finely chopped
2 stalk(s) celery, diced
1 Tbsp sweet or dill pickle relish(whichever you like)
1/4 c chopped red bell pepper
2 Tbsp prepared mustard
3 Tbsp creamy salad dressing or mayo
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Steps:

  • 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
  • 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • 3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

TEXAS PETE® WARM BUFFALO POTATO SALAD



Texas Pete® Warm Buffalo Potato Salad image

Make and share this Texas Pete® Warm Buffalo Potato Salad recipe from Food.com.

Provided by Texas Petereg

Categories     Potato

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 10

1/4 cup Texas Pete® Original Hot Sauce
3/4 cup vinaigrette dressing or 3/4 cup ranch dressing, prepared
6 tablespoons vegetable oil
4 lbs red potatoes, cut into 1/2
2 tablespoons chopped garlic
2 teaspoons italian seasoning
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 cups diced celery, 1/4-inch, diced
1 cup crumbled blue cheese

Steps:

  • Combine vinaigrette (or Ranch) and hot sauce. Set aside.
  • Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
  • Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
  • To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS GERMAN POTATO SALAD



Texas German Potato Salad image

This is a deliciously rich German potato salad, easy and perfect for summer BBQs. It is definitely full-flavored with bacon, green onions, sour cream, olives and other yummy ingredients...Always a hit with all our family and friends!

Provided by RHONDA35

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 pounds red potatoes, scrubbed
1 (12 ounce) package sliced bacon
2 cups sour cream
2 tablespoons light mayonnaise
2 tablespoons prepared yellow mustard
1 bunch green onions, chopped
¾ cup chopped green olives
5 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 tablespoons ranch salad dressing
1 pinch paprika, as garnish

Steps:

  • Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
  • Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
  • In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving.

Nutrition Facts : Calories 379 calories, Carbohydrate 24.8 g, Cholesterol 174.2 mg, Fat 25.5 g, Fiber 3 g, Protein 14 g, SaturatedFat 11 g, Sodium 833.6 mg, Sugar 3.2 g

TEXAS MASHED POTATO SALAD



Texas Mashed Potato Salad image

From Sandra Lee Semi-Homemade Cooking on Food Network. I'm a big fan of potato salad and this sounded good, but I don't know why she calls it Mashed Potato Salad.

Provided by True Texas

Categories     Low Protein

Time 23m

Yield 6 serving(s)

Number Of Ingredients 7

1 (28 ounce) bag cubed frozen hash browns with onions and peppers (recommend Ore-Ida O'Brien potatoes)
2 hard-boiled eggs, chopped
1/2 cup mayonnaise (recommend Best Foods)
1/4 cup yellow mustard (recommend French's)
2 tablespoons sweet pickle relish (recommend Vlasic)
salt and pepper
paprika, for garnish

Steps:

  • Place potatoes in microwave-safe bowl with 1 tablespoon water. Cover and cook on high setting for 8 minutes. Stir, re-cover and cook 10 to 12 minutes more. Drain and chill thoroughly in refrigerator.
  • In a mixing bowl, combine potatoes and remaining ingredients. Mash with potato masher until combined and small pieces of potato are left. Season with salt and pepper, to taste.

Nutrition Facts : Calories 211.5, Fat 8.6, SaturatedFat 1.6, Cholesterol 75.8, Sodium 282, Carbohydrate 30, Fiber 2.7, Sugar 2.3, Protein 4.8

TEXAS POTATO SALAD



Texas Potato Salad image

This recipe is from my sister-in-law. When my husband & I were married we had this salad as one of our dishes at our dinner and everyone raved about it.

Provided by winnipeggirl58

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

green beans
baby red potato
1 lb bacon, chopped & fried then put between paper towels (no grease)
1/2 cup olive oil
1/4 cup tarragon vinegar
1/2 cup green onion, chopped
1/2 cup fresh parsley, chopped
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon dry mustard
1/4 sweet basil, chopped
1/2 cup fresh tarragon

Steps:

  • Boil potatoes until done but not mushy.
  • Before potatoes are done add green beans to potato pot until blanched.
  • Drain For Dressing combine all ingredients and let sit.
  • The longer you let the ingredients for the dressing sit the better the taste.
  • Just before serving combine dressing with warm potatoes and beans and serve.

TEXAS RANCH POTATO SALAD



Texas Ranch Potato Salad image

Not your typical mustard & mayonnaise potato salad. These potatoes are slathered in a rich ranch dressing with bacon pieces to top it off. Tasty!

Provided by tiggityten

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

2 lbs peeled white potatoes
1 cup mayonnaise (Best Foods)
6 hard-boiled eggs (Quartered)
1/2 lb pepper bacon, crumbled
2 cups celery
1 bunch green onion
1/2 ounce ranch dressing mix

Steps:

  • Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
  • In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
  • Fry bacon until crunchy, drain fat & cool.
  • Mix Eggs and Celery into the bowl of potatoes, then stir the mayonnaise mixture until well distributed. Crumble bacon into the bowl, and stir. Serve.

TEXAS POTATO SALAD



TEXAS POTATO SALAD image

Categories     Salad     Potato     Side     Summer

Yield 8 people

Number Of Ingredients 12

1/2 cup red wine vinegar
1 1/2 tablespoons sugar
Salt and pepper
1 teaspoon yellow mustard seeds
1/2 small red onion, sliced thin
2 jalapeño chiles (1 sliced into thin rings; 1 stemmed, seeded, and minced)
3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
6 tablespoons mayonnaise
6 tablespoons yellow mustard
1/4 teaspoon cayenne pepper
2 large hard-cooked eggs, cut into 1/4-inch pieces
1 celery rib, minced

Steps:

  • 1. Combine vinegar, sugar, 1½ teaspoons salt, and mustard seeds in bowl and microwave until steaming, about 2 minutes. Whisk until sugar and salt are dissolved. Add onion and jalapeños and set aside until cool, 15 to 20 minutes. Strain onion and jalapeños through fine-mesh strainer set over bowl. Reserve pickled vegetables and vinegar mixture separately. 2. Meanwhile, combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. 3. Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons reserved vinegar mixture over hot potatoes and toss gently until evenly coated. (Reserve remaining vinegar mixture for another use.) Refrigerate until cool, about 30 minutes, stirring once halfway through chilling. 4. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to potatoes and stir gently to combine. Season with salt and pepper to taste. Cover and refrigerate to let flavors blend, about 30 minutes. Serve. (Salad can be refrigerated for up to 2 days.)

TEXAS JALAPENO POTATO SALAD



Texas Jalapeno Potato Salad image

Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.

Provided by Colean

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

5 medium potatoes or 5 large potatoes, boiled, peeled, and cut into chunks
4 eggs, hard-boiled, and chopped
1 cup mayonnaise
2/3 cup pickled jalapeno pepper
1 tablespoon jalapeno juice, from pickled jalapeno pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 -3 green onions, chopped
salt and pepper
1 tablespoon chopped cilantro (to garnish)

Steps:

  • Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
  • Add jalapeno juice and mayonnaise to desired consistency.
  • Add salt and pepper to taste.
  • Sprinkle chopped cilantro on top.
  • Serve cold.

Nutrition Facts : Calories 263.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 113.4, Sodium 447.3, Carbohydrate 32.5, Fiber 3.6, Sugar 4, Protein 6.4

TEXAS COUNTRY POTATO SALAD



Texas Country Potato Salad image

A recipe I found on the "food network" website by Paula Deen. Looks and sounds delicious!! Time doesn't include time needed to chill, about two hours.

Provided by Lynn Dine

Categories     Potato Salads

Time 50m

Number Of Ingredients 8

4 strips bacon
1 pound small red potatoes, unpeeled
1 stalk of celery, sliced
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon dijon mustard (or mustard of your liking)
salt and pepper

Steps:

  • 1. Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
  • 2. Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
  • 3. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, celery and egg in dressing. Add bacon. Serve chilled.

TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS



Texas-Style Potato Salad with Mustard and Pickled Red Onions image

Number Of Ingredients 0

Steps:

  • Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 737

WEST TEXAS POTATO SALAD



WEST TEXAS POTATO SALAD image

Categories     Potato     Side

Yield 6 servings

Number Of Ingredients 11

4 large un-peeled new red potatoes, and cut into 3/4 inch cubes
1/4 cup Dijon mustard
1/4 cup white & red wine vinegar combined
2 cloves garlic crushed
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
One 3 1/2 ounce can of pitted black olives, drained
1/4 cup thinly sliced scallions
6 ounces good quality feta cheese crumbled
4 jalapeños, seeded and chopped

Steps:

  • Place the potatoes in a 3 quart sauce pan or Dutch oven and pour in cold water to cover. Bring to a boil. Reduce the heat to low and simmer for 10 minutes, or until the potatoes are tender, drain. Meanwhile in a large bowl, combine the mustard, vinegar, garlic, salt and pepper. Slowly whisk in the oil. Add the potatoes, while they're still warm, olives, scallions, feta cheese, and jalapeños. Toss to mix well.

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

Categories     Potatoes

Time 1h35m

Number Of Ingredients 11

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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