Summer time is salad time! This salad can be served as you like as side dish to BBQ dishes or simply as supper as it is.
I made this for our cooking games and we really appreciated it the first day and well as the leftovers directly from the fridge the day after, I found it even better!
If you don’t eat it the first day for safety reasons I recommend not using mayo and opting for the fresh cheese or yogurt. I always try to skip mayo and use other substitutes.
Reserve some chopped onions, red pepper and celery for topping!
Mustard Potato Salad Texas Style
- 1.5 kg potatoes
- 3 eggs
- 2 tablespoons prepared mustard
- 3 tablespoons light fresh cheese (can be substituted by mayo or Greek yogurt)
- 1 tablespoon oil
- 1 tablespoon white vinegar (I used balsamic vinegar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pickled vegetables, chopped
- 1 onion, finely chopped (if too strong soaked the chopped onions in cold water for 15 minutes before use)
- 2 stalks celery, diced (or 2 tablespoon chopped leaves)
- 1 red bell pepper, chopped
- 1 teaspoon paprika
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, peel and roughly cut potatoes into chunks. Place in a large mixing bowl to cool down.
- In the meantime 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.
- In a small bowl combine mustard, cream cheese, oil, vinegar, salt and pepper.
- Now add the boiled diced potatoes and the eggs, top with sauce, toss and sprinkle with paprika.
- Refrigerate before serving until chilled!
- In the serving bowl combine pickled vegetables, onions, celery, potatoes