Texas Potato Salad

Creamy potatoes with a bit of a kick, takes this potato salad over the top! Potatoes are tossed with a creamy dressing, celery, diced eggs and quick pickled onions and jalapeños. It's got crunch, spice, and a creamy yet tangy dressing. This recipe is adapted from Cooks Country, via American's Test Kitchen.If time permits, make at least one day ahead. One maker commented "...it's better on the second day." I agree!

📝 Ingredients

• 2 pounds (930 grams) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
• 3/4 tablespoons + 1 3/4 teaspoons Fine Sea Salt (divided)
• 1/3 cup (70 grams) Red Wine Vinegar
• 1 tablespoon Cane Sugar
• 1 cup (130 grams) Red Onion (sliced thin into 1/2 moons, about 1/2 an onion )
• 2 Fresh Jalapeños (, medium, 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish)
• 5 tablespoons (78 grams) Yellow Mustard
• 5 tablespoons (68 grams) Mayonnaise (I like Vegenaise)
• 1 teaspoon Ground Pepper
• 1/16 teaspoon Cayenne Pepper (ground)
• 2 -3 Hard Boiled Eggs
• 1/2 cup (65 grams) Celery (thinly sliced, about 1 rib)
• 2 tablespoons Finely Chopped Chives for garnish
• Smoky Paprika ((optional))

👨‍🍳 Instructions

1. 1--- For the Potatoes: ---
2. 2In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 3/4 tablespoons sea salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Youkon Gold take between 12-15 minutes to cook. Simmer until just fork tender, but not mushy. Drain. *Keep an eye on the potatoes. If they're cut smaller, they'll cook faster.
3. 3Transfer potatoes into a large mixing bowl and add 3 tablespoons of pickling brine (see quick pickle below). Place in refrigerator for 20 minutes.
4. 4--- To Quick Pickle: ---
5. 5In a medium bowl, whisk together vinegar, sugar, and 1 teaspoon salt. Add onions, sliced jalapeños and half the minced jalapeños to the brine (reserve the other half for garnish). Marinate for at least 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling brine**.
6. 6Add pickled jalapeños and onions to the mixing bowl with the potatoes. Set aside.
7. 7--- For the Dressing: ---
8. 8In a small bowl, whisk together the mustard, mayonnaise, ground pepper, 3/4 teaspoon sea salt, and 1/16th teaspoon cayenne. Set aside.
9. 9--- To Finish: ---
10. 10Add the chopped hard boiled eggs and celery to the mixing bowl with the potatoes. Pour the dressing over potatoes reserving a few tablespoons to taste. Use a silicon spatula to gently mix potato salad together, making sure to scrape bottom of the mixing bowl to incorporate all the ingredients.
11. 11Taste for seasoning adjustment, adding reserved dressing if desired and sprinkling in a bit more pickling brine to taste. Transfer to a serving dish, garnish with the remaining minced jalapeños, chives and a light sprinkle of smoky paprika if using. Note: taste the salad and minced jalapeños before adding to the salad since jalapeños vary widely in the heat.
12. 12Flavor development will improve as the salad chills in the fridge, and the spicy will increase in intensity. Keep this in mind when adjusting flavors or adding that last bit of jalapeños as a garnish (I add them all). Refrigerate for at least an hour before serving. Just before serving, sprinkle just a bit of paprika over the top. This is optional but gives the salad a nice finish.
13. 13--- To Store: ---
14. 14Store in a covered container in the refrigerator for up to three days.