Texas Potato Salad with Mustard and Pickled Onions
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Potato salad is one of the most popular side dishes for meat dishes or sausages in Europe and North America. While it's not as rich in ingredients as Russian Olivier or Stolichny salad, it's no less delicious and filling. The main ingredients of potato salad remain boiled potatoes, eggs, and mayonnaise. The unique flavor and character of each individual potato salad, of which there are many, are enhanced by additional ingredients such as seasonings and dressings. The highlight of this salad is the piquant mustard dressing and pickled onions, whose flavor and delicious crunch will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.2 kg of young red potatoes
- 1.5 cups red wine vinegar
- 2 tablespoons of sugar
- 1 tsp. mustard seeds
- 1 small red onion, thinly sliced into half rings
- 6 hard-boiled eggs, coarsely chopped
- 1 roasted red pepper, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tbsp. grainy mustard
- 1/4 cup coarsely chopped parsley
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Recipes with similar ingredients: red potatoes, eggs, Dijon mustard, whole grain mustard, mustard seed, wine vinegar, mayonnaise, parsley
Cooking the dish according to the recipe:
- In a small saucepan, bring the vinegar, sugar, mustard seeds, and 1 tablespoon of salt to a boil and cook until the sugar and salt dissolve, about 1 minute. Pour everything into a small bowl and let cool for 10 minutes. Add the onions and stir. Cover and refrigerate for at least 1 hour or up to 24 hours. Then drain the brine from the onions, but do not discard it.
- Place the potatoes in a large saucepan, cover with cold water to a height of 2 inches (5 cm), and add 2 tablespoons of salt. Bring to a boil over high heat and cook until tender. The potatoes are ready when easily pierced with a knife. Drain, cool slightly, and slice into 1.5 cm (0.5 in) thick slices.
- Place the warm potatoes in a large bowl. Add the eggs, pickled onions, and red pepper. Separately, mix together the mayonnaise, mustard, and a few tablespoons of the onion brine, season with salt and pepper. Pour the dressing over the potatoes, sprinkle with parsley, and toss gently. Season with salt and pepper to taste. Serve the salad warm. Or cover tightly and refrigerate for at least 2 hours. Then serve chilled.
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