Potato Mustard Salad - West Texas style potato salad

In Texas, potato mustard salad is commonplace. In fact, for most folks in Texas, it's like roaches, scorpions or humidity- it's just there.

Mustard is present in my favorite potato salad, but this recipe is a bit different as it uses two types of mustard. Also, it steals a page out of the Salt Lick restaurant's playbook by adding onions pickled in pickle juice.

Use russets as recommended here, or make it a red potato salad with firmer results. <<>>

Recipe:

6 Russet potatoes, cut into bite-sized chunks

1 cup onion diced

1/2 cup pickle juice

1 cup celery diced

1 tsp. celery seed

1/4 cup yellow mustard

2 Tb. large grain mustard ( stone ground mustard, etc)

salt and pepper to taste

Marinate the onions in the pickle juice for 2-3 hours, or overnight.

Boil potatoes in salted water for approximately 10 minutes until fork tender. Strain.

Combine the rest of the ingredients with the potatoes.

Note: potato salad should be a bit "overdressed" as it will continue to soak up dressing. Alsoyou might need to adjust the salt level if serving the next day.

Enjoy!

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