Today is October 21, 2025 / /

Kosher Nexus
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Texas Potato Salad

Ingredients

Dressing

  • 1 large egg
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon paprika
  • 1 cup neutral cooking oil (such as canola)

Salad

  • 3 pounds unpeeled Yukon Gold potatoes (about 12 potatoes)
  • 1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste
  • 4 scallions (light and dark green parts only), thinly sliced (about 1/2 cup)
  • 3 celery stalks, finely chopped (about 1/2 cup)
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped dill pickle

Directions

  1. Make the dressing

    Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.

  2. Make the salad

    Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.

  3. Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.