How to cook Houston Rodeo Blue Ribbon Potato Salad Recipe 1
Craving the Houston Rodeo Blue Ribbon Potato Salad Recipe? This creamy, classic side dish is a Texas favorite. Learn the award-winning secret to this iconic, crowd-pleasing dish that's perfect for barbecues, picnics, and family gatherings.
Ingredients
- 3 lbs Russet potatoes peeled and cut into 1-inch cubes
- 6 large eggs hard-boiled and chopped
- 1.5 cup mayonnaise good quality, like Duke's or Blue Plate
- 2 tbsp yellow mustard
- 0.25 cup sweet pickle relish drained
- 2 stalks celery finely chopped
- 0.5 medium red onion finely chopped
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Drain well in a colander and let them cool for about 10-15 minutes.
- While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and sweet pickle relish until smooth and well combined.
- To the bowl with the dressing, add the cooled potatoes, chopped hard-boiled eggs, finely chopped celery, and finely chopped red onion.
- Using a large spoon or rubber spatula, gently fold all the ingredients together until the potatoes and eggs are evenly coated in the dressing. Be careful not to mash the potatoes. Season with salt and black pepper to taste and mix gently one more time.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together. For best results, chill for 4 hours or overnight.
- Just before serving, give the potato salad a gentle stir and garnish generously with a sprinkle of paprika.
Notes
Chef's Tip: The secret to a perfectly creamy, non-mushy potato salad is to avoid overcooking the potatoes. Test them frequently with a fork as they boil.
Variations: For a bit more tang, add a tablespoon of the sweet pickle juice or a splash of apple cider vinegar to the dressing.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Variations: For a bit more tang, add a tablespoon of the sweet pickle juice or a splash of apple cider vinegar to the dressing.
Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
