Texas potato salad with bread and butter jalapeño pickles
Servings 8
Author Lisa Fain
Ingredients
Ingredients for the bread and butter jalapeño pickles:
6jalapeños, sliced
1cupapple cider vinegar
2tablespoonssugar
1tablespoonkosher salt
1teaspoonmustard seed
1/2teaspoonwhole cloves
1/2teaspoonwhole allspice
1cinnamon stick
Ingredients for the potato salad:
2poundsred new potatoes, cubed
1tablespoonkosher salt
1/4cupapple cider vinegar
2celery stalks, diced
2green onions, diced (green part only)
1/4cupbread and butter jalapeños, diced
1/4cupyellow mustard
1/4cupmayonnaise
1/2teaspoonpaprika
1teaspoonbread and butter jalapeno pickle juice
Black pepper
Instructions
To make the bread and butter jalapeños, pack the sliced peppers into a pint-sized jar.Place the vinegar, sugar, salt, mustard seed, cloves, allspice, and cinnamon stick into a pot and bring to a boil, then pour over the jalapenos.Let cool (about half an hour), then cover and refrigerate. The jalapeños will be ready in 2 hours.To make the potato salad, in a large pot, cover the potatoes with cold water, add the salt, bring to a boil and cook until tender, about 15 minutes. Should be tender but not mushy.Drain potatoes and rinse in cold water. Toss with the vinegar and let cool in the refrigerator for half an hour.After the potatoes have cooled, gently stir in the celery, green onions, jalapeños, mustard, mayonnaise, paprika, and jalapeño pickle juice. Taste and add salt and black pepper, if desired.