Texas Potato Salad

Make the Pickled Jalapeños

1. Gather the ingredients.

2. In a small glass or plastic bowl, add rice wine vinegar, mustard seed (if using), salt, and chopped jalapeño. You can use serrano peppers if you prefer. 

3. Cover bowl with plastic wrap and place in the refrigerator for 2 to 4 hours. 

Make the Potatoes

1. Gather the ingredients.

2. Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to the water as it begins to bubble. 

3. Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15 to 18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.

4. Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 milliliters of ice), for several minutes. This halts the cooking process and cools the potatoes. 

Make the Dressing

1. Gather the ingredients.

2. Add the Dijon mustard, mayonnaise, rice wine vinegar, pickling juice, sea salt, sugar, black pepper, chili powder, cayenne pepper, and garlic powder to the bowl. 

3. Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary. 

Assemble the Potatoes

1. Gather the ingredients.

2. Drain potatoes from the ice bath.

3. Add to a bowl along with celery, pickled jalapeños, green onions, cilantro, and hard-boiled eggs. 

4. Using a large spoon, gently combine with salad dressing. 

5. Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving. Garnish with extra hard boiled egg and jalapeño slices, if desired.