Potato Salad

Serves 8

 

This is just standard Texas barbecue fate. You have brisket, maybe some chicken and sausage or ribs, and your fixings; and this is your main fixing.

 

2 pounds red or white boiling potatoes
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon prepared mustard
2 green onions with 2 inches green tops, finely sliced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

 

Boil the potatoes until tender but still firm, about 20 minutes.

Slice and toss with the oil, vinegar, mustard, green onions, parsley, salt and pepper.

 

Variation

2 pounds red or white boiling potatoes
1/2 cup homemade Texas Mayonnaise (see book)
1 teaspoon prepared mustard
3 hard-boiled eggs, chopped
1/2 cup chopped onion
2 stalks celery, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

 

Boil the potatoes until tender but still firm, about 20 minutes. Drain the potatoes, peel if you wish, and dice. Gently mix with the mayonnaise, mustard, chopped eggs, onions, celery, salt and pepper. Refrigerate until serving time.

Buy the Book!

 

Texas Cowboy Cooking
By Tom Perini
Time Life Books, 2000
Hardback, $24.95
Color photographs throughout
ISBN: 0-7370-2037-7
Recipe reprinted by permission.

 

Texas Cowboy Cooking

• About the Book

Recipes

• Chuckwagon Beef Salad with Hot Bacon Dressing
• Fried Catfish
• Potato Salad

 

Western Cookbook Round Up

• ¡cocina!
• Spirit of the West
• Flavored Breads
• Cowboy Cocktails
• Texas Cowboy Cooking
Red Sage
• The Tex-Mex Cookbook

 

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• Cookbook Profile Archive

 

This page created July 2000

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