Great recipe for a no mayo, summer cookout friendly side dish that's everyone's favorite - potato salad!
I'm big into eating healthy, organically and locally sourced. Since moving to Texas over three years ago, I've really embraced the flavors here and cooking locally is a joy - everything is always in season! Fresh fruits and veggies all year long, FTW. Also, everything comes with a kick, and spicy heat is something both my husband and I love. Because it's summer cookout season, I wanted to create a recipe that can sit out for a few hours (no mayo!) and comes with a kick. And thus, I arrived at Texas Style Potato Salad.
It's chock full of fresh veggies, fresh citrus and spiced up with a kick of Mezzetta jalapenos. By the way, check out this awesome summer giveaway they're hosting to help take your summer cookouts to the next level!
No Mayo Texas Style Potato Salad
- 1 pound baby red potatoes with the skin left on, cut into bite sized pieces
- 4 green onions (or scallions, depending on where you're from!), sliced
- 3 celery stalks, diced into small pieces
- 1/2 red bell pepper, diced into small pieces
- 1/2 bunch of cilantro, finely chopped
- 4T diced Mezzetta jalapeno peppers (or more if you like it hot!)
- 2 limes, juiced
- 1/2 C vegetable oil
- 3T salt
In a large pot, bring water to boil and add the salt. I might have even used more than 3 tablespoons - you want it SALTY. PRO TIP: Potatoes need a lot of salt, and making the water salty before cooking them means the salt will penetrate the whole potato instead of just the outside, like would happen if you salted the potatoes after you cooked them. So salt the heck out of the water and your dish won't need anymore salt!
Cook the potatoes until just barely fork-tender. Leave them al dente or they'll fall apart in your as you mix everything together! Meanwhile, chop up the celery, bell pepper, Mezetta jalapenos, green onions and cilantro and add it to a mixing bowl. In a smaller bowl, juice the limes and add the oil, then whisk together. Pour over the veggie mixture. Add the potatoes while they're still hot so that they'll adsorb the flavors from the veggies and the vinaigrette. Refrigerate for 2 to 24 hours before serving.