My mom’s Texas-style potato salad is one of those recipes I grew up eating in El Paso and still make on repeat today. It’s creamy, a little tangy from mustard, loaded with hard-boiled eggs, and has just the right crunch from celery, pickles, and green onions. And her secret ingredient? A splash of pickle juice that brings it all together.
This classic, old-fashioned potato salad recipe was first published in our original Muy Bueno cookbook, but I wanted to share it here on the blog just in time for grilling season. It’s the kind of dish I get asked about every single time I bring it to a BBQ, and once you try it, you’ll understand why.
What Readers Are Saying
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“Best potato salad I’ve ever made! I used small red potatoes and homemade dill pickles, and the brine was perfect. Chilling the potatoes kept them firm and not mushy — I’ll never do it any other way.”
— Karen
Why This Is Muy Bueno
- Creamy, tangy, and perfectly balanced. The combination of mayo, mustard, and dill pickles gives this Texas-style potato salad that classic flavor everyone loves.
- The secret is in the pickle juice. Just a splash adds brightness and ties everything together, giving this potato salad its signature zing.
- Made for BBQs, but satisfying on its own. It pairs beautifully with grilled favorites, but it’s hearty enough to enjoy as a meal all by itself.
- Simple, everyday ingredients. You only need about 10 pantry-friendly ingredients to bring this nostalgic, old-fashioned potato salad together.
Ingredients & Substitutions
Here’s what you’ll need to make this Texas-style potato salad, plus a few helpful swaps.
- Potatoes – I’m often asked, “What are the best potatoes for potato salad?” I’ve made this with Yukon Gold, Russet, and red potatoes, and it has never failed me.
- Mayonnaise – Use a high-quality brand. I like Hellmann’s (Best Foods), but Duke’s or Blue Plate also work beautifully.
- Yellow Mustard – Just a few tablespoons add that classic tang. If you’re out, use dry mustard powder instead (1 teaspoon dry mustard = 1 tablespoon yellow mustard).
- Dill Pickles – I prefer tangy over sweet, so skip the relish and go for fresh dill pickles. Chop them yourself for the best crunch and flavor.
- Pickle Juice – The secret ingredient. A splash of the brine adds brightness and ties everything together.
- Green Onions – Milder than regular onions and perfect here. Use the whites for flavor and the greens for color and garnish.
- Celery – Adds crunch. In a pinch, you can swap with chopped jicama or water chestnuts.
- Pimientos – These add a subtle sweetness and color. You can substitute with chopped roasted red peppers.
- Eggs – A must for Texas potato salad. They add richness and a little extra protein.
- Salt & Pepper – Season to taste with fine sea salt and freshly cracked black pepper.
How to Make Texas Potato Salad
I’ve been making potato salad like my mom’s for years — it’s so simple! Here’s how to do it:
Step 1: Boil. Add potatoes to a large pot with enough salted water to cover them. Do not cover the pot. Boil over high heat until they’re soft enough to easily prick with a fork, about 15 minutes.
Step 2: Strain & Chill. Strain the potatoes but DO NOT rinse. The starch on the surface is important for getting our mayo-mustard dressing to stick. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once the potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
Step 3: Make Dressing. In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and ground black pepper.
Step 4: Add the green onions, celery, pickles, and pimientos.
Step 5: Complete Assembly. Add the cooled potatoes and diced eggs and gently fold everything together. Add salt to taste. Enjoy!
Optional Variations
This recipe has not been tested with all of these variations. If you try one, let me know how it turns out in the comments below!
- Relish Style – You can use dill pickle relish instead of chopped pickles. If you go this route, add a splash of apple cider vinegar in place of the pickle juice to keep that tangy flavor.
- Skin-On Potato Salad – Prefer less prep or want extra texture? Leave the skins on. I recommend thin-skinned potatoes like red or Yukon Gold for the best results.
Serving Suggestions
This Texas-style potato salad is a no-brainer for any grill-out. Here are a few of my favorite ways to serve it:
Expert Tips & Tricks
- Mix gently – This potato salad needs a light hand. Overmixing can make the potatoes break down and turn mushy, so fold everything together just until combined.
- Choose your potatoes – Different potatoes give you slightly different textures. Russets are softer and more starchy, Yukon Golds are creamy and hold their shape, and red potatoes are firmer with a bit more bite. Honestly, they all work here, so use what you love.
- Let it rest – This potato salad gets even better with time. Let it chill for a few hours, or overnight if you can, so all those creamy, tangy flavors come together.
Storage Instructions
Store this Texas-style potato salad in an airtight container in the refrigerator for up to 5 days. Give it a gentle stir before serving, as the dressing may settle. For the best flavor, enjoy it chilled.
Frequently Asked Questions
I love Yukon Gold potatoes for this Texas-style potato salad because they strike the perfect balance between creamy and holding their shape. You can also use red potatoes (no need to peel) for a firmer texture, or russets for a softer, more classic feel, though they can get a bit mushy if overcooked.
This Texas-style potato salad is creamy and mayo-based with a tangy kick from mustard and pickle juice. While some Southern versions lean sweet with relish, I grew up in El Paso eating dill pickle potato salad, so this version is more tangy than sweet and kept simple, just like my mom made it.
Pickle juice adds brightness and tang, and keeps the salad from tasting too heavy or overly creamy. It’s the secret ingredient that ties everything together.
Because it’s made with mayonnaise, this potato salad shouldn’t sit out for more than 2 hours. On hot days, place the serving bowl over ice to help keep it chilled and safe.
You can make this potato salad up to 5 days in advance. In fact, it tastes even better after a few hours in the fridge once the flavors have had time to meld.
More Backyard Cookout Recipes
Did you make my Mom’s Texas-style potato salad? I’d love to hear how it turned out. ⭐ If you loved this recipe, don’t forget to leave a 5-star rating and tag @muybuenocooking on social so I can see and share!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
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In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
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Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.
Prevent your screen from going dark
- Yukon Gold, red, or russet potatoes all work — just be careful not to overcook them to avoid a mushy texture.
- Let the potatoes cool before mixing to help them hold their shape.
- Don’t skip the pickle juice — it adds the signature tang that makes this potato salad stand out.
- For best flavor, chill for a few hours (or overnight) before serving.
- Store leftovers in the refrigerator for up to 5 days.
Calories: 340.18kcal | Carbohydrates: 25g | Protein: 6.93g | Fat: 24.01g | Saturated Fat: 4.21g | Cholesterol: 114.06mg | Sodium: 1303.25mg | Potassium: 765.75mg | Fiber: 3.22g | Sugar: 3.28g | Vitamin A: 657.16IU | Vitamin C: 25.2mg | Calcium: 45.04mg | Iron: 1.97mg
Nutrition information is automatically calculated, so should only be used as an approximation.
