There are some things in life that make me proud and being a Texas is at the top of the list. Being a Texan is a different state of mind and if you’re not from here, you probably don’t understand. The Southern kindness, Friday night lights, and big trucks are just a few things that I love but I have to say that southern cooking might be favorite.
I cook every night at my house unless I’m at an event or it’s the weekend. I use a weekly meal planner that helps me plan out what we’re going to eat. I love that I can go back in my meal planner and see what I ate in the past. It’s a great way to think of meals when I don’t know what to cook. As I was looking through my planner the other day, I noticed something – a majority of my meals were southern down home foods. Fried chicken, sweet tea, green bean casserole and potato salad were a few items that I make often.
Since we all love a good southern food recipe, I thought I would share my super secret potato salad recipe with y’all. Everyone should have a good potato salad recipe that they can fall back on when they don’t know what side dish to make. The great thing about potato salad is that you can eat it anytime of the year!
My recipe is a true Southern style potato salad with lots of great hard boiled eggs, which I think is the key ingredient. Since I try to buy as much local food as possible, Lone Star Eggs fits the bill. They are all locally sourced from Texas, so their obviously the best! Their for Texans, by Texans – so how could you go wrong?
- 1½ pounds russet potatoes (peeled and cubed)
- 5 Lone Star eggs, hard-cooked, peeled and smashed
- ½ cup onion, minced
- 1/4 cup tomatoes
- ½ cup + 2 tablespoons mayonnaise
- 1/4 cup chopped jalapenos
- cheyenne pepper
- chopped green onions
- 2 tablespoons + 1 teaspoon prepared yellow mustard
- salt and ground black pepper, to taste
Gather the potatoes, tomatoes, jalapenos and onion in a bowl. Mix gently. Gradually add the mustard and mayonnaise, stirring often so it’s mixed well. Add the boiled Lone Star eggs. I like to add these last so they don’t get mashed around too much. Add salt and pepper, adjust to taste. Refrigerate until ready to be served. Sprinkle cheyenne pepper and a few chopped green onions before serving.
No matter how you make your potato salad, one thing is for sure – Texans know how to make it the best but I might be a bit biased. Texas has never let me down whether it be locally sourced eggs or the best sports teams in the nation. God Blessed Texas!