ChefXi OfficialCreamy, mustard-tinged potato salad with a balanced crunch of celery and red onion, perfect for a Texas BBQ spread.
Place cubed potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10-12 minutes.
Drain potatoes and immediately toss with apple cider vinegar while still warm. Let cool for 10 minutes.
This allows the vinegar to penetrate the starch for deeper flavor.
In a small bowl, whisk together mayonnaise, mustard, salt, and pepper.
Fold in the celery, red onion, chopped eggs, and the dressing into the potatoes until well coated.
Dust the top with paprika and chill in the refrigerator for at least 30 minutes before serving.
The secret to a great potato salad is dressing the potatoes while they are still warm so they absorb the vinegar and seasoning. Inspired by the 'heavy starch' tradition of Texas BBQ sides.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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