This Month's Texana Recipe Potato Salad

The perfect barbeque side dish.    

6 russet potatoes

3 hard-boiled eggs

2 stalks of celery

1 4oz jar pimentos

2-3 dill pickles

1/4-cup pickle relish

½ cup mayo or miracle whip

1 tbsp. mustard


Salt & pepper



1) Peel, cut and boil potatoes in lightly salted water until soft, about 15 minutes.

2) Cut up hard-boiled eggs, celery, and pickles.

3) In a large bowl combine potatoes, eggs, celery, pimentos, pickles, pickle relish, mayo or miracle whip, mustard, and a splash or vinegar.

4) Stir ingredients until thoroughly combined. Salt and pepper to taste.

5) Sprinkle paprika on top. 


Recipe from the kitchen of Irene Kinnison.