Spicy, flavour packed, Southwest Potato Salad will become your go to recipe for your brisket side dish

 Servings: 4 to 6           Prep Time: 15 Minutes           Cook Time: 1 Hour

Ingredients

• 1 Kg Potatoes, diced in 1" cubes
• 2 hard boiled eggs, diced
• 2 ribs celery, diced
• ½ red onion, diced
• 90 ml vinegar
• 1 tablespoon castor sugar
• 1 cup, mayonnaise
• 2 jalapenos, sliced
• 2 tablespoons lemon juice
• 2 tablespoons FHG yellow mustard
• 1 teaspoon salt
• 2 teaspoons FHG Texas Rub
• Smoked paprika to taste

INSTRUCTIONS

• Place potatoes in pot with salted cold water.  Bring to a boil and reduce heat for 10 to 15 min.  Simmer till fork tender.
• Transfer to a bowl and add 3 tablespoons of pickling brine (see next).  Refrigerate for 20 minutes.

• In a bowl, whisk vinegar, sugar, and 1 teaspoon of salt.  Add onions and jalapenos to brine.  Marinate for 20 minutes stirring occasionally.
• Drian and reserve to brine.
• Add onions and jalapenos to potatoes.

• In a bowl, whisk mustard, mayonnaise, pepper, lemon juice and Texas Rub.

• Pour the dressing over the potatoes and pickled vegetables. Add eggs and celery.  Use a silicon spatula to mix ingredients together.
• Taste for seasoning adjustment.  Add more pickling liquid or Texas Rub to suit your taste.
• Refrigerate at least one hour.  Sprinkle with smoked paprika to taste.

• Ensure the potatoes are at room temperature or cold before mixing ingredients.
• Store leftovers in a lidded container, in the refrigerator for up to 5 days.
• Pickled jalapenos can be substituted for fresh jalapenos.