A Texas-style potato salad is definitely going to have eggs and yellow mustard in there, and probably some chopped up pimentos. Tastes better the next day, so plan ahead. Makes enough for a neighborhood barbecue (around 12 servings).
3 lb potatoes, not russets
1 c celery, chopped
½ c onion, chopped
¾ c chopped dill pickle or dill relish
¼ c chopped pimento or roasted red pepper
2 T yellow mustard (a generous squirt)
4 T mayo (or more if you like)
¼ t celery seed
1 t Kosher salt
¼ t ground pepper
1 t sugar
Method: Peel the potatoes, place in cold water to cover with the raw eggs in their shells on top, bring to a boil. After potatoes have been boiling 5 minutes remove the eggs with a slotted spoon and transfer to a bowl of cold water. Peel and chop eggs and place in the bottom of a big bowl with everything except the potatoes. When potatoes are just beginning to soften (and not quite fork tender), drain and cool to handling temperature. Cut into large chunks and mix thoroughly with other ingredients. Cool at least 2 hours then correct the seasoning, adding a shake of paprika on top if you like. Tastes better the next day.