Texas-Style Potato Salad with Mustard and Pickled Red Onions

Ingredients

• 4 servings pepper black freshly ground
• 2 tablespoons dijon mustard 
• 0.3 cup flat-leaf parsley fresh roughly chopped
• 6  hard-cooked eggs coarsely chopped
• 4 servings kosher salt 
• 1 cup mayonnaise 
• 1 teaspoon mustard seeds 
• 2.5 pounds new potatoes red
• 1 small onion red halved thinly sliced
• 1.5 cups red wine vinegar 
• 1  roasted pepper diced red finely
• 2 tablespoons sugar 
• 2 tablespoons whole-grain mustard 

Equipment

• bowl
• sauce pan
• knife
• whisk
• pot
• sieve

Directions

1. Watch how to make this recipe.
2. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute.
3. Transfer to a small bowl and let cool for 10 minutes.
4. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
5. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
6. Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance.
7. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
8. Transfer the warm potatoes to a large bowl.
9. Add the eggs, pickled onions and red peppers.
10. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper.
11. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper.
12. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.