Lil Devil Potato Salad

It’s Rodeo time here in Houston. That means boots, plaid, and denim galore. Barbecue, Bud Light, and deep-fried carnival treats. It really is a city-wide celebration. A celebration that I have partaken in for a good chunk of my life. These three weeks used to be a sort of escape from reality. I was a committeeman for the last half of a decade which meant the grounds were my home away from home, and I enjoyed every minute of it. I was torn between another year of volunteering and supporting a cause that benefits Texas youth but at the same time exploits the hell out of innocent creatures or …

So here I am on a gorgeous Saturday testing recipes. I have been having too much fun exploring the magical ingredient that is kala namak aka Himalayan black salt. I found it at a local Indian grocer, but I know it’s available on Amazon. It’s salt, but it’s high sulfur content gives it an eggy taste. It’s great for making eggless quiche, tofu scrambles, etc. The smell is a bit out of control though, so don’t use this immediately before you have company. Think raw sewage leak.


So all this Rodeo talk has put me in the BBQ mood. I’m pretty stoked to delve into the world of vital wheat gluten and seitan soon. For today, though, I made an awesome side to take your next gathering. Here in Texas, we like mustard on our burgers, on our sandwiches, and in our potato salad. So if you aren’t a mustard fan, cut back on the amount or sub mayo. I personally cannot stand mayo so I always find a way around it in a recipe. Today, I mashed 1 cup of garbanzos for creaminess and substance. Feel free to blend them into a paste. I just wasn’t trying to mess with too many dishes. This potato salad is pretty much deviled eggs meet potato salad, fall in love, smash, and this is the byproduct.


I cut three medium potatoes into about 1 inch chunks and covered with cool water. Place on the stove over high heat and boil until potatoes are cooked. Immediately remove from heat, drain and rinse with cold water to stop the cooking process.

While the potatoes are boiling, finely chop half a red bell pepper, two stalks of celery, one green onion, enough dill pickles to yield 3 tablespoons or use relish, and a few jalapeno slices if you like it spicy. I used about five, and it was perfect. Place the veggies into a large bowl and add 2 tablespoons of Dijon mustard, 1 tablespoon of yellow mustard, 1 teaspoon of kala namak, 1/2 teaspoon of liquid smoke, few dashes of hot sauce (I used about 10, but I like it spicy), black pepper and smoked paprika to taste, 2 tablespoons of liquid from dill pickles, dash of garlic powder, and the mashed garbanzos. Mix everything thoroughly to combine. Add the warm potatoes and gently fold everything together. Cover and refrigerate at least two hours before serving.



  • 3 medium potatoes, cubed
  • 2 stalks of celery, chopped
  • 1/2 of a red bell pepper, chopped
  • 1 green onion, chopped
  • 3 tablespoons of chopped dill pickles or relish
  • 2 tablespoons of liquid from dill pickles
  • 5 chopped jalapenos, optional
  • 1 cup garbanzos, mashed or blended into a paste
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • few dashes of hot sauce, to taste
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon kala namak (black salt)
  • dash of garlic powder
  • black pepper and smoked paprika, to taste

Place potatoes in a pot and cover completely with cold water. Place on stove over high heat and boil until potatoes are tender.

Meanwhile, chop all your veggies and place them into a large bowl along with all the remaining ingredients. Stir to combine.

When potatoes are cooked, drain, rinse with cold water, and drain again.

Add the potatoes to the bowl and gently fold them into the other ingredients.

Chill for at least two hours before serving.





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