Texas Jalapeno Potato Salad
Spice up your next backyard barbecue or potluck with Texas Jalapeño Potato Salad—a bold and flavorful twist on a classic side dish. This recipe combines tender russet potatoes with smoky, crispy bacon, tangy dill pickle relish, and a creamy mayonnaise-mustard dressing. The real star, though, is the diced jalapeños, which add just the right kick of heat to make this dish unforgettable. With a sprinkle of paprika and fresh parsley for color, this potato salad is as visually stunning as it is delicious. Perfect served chilled or at room temperature, it’s a versatile dish that pairs well with grilled meats, burgers, or as part of a Tex-Mex-inspired spread. Whip up this easy, crowd-pleasing recipe in just 45 minutes for a side dish that’s guaranteed to impress! Keywords: Texas Jalapeño Potato Salad, spicy potato salad, barbecue sides, Tex-Mex potato salad recipe.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 3 whole Jalapenos
- 6 slices Bacon
- 0.75 cups Mayonnaise
- 2 tbsp Yellow mustard
- 1 tbsp Apple cider vinegar
- 2 tbsp Dill pickle relish
- 0.25 cups Red onion
- 2 tbsp Fresh parsley
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel the russet potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large pot, cover with water, and add a generous pinch of salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Do not overcook to prevent them from becoming mushy.
While the potatoes cook, dice the jalapenos, removing the seeds if you prefer less heat. Dice the red onion into small pieces and finely chop the fresh parsley.
In a large skillet over medium heat, cook the bacon slices until crispy, about 8-10 minutes. Place the cooked bacon on a paper towel-lined plate to remove excess grease, then crumble or chop into small pieces once cool.
Once the potatoes are cooked, drain them and allow them to cool for 10 minutes. They should still be warm but no longer steaming.
In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, salt, black pepper, and paprika. Mix well to create the dressing.
Gently fold the cooked potatoes into the dressing, ensuring each piece is well coated. Be careful not to mash the potatoes.
Add the diced jalapenos, red onion, chopped parsley, and crumbled bacon to the bowl. Gently mix everything together to evenly distribute the ingredients.
Taste and adjust seasoning if necessary, adding more salt, pepper, or paprika to your preference.
Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a sprinkle of paprika and additional chopped parsley, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5687 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
