A homemade Texas potato salad combines the creaminess of mayonnaise and mustard with a kick of pickled jalapenos. Truly a delicious homemade side dish that is perfect for potlucks and BBQs.
This potato salad pairs well with barbecued meats. The creamy base with chopped pickled jalapenos makes a great side dish for beef brisket, smoked pulled pork, and Texas-style beef plate ribs. It’s incredibly delicious.
What is Texas potato salad?
Texas potato salad is simply a variation of potato salad. Think of it as a cross between Texas German and Tex-Mex traditions. Texas potato salad contains mayonnaise, mustard, pickles or relish, and spicy ingredients like pickled or fresh jalapenos. Some BBQ joints serve “yellow” potato salads, and some smash the potatoes before folding in the dressing. Others will make a sweet dressing, while others implement a tart and spicy flavor profile. Texas potato salad is hardly monolithic, and will change from region to region. However, mustard gives it that nice zip we’ve all grown to love.
How much potato salad per person at a BBQ?
Plan on 1/2 cup per person, especially if there is meat, other sides, and dessert. Plan on 2 cups of potato salad for 4 people, or 4 cups for 8 people.
Ingredients:
- Yukon Gold potatoes ( or small russets)
- Celery
- Green onions
- Cilantro (optional)
- 3 large hard-boiled eggs
- Real mayonnaise
- Dijon mustard
- Pickled jalapenos, plus pickled jalapeno juice (store bought or use homemade recipe featured below)
- Distilled vinegar
- Sugar
- Garlic powder
- Cayenne (optional)
- Salt and black pepper
How to Make Texas Potato Salad
- Bring 8 cups of water to boil in a large pot. Add 2 teaspoons of salt and stir through.
- Next, add potatoes to the water and boil over medium heat for 15-18 minutes.
- Potatoes are done when they are easily pierced with a sharp knife.
- Drain the potatoes, and set them aside.
Making the dressing:
- Combine the dressing ingredients in a large bowl. Taste and adjust by adding more spice or salt to the mixture.
- Add the drained potatoes, green onions, celery, and eggs to the dressing, and gently fold with a spatula to combine.
- Scoop the potato salad into a serving bowl and garnish with chopped cilantro or smoked paprika for color.
- Cover the bowl with plastic wrap and place it into the refrigerator for 2-3 hours. Serve chilled.
- Store leftover Texas potato salad in an airtight container in the refrigerator for 3 days.
Quick Pickled Jalapenos
These delicious quick pickled jalapenos are easy to make and work perfectly in Texas potato salad. Use it in queso or nachos too!
- 1 cup white vinegar
- 1 cup water
- 8 medium jalapeno peppers, sliced
- 2 medium garlic cloves, peeled and smashed
- 1 1/2 tablespoons white sugar
- 1 tablespoon salt
Bring vinegar, water, garlic, sugar, and salt to a boil in a medium-size saucepan.
Promptly remove from heat, and stir in sliced jalapenos. Let stand for 10 minutes.
Scoop the jalapenos into a jar, and pour the liquid over the top. Seal the jar and store it in the refrigerator for 6-8 weeks.
Use as needed.
Did you like this Texas potato salad? Try these recipes!
- Hawaiian Potato Salad
- Bacon Lover’s Potato Salad
- Deviled Egg Potato Salad
- Tangy Mustard Potato Salad
- Herb and Caper Potato Salad
Texas Potato Salad
Ingredients
- 8-10 medium Yukon Gold potatoes peeled, cut into ¾ “ pieces
- 2 medium stalks celery washed and diced
- 2 green onions minced
- 2 tablespoons cilantro, chopped (for garnish)
- 3 large hard-boiled eggs roughly chopped
- 2 teaspoons Salt for boiling the potatoes
For dressing:
- 1 cup real mayonnaise
- 1/2 cup Dijon mustard
- 2 tablespoons finely chopped pickled jalapenos, plus 1 tablespoon pickled jalapeno juice (see notes for homemade options)
- 1 tablespoon distilled vinegar
- 1 teaspoon salt (use more if needed)
- 1 teaspoon white sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper optional
Instructions
- Bring 8 cups of water to boil in a large pot. When water begins to boil, add 2 teaspoons of salt and stir through to dissolve.
- Add peeled and cut potatoes to the pot. Boil over medium heat for 15-18 minutes. Potatoes are considered done when easily pierced by a sharp knife. They should be tender and firm, but not mushy. Drain potatoes, and set aside.
For the dressing:
- Combine mayonnaise, Dijon mustard, salt, white sugar, black pepper, cayenne pepper (optional), diced jalapenos plus pickling juice, vinegar, and garlic powder to bowl.
- Mix together well and taste. Adjust to your liking.
- Add drained potatoes to the salad dressing, along with chopped green onion, celery and chopped eggs. Gently fold to combine.Scoop into a serving dish and top with chopped cilantro. Cover with plastic wrap and place potato salad into the refrigerator for 2 hours before serving.Store leftover potato salad in an air tight container in the refrigerator for 3 days.
Notes
1 cup water
8 medium jalapeno peppers, sliced
2 medium garlic cloves, peeled and smashed
1 1/2 tablespoons white sugar
1 tablespoon salt Bring vinegar, water, garlic, sugar, and salt to a boil in a medium-size saucepan.
Promptly remove from heat, and stir in sliced jalapenos. Let stand for 10 minutes.
Scoop the jalapenos into a jar, and pour the liquid over the top. Seal the jar and store it in the refrigerator for 6-8 weeks.
Use as needed.
2 responses to “Texas Potato Salad”
Love it!!! It’s such a easy recipe and a nice change of pace and the taste is so subtle with the jalapeño peppe…can’t wait for our next barbecue to make this again!!!
Gloria. So glad you liked this! Thanks for taking the time to let me know.