This homemade Texas potato salad combines the creaminess of mayonnaise and mustard with an added kick of pickled jalapenos. It’s a delectable side dish and must-have for potlucks and BBQs.

This potato salad is a perfect accompaniment for barbecued meats. The creamy base, combined with chopped pickled jalapenos, makes it a great side dish for beef brisket, smoked pulled pork, and Texas-style beef plate ribs. It’s incredibly delicious and one of our favorite homemade potato salads!

What is Texas potato salad?

Texas potato salad is simply a variation of potato salad. Think of it as a fusion dish that blends Texas German and Mexican food 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 serving 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
• Celery
• Green onions (sub with red onion for a sharper bite)
• Cilantro (sub with parsley)
• 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
• Paprika (garnish)

How to Make Texas Potato Salad

• Bring 10 cups of water to rolling boil in a large pot. Add 2 teaspoons of salt and stir through.
• Next, add potatoes to the salted water and boil over medium heat for 18-20 minutes. Potatoes are done when they are easily pierced with a sharp knife.
• Drain the potatoes, and set them aside to cool, and then cut them into cubes. There is not need to remove skins with Yukon Gold potatoes. If you’ve substitute with russets, then peel them first before boiling

Potato salad dressing

• Combine mayo and mustard with remaining 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

Did you know that you can make your own pickled jalapenos? They are easy to make, have a fresh spicy crunch with a hint of tart flavor They work perfectly in homemade Texas potato salad. Use them in queso or nachos too! If you grow your own jalapenos and looking for a way to preserve them, this is the way to go

• 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.

‘*If you aren’t a fan of spicy jalapenos, try a milder pepper like Anaheim, Pasilla, or bell peppers. If you’d prefer spicier Texas potato salad, we recommend using serrano peppers or hot Hatch chilies. Some folks cant tolerate peppers at all, and should omit them entirely in this recipe. Use finely chopped dill pickles r pickle relish instead.

More potato salad recipes

• Hawaiian Potato Salad
• Bacon Lover’s Potato Salad
• Deviled Egg Potato Salad
• Tangy Mustard Potato Salad
• Herb and Caper Potato Salad

Print

Homemade Texas Potato Salad

This potato salad is a perfect accompaniment for barbecued meats. The creamy base, combined with chopped pickled jalapenos, makes it a great side dish for barbecued meats.

Course Side Dish

Cuisine American, American BBQ

Keyword Potato Salad, texas potato salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 365kcal

Author Sabrina Baksh

Ingredients

• 8-10 medium Yukon Gold potatoes
• 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
• paprika (garnish)

Instructions

• Bring 10 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 potatoes to the pot. Boil over medium heat for 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 to cool for 10-15 minutes, remove skins, then cube them.

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 well and taste. Adjust as needed.
• Add cubed potatoes to the salad dressing, along with chopped green onion, celery and chopped eggs. Gently fold to combine.
• Scoop mixture into a serving dish and garnish with chopped cilantro and paprika. 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

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.

Nutrition

Calories: 365kcal | Carbohydrates: 32g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 722mg | Potassium: 785mg | Fiber: 4g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg

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