Kickin’ spicy Texas Potato Salad will become your go-to recipe for all your Southern potato salad cravings. It’s mouthwateringly tangy with a kick! vegetarian + gluten free
I’m not a big TV watcher, but when I do, you know I’m either watching my regular TV show, y’all know, the Bachelorette, or learning something new on PBS like from Science Now, Nova, Nature, or American’s Test Kitchen (polar opposites I know, but one must have a little mindless chatter in one’s life, right?).
Since I don’t subscribe to American’s Test Kitchen or Cooks Country Magazine, I’m usually feverishly scribbling down notes when Chris et. al., is talking about or making a recipe.
Texas Potato salad had me hooked once I heard Texas. I knew it would have a kick. Just my style. So after I heard the introduction, I grabbed my notebook and scribbled as fast as I could.
I have more potato salad recipes than I know what to do with. My Mam-maw, a had a favorite Southern potato salad she swore by, and my mom, a mustard potato salad recipe we all love too. My friend Mikel makes a crunchy olive potato salad Rob adores. He protested at the thought of my making a new one.
But I did anyway.
I was smitten by this Texas Potato Salad and he couldn’t keep his fork out of it.
Since German Butterball Potatoes were part of my CSA share last week from Prairie Bottom Farm, I knew it was time to share this potato salad recipe with y’all.
Inspiration comes in the form of delicious surprises from CSAs… that’s the fun of it!
What I love most about Texas Potato Salad is the quick pickling used to draw out tangy yet spicy flavors in the onions and jalapeños. It renders them a bit more mellow, yet gives this creamy potato salad pops of crunch and flavor that goes beyond mustard and mayo.
I’ve come to adore a bit of runny nose and mouth burn this potato salad imparts.
I declare this Southern potato salad the official potato salad recipe of Summer. Nothing else will do.
Do you have a favorite potato salad recipe? How is it different than this one?
More Side Salads for Sharing:
- Broccoli Slaw with Golden Raisins and Walnuts
- Texas Potato Salad
- Green Olive and Egg Potato Salad
- Lemon-Dijon Asparagus and Pea Macaroni Salad
Texas Potato Salad
Ingredients
- 2 lbs German Butterball or Yukon Gold Potatoes sliced into 1" cubes, skin on, 930g
- 3/4 Tbs + 1 3/4 tsp Sea Salt divided
- 2 Whole Eggs leave out for Vegan Option
- 1/3 C Red Wine Vinegar 70g
- 1 Tbs Cane Sugar
- 1 C Red Onion sliced thin into 1/2 moons, about 1/2 an onion, 86g
- 2 Fresh Jalapeños 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish., 24g
- 5 Tbs Yellow Mustard 78g
- 5 Tbs Mayonnaise 68g, I use Just Mayo
- 1 tsp Ground Pepper
- 1/16 tsp Cayenne Pepper ground
- 1/2 C Celery thinly sliced, about 2 ribs, 52g
- 2 Tbs Finely Chopped Chives for garnish
Instructions
For the Potatoes:
In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 3/4 Tbs sea salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Youkon Gold take between 12-15 minutes to cook. Simmer until just fork tender, but not mushy. Drain.
Dump potatoes into a large mixing bowl and add 1 1/2 Tbs of pickling juice (see below - quick pickle). Place in refrigerator for 20 minutes.
For the Eggs:
In a small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice and place in large bowl with potatoes.
To Quick Pickle:
- In a medium bowl, whisk together vinegar, sugar, and 1 tsp salt. Add onions and jalapeños (reserve 1/2 the minced for garnish). Marinate for 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling juice*, and add pickled jalapeños and onions to the mixing bowl with the eggs and potatoes.
For the Dressing:
In a small bowl, whisk together the mustard, mayonnaise, ground pepper, 3/4 tsp sea salt, and 1/16th tsp cayenne. Pour over potatoes, pickled onions and jalapeños and eggs, reserving a few Tbs to taste.
To Finish:
- Add celery to potato salad. Use a silicon spatula to gently mix potato salad together, making sure to scrape bottom of the mixing bowl to incorporate all the ingredients.
Taste for seasoning adjustment, adding the reserved dressing if desired. For more kick, garnish with the remaining jalapeños. **Flavor development will improve as the salad chills in the fridge, and the spicy will increase in intensity! Keep this in mind when adjusting flavors or adding that last bit of jalapeños as a garnish! (We added it all).
- Refrigerate for at least an hour before serving.
Recipe Notes
*All but 1 1/2 Tbs of pickling juice will be leftover. The leftovers can be used to make a spicy vinaigrette if desired.
Store leftovers in a lidded container, in the refrigerator for up to two days.
Adapted from Cooks Country, American's Test Kitchen.
Mike from Chili Pepper Madness says
July 2, 2018 at 8:07 amThis is how I like to make my potato salad, with some good spices and a little kick. Go Texas style!
Traci says
July 2, 2018 at 1:35 pmI’m with ya Mike!
Katie Miller says
July 4, 2017 at 11:45 amThis potato salad was such a hit with my Husband and Dad!!! They LOVED it and continuously request it. I made a couple changes – I minced all the jalepenos instead of leaving some as rings, I pickled the onions and jalepenos for longer, and I added more mayo than mustard (4 TBS mustard and 6 TBS mayo). DELICIOUS RECIPE!!!!
Traci says
July 5, 2017 at 4:12 pmHooray! So happy to hear this Katie. Thank you for your note and sharing your modifications… delicious! We made it too, for the long weekend!
Freyja says
April 18, 2017 at 11:55 amMy husband said this is better the second day, and that all his co-workers were jealous when he opened up his meal prep container with this and a pulled pork sandwich in it! I’m going to very finely dice the onions next time rather than half moons, but that’s nothing against you, just kind of how he would prefer them, but he eats them anyway.
Also I know this comment is super long after you posted the recipe, but I just wanted to let you know that while I can’t eat it (I’m AIP and allergic to vinegar and eggs) the hubs LOVED it. Thank you for this! He just texted me “Thank you for the ballin’ lunch!”
Traci says
April 20, 2017 at 7:30 amThank you so much Freyja (never a too long comment!)! I’m so happy your husband enjoyed this scrumptious salad – so much to love indeed!! :D
revsharkie says
May 26, 2016 at 10:16 amI have a suspicion my husband won’t love this as much as I will. I’ll probably make it anyway.
You asked about a favorite potato salad: Mine is German Kartoffelsalat, which is made with red potatoes and bacon and served warm.
Traci says
May 26, 2016 at 11:11 amYou and me both, revsharkie! My husband prefers the more traditional variety… but I make it anyway! :D More for me! :D I’ll look up the German Kartoffelsalat. This sounds similar to what my Grandmother made. I hope you enjoy the recipe!
Sonya says
August 13, 2015 at 5:01 pmYour photos are SO beautiful…you are a seriously talented photographer! I love the ATK and Cooks Country shows too, and I take way too many notes! I have their Family Cookbook, Cooking for Two 2009, and a dozen issues. Their French, German, American, Tuscan and Dill Potato Salad recipes are also really good!
Traci says
August 13, 2015 at 5:38 pmThank you so much, Sonya! Their shows have made me a better cook for sure – I can see why you have many of their books and magazines! I’ve made their Dill Potato Salad too and it is incredible. I’ll have to give their other varieties a go too. They’ve got us covered! :D
Tessa | Salted Plains says
June 27, 2015 at 8:55 amWell, this sounds right up my alley. Love anything with a little kick to it! Beautiful photos, Traci!
Traci says
June 29, 2015 at 12:15 amThank you so much, Tessa!! I hope you enjoy it! :D
mira says
June 26, 2015 at 2:33 pmLove potato salad! This one sounds amazing, because of the extra kick from the jalapeños! Will be making it this weekend! Pinning!
Traci says
June 29, 2015 at 12:13 amOh that’s great Mira! I hope you enjoy the recipe! :D
Sarah | Well and Full says
June 25, 2015 at 10:27 amThis looks great! I love new twists on old classics. Planning on veganizing this with flax eggs and Just Mayo :)
Traci says
June 25, 2015 at 12:50 pmThank you, Sarah! Do ittt!! :D
Aysegul says
June 25, 2015 at 4:45 amI can eat potato salad breakfast, lunch and dinner. I know some people hate it, but I cannot get enough of it.
I am in the process of creating a potato recipe myself and this recipe is such a great inspiration.
Thanks for sharing. Oh also, beautifully photographed.
Cheers!
Traci says
June 25, 2015 at 12:54 pmYou know what, Aysegul, I think I could too… especially after having this one. My CSA is packed with potatoes right now too! :D Looking forward to seeing what you develop! Thank you, my dear.
[email protected] says
June 25, 2015 at 4:25 amLoving the addition of the jalapeños, Traci! Potato salad is definitely popular at our house, especially in the summer, but truthfully, it’s the same mayo based salad that I’ve been making for years… I think they would do a jig if I served this flavor-loaded baby up! Thanks for the inspiration!
Traci says
June 25, 2015 at 12:51 pmOh yes, the jalapeños! Hehe… a jig! It’s soooo good! :D I hope you and your’s enjoy it my friend!
Geraldine | Green Valley Kitchen says
June 24, 2015 at 1:32 pmI just love potato salad, Traci, and this one looks fantastic! I usually go for a mild, creamy potato salad so can’t wait to try this one with it’s spicy kick. Perfect for all the summer picnics and parties come up. I too madly scribble down notes from America’s Test Kitchen! Thanks for a great recipe, Traci!
Traci says
June 24, 2015 at 11:20 pmMmmmm, mee tooooo, Geraldine! I tend to eat wayyy too much of it if it’s around, especially this one. Oh and it’ll be a good one to take to parties and picnics as it travels with ease. Hehe, ATK!
Katalina @ Peas and Peonies says
June 24, 2015 at 11:48 amLove the addition of mustard and eggs, that’s what probably make this salad so creamy. I can see how well these flavors work together, and also your photography is so gorgeous, it makes this salad look fabulous. Would really love to give it a try, as I completely love all the ingredients.
Traci says
June 24, 2015 at 11:19 pmI think you’re right on Katalina! Thank you for your kindness. I hope you enjoy the recipe! :D
Kelly @ Inspired Edibles says
June 24, 2015 at 10:54 amTraci, when I see how much care you dedicate to your thoughtful recipes and beautiful photography, I can well understand how two posts a week would be over the top — (even for a full time blogger!). I am still dreaming of your ice cream and ice cream sandwich combo and now this beautiful salad. Yes!! We are growing jalapeno peppers in our garden and I’m thrilled to see that 4 are well on their way (I’m telling you it just makes my day to discover new growth — I get excited about the morning walk the night before :). I love the quick pickle method you used for the onions and jalapeno – talk about achievable and it sounds so delicious. I too love the briny tang of pickled goodies in a salad; this one has it all! Just lovely.
Traci says
June 24, 2015 at 11:18 pmAwh, thank you for seeing me, Kelly. :D I’m still dreaming of the ice cream too!! More please! Oh my how exciting!! Fresh jalapenos are incredible.. I love them so much and can get them locally now.. but they won’t last long. Yeah, this salad is like none other I’ve tried. It’s just got so many interesting and mouthwatering flavors happening.. and then there’s the crunch. Just love it!
Pang @circahappy says
June 24, 2015 at 10:53 amI hardly watch cooking shows anymore because I have all my blogger friends to follow & admire, exhibit A: this blog of yours. I am glad you took a note & share with us this delicious looking recipe, Traci. I hardly ever make potato salad, but this one is such a keeper. <3 <3 <3
Traci says
June 24, 2015 at 11:15 pmOh I know, me too Pang. Exhibit B: Circa Happy! :D LOL
Jess @ whatjessicabakednext says
June 24, 2015 at 8:43 amThis potato salad looks divine, Traci! Love the colour and the beautiful flavours. Definitely need to try this out!
Traci says
June 24, 2015 at 9:35 amOh yes, Jess! :D
Chelsea @ Chelsea's Healthy Kitchen says
June 23, 2015 at 6:21 pmI love a good potato salad – they’re one of the best parts about summer BBQs! That’s such a neat idea to pickle the onions and jalapenos. Although I’ll probably leave out the latter because I’m a wimp when it comes to hot foods!
Traci says
June 23, 2015 at 6:58 pmMee tooo, Chelsea! Indeed one of the best parts! Love the pickling too. Now, Chelsea, you know those jalapenos are good for your health… repairs free-radical damage, reduces LDL, high in vit. C …. etc. Maybe only put 1/2 the jalapenos in! :D
Min says
June 23, 2015 at 2:24 pmThis looks absolutely divine, Traci! You had me at Texas ;). And you def got me chuckling with your “runny nose and mouth burn” description. Now I really want to take you out to a Korean restaurant ;). Def pinning and trying this recipe! P.S how is it almost July already?!?!
Traci says
June 23, 2015 at 6:55 pmHeeey, Min! Thank you my dear! Hehe, Texas. Yup. I would love to go to a Korean restaurant with you for a bit of mouth-water and nose runnin! Heh! (IDK where July went?? What happened?). :D
Annie @ Natural Sweet Recipes says
June 23, 2015 at 2:13 pmYou really have a gift of making nutritious food look so delicious!! I am not always a fan of potato salad because often times it is loaded with unnecessary amount of mayo or creams. This looks really fantastic!! I will certainly have to plan on making this for family next weekend!
Traci says
June 23, 2015 at 6:54 pmThank you, Annie! I hear you. I really wanted to find a balance with this recipe. I’ve made it several times and have adjusted the creamy factor up and down. I think I found a balance. Let me know if you make it! :D
Jennifer Harmon {Peppers and Peaches} says
June 23, 2015 at 1:44 pmThis looks amazing! I love potato salad and I love jalapenos even more! Your picture are lovely too, the yellow really pops against the white. Mhmmm!
Traci says
June 23, 2015 at 6:51 pmThank you, Jennifer… yeah that mustard is stout, even with the mayo in there. But those peppers!! Nom nom nom!!
Natalie @ Tastes Lovely says
June 23, 2015 at 9:49 amWell doesn’t this potato salad look PERFECT! I am kind of loving that you added jalapeno. Potato salads could use a bit more bite. Can’t wait to make this!
Traci says
June 23, 2015 at 11:05 amHehe… Yeah, I couldn’t agree more! Love this recipe, Natalie! I think you will too. :D
Medha @ Whisk & Shout says
June 23, 2015 at 8:57 amLovely photos! This looks so creamy and totally flavor packed ;)
Traci says
June 23, 2015 at 11:04 amThank you, Medha!
Chelsea @ Port and Fin says
June 23, 2015 at 8:43 amOh my gosh, Traci, this is my kind of potato salad! Love the colour, texture, and flavour combo here. I’ll definitely be making this this summer!
Traci says
June 23, 2015 at 11:04 amOooohhh, so happy you love it! Enjoy, Chelsea! :D
Mary Ann | the beach house kitchen says
June 23, 2015 at 6:06 amYes, Traci…the official potato salad recipe of Summer! I second that! Love the little Texas kick!
Traci says
June 23, 2015 at 11:04 amIt’s that kick, Mary Ann that takes this salad from ordinary! Love it! :D
Rafaella Sargi | RafaellaSargi.com says
June 23, 2015 at 4:56 amThis salad looks divine! I’ll have to make it very soon… like “very very very” SOON! :))
Lovely work and photos as always Traci! <3
Traci says
June 23, 2015 at 11:03 amThank you, Rafaella! :D I hope you enjoy it!
deb says
June 23, 2015 at 4:26 amI’m with Beeta, we all need to be neighbors! So gorgeous!
Traci says
June 23, 2015 at 11:01 amThank you, Deb!
Beeta @ Mon Petit Four says
June 22, 2015 at 10:45 pmTraci, how is that you even make potato salad look like the most delicious thing in the world!!?? Seriously. I love potatoes, I love salad, but usually when I SEE potato salad I’m just like meh…but THIS…where can I get my hands on one and how fast?? I really need to live next door to you. I’d be eating potato salad, bourbon cherry ice cream sandwiches, and giggling over Chris’s lame jokes with you all day :) I can’t wait to try this potato salad recipe – it looks so perfect. You’re right; this MUST be at my 4th of July gathering. Thank you for sharing!! <3
Traci says
June 23, 2015 at 11:01 amYour so kind, Beeta, thank you! :D I hear you about potato salad… this is the first recipe I’ve gotten excited about in a looong time! I’d love it if we were neighbors! Absolutely! I hope you enjoy it!