Flavor packed, spicy Texas Potato Salad will become your go-to recipe for all your Southern potato salad cravings. Like my Potato Salad with Olives, it’s mouthwateringly tangy thanks to quick pickling onions and jalapenos! This recipe is vegetarian, gluten free and easily vegan without the eggs. [ how to VIDEO on recipe card! ]
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Potato Salad Inspiration
Some years ago I caught an episode of America’s Test Kitchen and spied this recipe. Being from Texas, I knew Texas Potato Salad was a recipe I had to investigate. After all, jalapeños are my food love language!
As I watched the show, I took copious notes and decided it was a recipe I needed to make posthaste! With a few tweaks, it’s become a favorite around here when BBQ and picnic season is upon us.
A New Favorite
I have more potato salad recipes than I know what to do with. Mam-maw, had a favorite Southern potato salad she swore by that included all the ingredients you’d find in a fully stuffed baked potato.
Mom’s preference is a mustard potato salad with pickles, a recipe we love too. My friend Mikel makes a crunchy olive potato salad Rob adores. In fact, he protested at the thought of my making a different one when I first made this recipe.
I’m smitten by this Texas Potato Salad and Rob can’t keep his fork out of it. I do declare this Southern potato salad the official potato salad recipe of Summer. Nothing else will do.
Potato Salad Ingredients
Since German Butterball potatoes are grown locally, that’s typically what I use in this recipe. However, I also make this potato salad with Yukon gold potatoes as in ATK’s original recipe. Both have thinish skin, so there’s no peeling the potatoes. Simply scrub, dice and boil.
What I love most about Texas Potato Salad is the red wine vinegar quick pickling method 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 and it’s signature Texas flair.
You’ll also need:
- Eggs – you’ll hard boil these, peel, chop then incorporate them into the final salad.
- Celery – adds crunch and bulk.
- Chives – offer subtle flavor and speckles of green.
- Mayonnaise – use your favorite here. I like Vegenaise.
- Yellow Mustard – for a sharp, tart and tangy flavor.
- Spices – paprika, black pepper, salt and cayenne bring all the flavors together.
At a Glance: How to Make Texas Potato Salad
A tip I learned from ATK: after the potatoes are drained, sprinkle a bit of pickling brine over the hot potatoes for maximum absorption. I’ve increased the amount of brine I use over the years to add just a bit more flavor to this already flavorful salad.
There are several steps to the recipe, yet each of the cooking and prep steps overlap, so while one ingredient is cooking, another can be mixed or sliced. Here’s how to do it (see recipe card for details):
- First, put the potatoes on to boil.
- Second, while the potatoes are boiling, put the eggs on to cook and make the quick pickle brine. Marinate the onions and peppers.
- Third, whip up the mustard-mayo dressing.
- Next, drain the potatoes, and chill them in the fridge.
- Last, chop the celery and hard boiled eggs, then mix all the salad ingredients in a big bowl.
I like to sprinkle a bit more pickling brine into the mix, tasting as I go. Top with the remaining diced jalapeños and chives then refrigerate for at least a few hours before sharing. A sprinkle of paprika is optional, but it adds just that little extra.
RELATED: Crunchy, creamy and a little briny, Olive with Green Bell Pepper Potato Salad is another recipe you’ll want to try!
Expert Tips
- Make this salad ahead of when you need it to allow the flavors to marry. It gets better with a little time.
- Type of potato matters! Look for German butterball or Yukon Gold potatoes to use in this recipe.
- Keep an eye on the potatoes when cooking. You want them just tender, not mushy, so that they hold their shape in the salad. Simmer the potatoes rather than boiling.
- You’ll have a bit of pickling juice leftover. Drizzle a bit more for extra tang in this potato salad or use it in a salad dressing for a bit of a kick!
More Salads for Sharing
- Deviled Egg Salad
- Broccoli Slaw with Raisins and Walnuts
- Carrot Salad with Honey Lemon Dressing
- Green Olive Potato Salad
- Asparagus and Pea Macaroni Salad
Texas Potato Salad
Ingredients
- 2 lbs (930g) German Butterball or Yukon Gold Potatoes sliced into 1" cubes, skin on
- 3/4 Tbs + 1 3/4 tsp Fine Sea Salt divided
- 2 Whole Eggs leave out for Vegan Option
- 1/3 C (70g) Red Wine Vinegar
- 1 Tbs Cane Sugar
- 1 C (130g) Red Onion sliced thin into 1/2 moons, about 1/2 an onion **.
- 2 Fresh Jalapeños , medium, 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish**.
- 5 Tbs (78g) Yellow Mustard
- 5 Tbs (68g) Mayonnaise I like Vegenaise
- 1 tsp Ground Pepper
- 1/16 tsp Cayenne Pepper ground
- 1/2 C (65g) Celery thinly sliced, about 1 rib
- 2 Tbs Finely Chopped Chives for garnish
- Smoky Paprika (optional)
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. *Keep an eye on the potatoes. If they're cut smaller, they'll cook faster.
- Transfer potatoes into a large mixing bowl and add 3 Tbs of pickling brine (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 to the brine (reserve 1/2 the minced jalapeños for garnish). Marinate for at least 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling brine*, 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.
To Finish:
- Pour the dressing over potatoes reserving a few tablespoons to taste. Top with drained pickled onions and jalapeños. Add the eggs and celery to the 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 and sprinkling in a bit more pickling brine to taste. Transfer to a serving dish, garnish with the remaining minced jalapeños and chives. 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 (I add them all). Refrigerate for at least an hour before serving. Just before serving, sprinkle just a bit of paprika over the top. This is optional but gives the salad a nice finish.
- Store in a covered container in the refrigerator for up to three days.
As soon as the warm weather starts, I make this AMAZING potato salad! It’s an absolute favorite around here & I love the different textures & wonderful tang!!
Oh my gosh! Best News!! Thank you for your note and FIVE star rating, Colleen! Day made :D
I have made this recipe many times before and it is truly amazing! As a wee change, I swapped out the red wine vinegar in the quick pickle for sherry vinegar…delicious! Thanks again Traci for another great dish. x
Hooray! SO happy to hear, Vonnie (love the sherry swap)! Thank you for your rating and review. Day made!
I made this and it was absolutely delicious. Thank you for this excellent recipe.
Hooray! Thank you for your note, Sienna! Day made!
Hi, I’m making this for Christmas lunch it looks delicious. I just wanted to check if the mustard is powdered. Thanks
Hi Bails! I’m sorry for the confusion. It’s prepared yellow mustard, not powdered. I hope this helps and you enjoy the potato salad!
Holy Texas! This is AMAZING!! I love, love, love the heat, the crunch and that dressing!Thank you for what will surely be a regular summer dish in our house!
So happy to hear Colleen! Isn’t it such a nice surprise? Just enough heat and yes to that crunch! Thank you for your note :D
Traci! My mouth is watering! The quick pickling, the extra brine, and of course those jalapeños!!! Who could ask for more Texas Kick than this? I have all the Fixin’s in the pantry and I’m stirring this up for Monday. Hope you have a great Memorial Day!!
Hooray! I know this is a favorite of your’s… I wish I could share it with you <3
This is how I like to make my potato salad, with some good spices and a little kick. Go Texas style!
I’m with ya Mike!
This 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!!!!
Hooray! So happy to hear this Katie. Thank you for your note and sharing your modifications… delicious! We made it too, for the long weekend!
My 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!”
Thank 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
I 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.
You 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!
Your 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!
Thank 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
Well, this sounds right up my alley. Love anything with a little kick to it! Beautiful photos, Traci!
Thank you so much, Tessa!! I hope you enjoy it! :D
Love potato salad! This one sounds amazing, because of the extra kick from the jalapeños! Will be making it this weekend! Pinning!
Oh that’s great Mira! I hope you enjoy the recipe! :D
This looks great! I love new twists on old classics. Planning on veganizing this with flax eggs and Just Mayo :)
Thank you, Sarah! Do ittt!! :D
I 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!
You 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.
Loving 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!
Oh yes, the jalapeños! Hehe… a jig! It’s soooo good! :D I hope you and your’s enjoy it my friend!
I 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!
Mmmmm, 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!
Love 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.
I think you’re right on Katalina! Thank you for your kindness. I hope you enjoy the recipe! :D
Traci, 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.
Awh, 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!
This potato salad looks divine, Traci! Love the colour and the beautiful flavours. Definitely need to try this out!
Oh yes, Jess! :D
I 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!
Mee 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
This 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?!?!
Heeey, 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
You 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!
Thank 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
This 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!
Thank you, Jennifer… yeah that mustard is stout, even with the mayo in there. But those peppers!! Nom nom nom!!
Well 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!
Hehe… Yeah, I couldn’t agree more! Love this recipe, Natalie! I think you will too. :D
Lovely photos! This looks so creamy and totally flavor packed ;)
Thank you, Medha!
Oh 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!
Oooohhh, so happy you love it! Enjoy, Chelsea! :D
Yes, Traci…the official potato salad recipe of Summer! I second that! Love the little Texas kick!
It’s that kick, Mary Ann that takes this salad from ordinary! Love it! :D
This salad looks divine! I’ll have to make it very soon… like “very very very” SOON! :))
Lovely work and photos as always Traci! <3
Thank you, Rafaella! :D I hope you enjoy it!
I’m with Beeta, we all need to be neighbors! So gorgeous!
Thank you, Deb!
Traci, 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
Your 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!