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! ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “I made this and it was absolutely delicious. Thank you for this excellent recipe.” ~ Sienna
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 Key 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.
- 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!
Traci’s Tips
- Make this salad ahead of when you need it to allow the flavors to marry. It gets better with a little time.
- 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
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 Large Eggs leave out for Vegan Option
- 1/3 C (70g) Red Wine Vinegar
- 1 Tbs Organic 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.
I am getting ready to make this for a crowd…..again! By popular request, I will have to quadruple the recipe. In the past, I have sub’d baby red potatoes and it was still excellent. I usually add additional eggs, and onion and jalapenos that I marinate overnight (dont do it longer than that, they lose their crisp texture). Extra egg, fined diced jalapeno as garnish takes it over the top and shouldnt be omitted. Thanks again Traci….I give you all the credit too!
Hii Dave! Love hearing this! Thank you for your note, tips and sending a smile. Quadrupling sounds efficient and I’m SO glad everyone’s enjoying the potato salad!
I made this to go with an overnight smoked Texas-style brisket, and I’m here to tell you… I ain’t mad at it. It was fantastic. The family ripped through it and left the bowl picked clean. I was hoping I’d have some leftovers for lunch this week, but NOPE! The only 2 tweaks (if you could even call it that): I used 50-50 yellow mustard/dijon, and, instead of making the quick-pickled onions and peppers per the recipe, I threw the fresh jalapeños into a jar of some pickled red onions I keep on the kitchen counter, then cut ’em up as per the recipe…. Now, I’ve gotta figure out what I’m gonna do for lunch this week. 🤔
Thanks for sending a smile, Matt! Love hearing everyone enjoyed the potato salad! Sounds like it’s time for another round!
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
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