Texas Jalapeno Potato Salad

Spice up your next backyard barbecue or potluck with Texas Jalapeño Potato Salad—a bold and flavorful twist on a classic side dish. This recipe combines tender russet potatoes with smoky, crispy bacon, tangy dill pickle relish, and a creamy mayonnaise-mustard dressing. The real star, though, is the diced jalapeños, which add just the right kick of heat to make this dish unforgettable. With a sprinkle of paprika and fresh parsley for color, this potato salad is as visually stunning as it is delicious. Perfect served chilled or at room temperature, it’s a versatile dish that pairs well with grilled meats, burgers, or as part of a Tex-Mex-inspired spread. Whip up this easy, crowd-pleasing recipe in just 45 minutes for a side dish that’s guaranteed to impress! Keywords: Texas Jalapeño Potato Salad, spicy potato salad, barbecue sides, Tex-Mex potato salad recipe.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 lbs Russet potatoes
• 3 whole Jalapenos
• 6 slices Bacon
• 0.75 cups Mayonnaise
• 2 tbsp Yellow mustard
• 1 tbsp Apple cider vinegar
• 2 tbsp Dill pickle relish
• 0.25 cups Red onion
• 2 tbsp Fresh parsley
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Peel the russet potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large pot, cover with water, and add a generous pinch of salt.

Step 2

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Do not overcook to prevent them from becoming mushy.

Step 3

While the potatoes cook, dice the jalapenos, removing the seeds if you prefer less heat. Dice the red onion into small pieces and finely chop the fresh parsley.

Step 4

In a large skillet over medium heat, cook the bacon slices until crispy, about 8-10 minutes. Place the cooked bacon on a paper towel-lined plate to remove excess grease, then crumble or chop into small pieces once cool.

Step 5

Once the potatoes are cooked, drain them and allow them to cool for 10 minutes. They should still be warm but no longer steaming.

Step 6

In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, salt, black pepper, and paprika. Mix well to create the dressing.

Step 7

Gently fold the cooked potatoes into the dressing, ensuring each piece is well coated. Be careful not to mash the potatoes.

Step 8

Add the diced jalapenos, red onion, chopped parsley, and crumbled bacon to the bowl. Gently mix everything together to evenly distribute the ingredients.

Step 9

Taste and adjust seasoning if necessary, adding more salt, pepper, or paprika to your preference.

Step 10

Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 11

Before serving, garnish with a sprinkle of paprika and additional chopped parsley, if desired. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1311.6 grams (1311.6g)

Amount per serving	% Daily Value*
Calories	2471

Total Fat 148.30g	190%
Saturated Fat 17.70g	89%
Polyunsaturated Fat 3.00g
Cholesterol 224mg	75%
Sodium 4601mg	200%
Total Carbohydrate 249.50g	91%
Dietary Fiber 19.90g	71%
Total Sugars 16.00g
Protein 45.40g	91%

Vitamin D 8IU	39%
Calcium 211mg	16%
Iron 13mg	73%
Potassium 5687mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 7.2%

Carbs: 39.7%