Texas Jalapeno Potato Salad

Total Time
Prep 1 hr
Cook 0 mins

Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.

Ingredients Nutrition

  • 5 medium potatoes or 5 large potatoes, boiled, peeled, and cut into chunks
  • 4 eggs, hard-boiled, and chopped
  • 1 cup mayonnaise
  • 23 cup pickled jalapeno pepper
  • 1 tablespoon jalapeno juice, from pickled jalapeno pepper
  • 12 cup chopped celery
  • 12 cup chopped onion
  • 2 -3 green onions, chopped
  • salt and pepper
  • 1 tablespoon chopped cilantro (to garnish)


  1. Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
  2. Add jalapeno juice and mayonnaise to desired consistency.
  3. Add salt and pepper to taste.
  4. Sprinkle chopped cilantro on top.
  5. Serve cold.


Most Helpful

Loved the jalapeno heat and ahhhhhh, the afterglow. I get weak just thinking about it.

gailanng October 14, 2015

Much better than the traditional boring potato salad. I too thought this had way too much mayo. Otherwise, I loved the tartness from the jalapeno pickling juice, the mild spiciness and the addition of eggs and blue cheese. Great alongside a burger.

rpgaymer April 10, 2014

I selected this recipe for My 3 Chefs and served it with brisket. My kids thought it was terrific. I felt there just a little too much mayo for my taste. Next time I make it, I will cut the mayo to 2/3 cup or add another potato. The jalapenos added a little kick which was very nice. I will absolutely make this again. Thanks whitan for a great recipe.

Sunshine Forever June 01, 2008

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