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5 from 1 vote

Texas Potato Salad

Kick your usual potato salad up a notch this summer with this creamy Texas-style potato salad that has plenty of heat from pickled jalapeno peppers. An ideal side dish with any grilled meat!
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 8 servings


  • 3 lbs Yukon Gold potatoes peeled and cut into 1/2 in cubes
  • 1 tablespoon salt
  • 4-5 pickled jalapeno peppers finely chopped
  • 1/2 red onion sliced thin
  • 2 hard-boiled eggs diced
  • 2 celery ribs finely chopped
  • 2 tablespoons pickle relish
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/2 teaspoon ground pepper
  • 1 tablespoon xylitol or sugar
  • Salt to taste


  • Place peeled and cubed potatoes in a large pot and cover with water. Dissolve salt over top. Bring potatoes to a boil over high heat. Reduce heat to medium and simmer 10-15 minutes or until potatoes are just tender (do not overcook) Drain potatoes and place in a large bowl. Place potatoes in refrigerator 30 minutes.
  • Remove chilled potatoes from fridge and stir in jalapeno, onion, eggs, celery, and pickle relish. Set aside.
  • In a small bowl, whisk mayonnaise, mustard, pepper, and xylitol (or sugar) until smooth. Pour over potato mixture and stir to coat. Season potato salad with salt to taste.
  • Refrigerate potato salad at least 1 hour before serving.


Store potato salad in refrigerator up to 3 days.