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 1hour40minutes
Cook Time 20minutes
Total Time 2hours
3lbsYukon Gold potatoespeeled and cut into 1/2 in cubes
4-5pickled jalapeno peppersfinely chopped
1/2red onionsliced thin
2celery ribsfinely chopped
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.