Jalapeno Potato Salad

Jalapeno Potato Salad
Debbie Smirnoff/Getty Images
Prep: 12 mins
Cook: 15 mins
Total: 27 mins
Servings: 6 servings
Nutrition Facts (per serving)
426 Calories
40g Fat
12g Carbs
4g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 426
% Daily Value*
Total Fat 40g 52%
Saturated Fat 8g 38%
Cholesterol 25mg 8%
Sodium 615mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 4g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato salad recipe calls for jalapeno peppers, which gives it a real kick. This salad goes well with just about anything but really compliments barbecued pork.


  • 4 large russet potatoes, peeled cut into small cubes
  • 1/4 cup/60 mL extra virgin olive oil
  • 1 cup/240 mL mayonnaise
  • 1/4 cup/60 mL Dijon mustard
  • 1/4 cup/60 mL green onions, chopped finely
  • 1/4 cup/60 mL feta, crumbled or grated sharp cheddar cheese
  • 2 tablespoons/30 mL flat-leaf parsley leaves, finely chopped ( add more if you wish)
  • 2 large jalapenos, seeded and finely chopped
  • 2 tablespoons/30 mL white wine vinegar
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Wash, seed, and dice the jalapeno. Place into a small glass dish (a small drinking glass works well. Add 2 tablespoons of white wine vinegar to jalapeno pieces. Let the mixture sit for 20 to 30 minutes.

  3. After this time, remove jalapenos, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar. 

  4. Bring a large pot of water to boil and add 1 tablespoon of salt. Add potatoes and cook for 20 minutes, or until they are easily pierced through with a knife. Once cooked, drain potatoes, place into an ice bath for 10 minutes, or until sufficiently cooled off. Drain potatoes once more and set aside.

  5. Combine mayonnaise, mustard, oil, 1 tablespoon white wine vinegar, salt, pepper, and garlic powder in a large bowl. Add potatoes, green onion, jalapeno pieces, and feta (or cheddar) to the mixture. Toss to coat well. Transfer to a serving bowl and cover with plastic wrap. 

  6. Place into the refrigerator and let potato salad cool for 2 hours before serving. Serve with your favorite grilled, slow cooked, baked, broiled, or fried meats.  

  7. Serve and enjoy!


  • Store any leftovers tightly covered in the refrigerator for up to 3 days after initial preparation.