Texas Potato Salad

Texas Potato Salad

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
392 Calories
16g Fat
54g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 392
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 62mg 21%
Sodium 1501mg 65%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 9g
Vitamin C 27mg 133%
Calcium 83mg 6%
Iron 3mg 18%
Potassium 1367mg 29%
*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.)

If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!


For the Pickled Jalapeños:

  • 1/4 cup rice wine vinegar

  • 1/2 teaspoon mustard seed, optional

  • 1/2 teaspoon sea salt

  • 2 large jalapeño peppers, seeded and finely chopped

For the Potatoes:

  • 8 cups water

  • 1 teaspoon sea salt

  • 8 medium Yukon Gold potatoes

For the Salad Dressing:

  • 1/2 cup Dijon mustard

  • 1/2 cup mayonnaise

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons pickling juice

  • 1 teaspoon sea salt, plus more to taste

  • 1 teaspoon sugar

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon garlic powder

For the Assembly:

  • 2 stalks celery, diced

  • 2 green onions (green part only), chopped

  • 1/4 cup cilantro leaves, washed and chopped

  • 2 medium hard-boiled eggs, cut into medium chunks, plus more for optional garnish

Steps to Make It

Make the Pickled Jalapeños

  1. Gather the ingredients.

    Pickled Jalapeños ingredients

    The Spruce / Abbey Littlejohn

  2. In a small glass or plastic bowl, add rice wine vinegar, mustard seed (if using), salt, and chopped jalapeño. You can use serrano peppers if you prefer. 

    wine vinegar, mustard seed, salt, and diced jalapeño in a bowl

    The Spruce / Abbey Littlejohn

  3. Cover bowl with plastic wrap and place in the refrigerator for 2 to 4 hours. 

    pickled jalapeños in a bowl

    The Spruce / Abbey Littlejohn

Make the Potatoes

  1. Gather the ingredients.

    potatoes in a bowl

    The Spruce / Abbey Littlejohn

  2. Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to the water as it begins to bubble. 

    pot of water with salt

    The Spruce / Abbey Littlejohn

  3. Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15 to 18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.

    potatoes cooking in a pot of water

    The Spruce / Abbey Littlejohn

  4. Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 milliliters of ice), for several minutes. This halts the cooking process and cools the potatoes. 

    potatoes in a bowl of ice water

    The Spruce / Abbey Littlejohn

Make the Dressing

  1. Gather the ingredients.

    dressing ingredients

    The Spruce / Abbey Littlejohn

  2. Add the Dijon mustard, mayonnaise, rice wine vinegar, pickling juice, sea salt, sugar, black pepper, chili powder, cayenne pepper, and garlic powder to the bowl. 

    dressing ingredients combined in a bowl

    The Spruce / Abbey Littlejohn

  3. Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary. 

    dressing in a bowl

    The Spruce / Abbey Littlejohn

Assemble the Potatoes

  1. Gather the ingredients.

    potato salad ingredients

    The Spruce / Abbey Littlejohn

  2. Drain potatoes from the ice bath.

    drained potatoes in a colander

    The Spruce / Abbey Littlejohn

  3. Add to a bowl along with celery, pickled jalapeños, green onions, cilantro, and hard-boiled eggs. 

    celery, pickled jalapeños, cilantro, egg, and green onions in a bowl

    The Spruce / Abbey Littlejohn

  4. Using a large spoon, gently combine with salad dressing. 

    combine the potato salad with the dressing

    The Spruce / Abbey Littlejohn

  5. Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving. Garnish with extra hard boiled egg and jalapeño slices, if desired.  

    Texas Potato Salad covered with plastic wrap

    The Spruce / Abbey Littlejohn