Texas Potato Salad

Texas Potato Salad

Sabrina S. Baksh / Regarding BBQ Inc.

  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: serves 4-6

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/60 milliliters rice wine vinegar
  • Optional: 1/2 teaspoon/2.5 milliliters mustard seed
  • 1/2 teaspoon/2.5 milliliters sea salt
  • 2 large jalapeño (seeded and finely chopped)
  • For the Potatoes:
  • 8 medium potatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
  • For the Salad Dressing:
  • 1/2 cup/120 milliliters Dijon mustard
  • 1/2 cup/120 milliliters mayonnaise
  • 1 teaspoon/5 mL sea salt (more if needed)
  • 1 teaspoon/5 mL granulated sugar
  • 1/2 teaspoon/2.5 milliliters black pepper (coarse ground)
  • 1/4 teaspoon/1.25 milliliters cayenne pepper (or chipotle chili powder)
  • 2 tablespoons/30 milliliters rice wine vinegar
  • 2 tablespoons/30 milliliters pickling juice
  • 1/2 teaspoon/2.5 milliliters chili powder
  • 1/4 teaspoon/1.25 milliliters garlic powder
  • For the Assembly:
  • 2 stalks celery (washed and diced)
  • 2 green onions (green part only, washed and chopped)
  • 1/4 cup/60 milliliters cilantro (leaves, washed and chopped)
  • 2 eggs (hard-boiled, cut into medium chunks)

Steps to Make It

Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Pickled Jalapeños

  1. Gather the ingredients.

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

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

Make the Potatoes

  1. Gather the ingredients.

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

  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.

  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. 

Make the Dressing

  1. Gather the ingredients.

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

  3. Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon/2.5 milliliters more if necessary. 

Assemble the Potatoes

  1. Gather the ingredients.

  2. Drain potatoes from the ice bath.

  3.  Add to bowl along with celery pickled jalapenos, cilantro, egg, and green onions. 

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

  5. Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.