Jalapeno Potato Salad
Spice up your next cookout with delicious Jalapeno Potato Salad. Classic potato salad with a creamy dressing, pickle relish and candied jalapenos will steal the show at your next BBQ!
We love Southern Potato Salad and decided to kick it up a notch with homemade candied jalapeños to serve with Ribs, Burgers or anything on the grill.
Potato salad is one of the best make ahead side dishes for cookouts and BBQ’s. This recipe is super simple to put together and serves a crowd.
Ingredients Needed
- Russet Potatoes
- Red Onion
- Mayonnaise
- Sour Cream
- Yellow Mustard
- Sweet Pickle Relish
- Candied Jalapenos or pickled jalapenos – diced
- Apple Cider Vinegar
- Honey or Granulated Sugar
- Granulated Garlic
- Dried Dill
- Kosher Salt
- Fresh Ground Pepper
- Smoked Paprika
Step By Step Directions
Peel and dice potatoes. Cover in cold water, rinsing and draining about 3 times. This will remove extra starch and the potatoes will not be mushy.
Cover with cold water once more and add a teaspoon of kosher salt. Cook over high heat, bringing the potatoes to a boil. Cook just until fork tender, about 10 minutes depending on the size of the potatoes.
Drain well and set aside.
Dice the red onion and place on top of the warm potatoes.
Make the dressing by adding the following ingredients to a large serving bowl: sour cream, mayonnaise, mustard, pickle relish, candied jalapenos, apple cider vinegar, sugar, garlic, dill, kosher salt, pepper and smoked paprika.
Whisk together until well combined.
Add the potatoes and red onions to the dressing.
Stir until well combined.
Garnish with additional jalapenos and red onions if desired.
Cover and refrigerate 2 hours or over night. Potato salad is always better the next day.
Recipe Notes
Storage: Store potato salad in an airtight container in the refrigerator up to 4 days. If potato salad has been at room temperature for more than 2 hours, discard it.
Optional Additions: Shredded cheddar cheese, crispy bacon, diced celery, diced hard boiled eggs.
If you like the spicy kick of jalapenos, you’ll also love our Jalapeno Hashbrown Casserole cooked on the grill!
Change up the cookout menu this weekend with this tasty Jalapeño Potato Salad for a delicious make ahead side dish.
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Jalapeno Potato Salad
Ingredients
- 3 pounds russet potatoes
- ½ cup diced red onion
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon yellow mustard like French’s
- ½ cup sweet pickle relish
- ½ cup diced candied or pickled jalapeños
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or granulated sugar
- 1 tablespoon granulated garlic
- 1 tablespoon dried dill
- 2 teaspoons kosher salt divided
- 1 teaspoon fresh ground pepper
- 1 teaspoon smoked paprika
Instructions
- Peel and dice potatoes. Cover in cold water, rinsing and draining about 3 times. This will remove extra starch and the potatoes will not be mushy.
- Cover with cold water once more and add a teaspoon of kosher salt. Cook over high heat, bringing the potatoes to a boil. Cook just until fork tender, about 10 minutes depending on the size of the potatoes.
- Drain well and set aside.
- Place the diced red onion on top of the warm potatoes.
- In a large serving bowl, add sour cream, mayonnaise, mustard, pickle relish, candied jalapeños, apple cider vinegar, sugar, garlic, dill, remaining teaspoon of kosher salt, pepper and smoked paprika.
- Whisk together until well combined
- .Add the potatoes and red onions to the dressing and stir until well combined.
- Garnish with additional jalapenos and red onion if desired.
- Cover and refrigerate 2 hours or over night.
