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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!

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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 with spicy jalapeno dressing.

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.

Draining potatoes, diced for potato salad.

Drain well and set aside.

Diced potatoes in a colander with diced red onion.

Dice the red onion and place on top of the warm potatoes.

Potato salad dressing ingredients in a bowl, not mixed.

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.

Spicy dressing for potato salad in a bowl.

Whisk together until well combined.

Adding diced potatoes to a bowl with dressing.

Add the potatoes and red onions to the dressing.

Bowl of potato salad.

Stir until well combined.

Jalapeno and red onion potato salad in a abowl.

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!

Closeup of bowl of potato salad.Spice up your next cookout with delicious Jalapeno Potato Salad.

Change up the cookout menu this weekend with this tasty Jalapeño Potato Salad for a delicious make ahead side dish.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Jalapeno Potato Salad in a bowl with red onions.
Yield: 8 Servings

Jalapeno Potato Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Spice up your next cookout with delicious Jalapeño Potato Salad. Classic potato salad with a creamy dressing, pickle relish and candied jalapeños will steal the show at your next BBQ!

Ingredients

  • 3 pounds russet potatoes
  • 1/2 cup diced red onion
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard (like French's)
  • 1/2 cup sweet pickle relish
  • 1/2 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

  1. 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.
  2. 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.
  3. Drain well and set aside.
  4. Place the diced red onion on top of the warm potatoes.
  5. 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.
  6. Whisk together until well combined
  7. .Add the potatoes and red onions to the dressing and stir until well combined.
  8. Garnish with additional jalapenos and red onion if desired.
  9. Cover and refrigerate 2 hours or over night.

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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 362Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 812mgCarbohydrates: 49gFiber: 5gSugar: 11gProtein: 6g

Nutritional information is estimated and may not be accurate.

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