Jalapeno Potato Salad
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Side Dishes
Cuisine: American
Keyword: new potato salad, potato salad for cookouts, potato salad with onion and jalapeños, spicy potato salad
Servings: 8 Servings
Calories: 362kcal
Author: Milisa
- 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
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.
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.
Serving: 1g | Calories: 362kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 812mg | Fiber: 5g | Sugar: 11g