Ready to bring a little flair to that typically “vanilla” potato salad? Jalapeño peppers bring a medium heat to the side, adding a lively pop to your lunch or BBQ meal. It’s a family-friendly spiciness, so the whole family can enjoy.
A few dashes of Tabasco hot sauce, along with brown mustard and ground cumin, also add to the spiciness. But if you want it even hotter, try substituting those jalapeños for serrano peppers. They’re a step up in heat (10,000 to 23,000 Scoville heat units compared to 2,500 to 8,0000 SHU) with a similar flavor profile.
See this jalapeño potato salad recipe being made
Like this recipe? You’ll love these too:
- Spicy Cornbread: A great pairing with this jalapeño potato salad.
- Sriracha Deviled Eggs: The rooster sauce adds a tasty mild heat and garlic undertone to classic deviled eggs.
- Spicy Cowboy Beans: Sure, a great BBQ side, but don’t overlook these beans as a breakfast twist.
Get these two delicious ground chili powders together. They are two sides to the same coin. Jalapeño bright and grassy and chipotle (a dried and smoked jalapeño) smoky and earthy. Both provide medium-heat (2,500 to 8,000 Scoville heat units.)
Jalapeño Potato Salad
- 6 red potatoes chopped
- 2 jalapeño peppers seeds removed and chopped
- 2 hard boiled eggs chopped
- 2 celery stalks chopped
- 1/2 onion chopped
- 1/4 cup mayonnaise
- 3 tablespoon brown mustard
- 1 tablespoon Tabasco hot sauce
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- In a large pot, cover the potatoes in water and bring to a boil. Then reduce heat to low, cover and simmer for approximately 10 minutes (or until the potatoes are tender).
- Drain the potatoes and allow them to cool completely.
- In a small bowl, mix together the mustard, mayonnaise, Tabasco hot sauce, and cumin.
- In a large bowl, combine the potatoes, jalapeños, eggs, onion, and celery. Then pour the mayonnaise/mustard on top, and toss/stir the potato mix to coat completely.
- For best flavor, refrigerate for at least 2 hours prior to serving.