Jalapeño Potato Salad

Carolyn Haas


From a cook book called: Barbecue Crossroads by Walsh. This is a favorite
Texas potato salad for those who like it spicy!


★★★★★ 2 votes

15 Min
10 Min
Stove Top


  • 4 large
    potatoes, peeled and cut into cubes
  • 1/4 c
    dijon mustard
  • 1/4 c
    white wine vinegar
  • 2 clove
    garlic, crushed
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/2 c
    olive oil
  • 3to4 oz
    black olives, drained
  • 1/4 c
    scallions, sliced
  • 6 oz
    feta cheese, crumbled
  • 4
    jalapeños, seeded and chopped

How to Make Jalapeño Potato Salad


  1. Place potatoes in large saucepan and pour in cold water to cover. Bring to boil. Reduce heat, simmer for 10 minutes or until potatoes are tender. Drain.
  2. Meanwhile, combine mustard, vinegar, garlic, salt and pepper in large bowl. Slowly whisk in oil. Add potatoes, olives, scallions, cheese and peppers. Toss to mix well. Serve chilled or at room temperature.

Printable Recipe Card

About Jalapeño Potato Salad

Course/Dish: Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: Southern

Show 6 Comments & Reviews

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