What is Spicy Texas-style Potato Salad?
– Cooked potato enriched with fried smoky bacon, spicy jalapeño, onions, creamy mayo, mustard, and cheese, topped with sweet smoked paprika.
Recipe Intro
As the Fourth of July nears, add this spicy Texas-style potato salad to your BBQ menu. It’s great cold with BBQ meats, offering bold flavours and a creamy texture that it is so good it is also perfect as a main dish.
Texas-style Potato Salad Ingredients
- potatoes – Choose waxy potatoes, they will maintain firmness and absorb dressings
- onion – Any variety is fine.
- bacon or pancetta – Buy your favourite, you can also mix different types. Smoked or unsmoked, Cut into small cubes (cubetti).
- garlic – You can either fry briefly for a milder flavour or use fresh for a more robust taste.
- jalapeno – Use fresh or pickled jalapeños. If neither are available, fresh chillies can be used as an alternative for a spicy kick. Adjust the quantity to suit your preferred level of heat.
- apple cider vinegar – adds a tangy, slightly sweet flavour and helps keep the potatoes firm, enhancing the overall taste and texture of the salad. Its milder flavour compared to wine vinegar complements the dish without overpowering it.
- egg – Hard-boiled, can be cooked the day before.
- semi-hard cheese – Monterey Jack or Cheddar, or you can experiment with your favourite ones
- gherkins – Chop them finely
- chives – You can substitute with the green parts of spring onions for a similar mild onion flavour.
- parsley– Buy fresh and use only the leaves, as the stalks can sometimes be too bitter.
- mustard- Use yellow mustard for authentic Texas-style flavour. If unavailable, you can use other types, but adjust the quantity if using stronger mustards like Dijon.
- mayonnaise – Use a good-quality mayonnaise for a creamy texture and rich flavour, as it forms the base of the dressing in this potato salad.
- smoked paprika – Sprinkle on top as a garnish for an added smoky depth and vibrant colour.
While you’re here, check out these yummy potato recipes!
How to make Spicy Texas-style Potato Salad?
Prepare potatoes
In the traditional recipe, the potatoes aren’t peeled, just thoroughly washed and served with the skin on. I’m not keen on potato skins, so I peeled them, but you can prepare them as you prefer. If you want to keep the skins on, buy baby potatoes. Their thin skins are tender, add texture, and they hold their shape well after cooking.
Cut the potatoes into small chunks. Put them in a pot of salted water and bring to a boil, cook for about 12-15 minutes. You want them tender but not falling apart. It’s not a disaster if they do fall apart, as some prefer their potato slightly mashed.
Once your potatoes are cooked, drain them thoroughly and transfer them to a medium-sized bowl.
While they’re still warm, drizzle them with apple cider vinegar. This adds a delicate tang but also allows the potatoes to soak up more flavour as they cool. Cover the bowl and let it rest in the fridge for about 30 minutes to chill and develop those delicious vinegar notes.
Cook and mix ingredients
Finely chop pancetta or bacon, onion, garlic and slice jalapenos. Heat a splash of oil in a pan and fry these ingredients for 2-3 minutes. When frying bacon, aim for a crisp texture without burning, and consider reserving some extra pieces for garnishing individual servings for added crunch and flavour.
Combine everything
Now that your potatoes are nicely chilled and infused with that vinegary goodness, it’s time to add all the cooled fried ingredients – bacon, onions, jalapeños, and garlic. Next, add the chopped hard-boiled egg.
Grate some cheese and add it to the mix. Season with freshly ground black pepper and sprinkle in the chopped parsley and chives. Finally, add the finely chopped pickled gherkins.
In a small bowl or a cup, combine the mayonnaise and mustard, drizzle in some vinegar from the jar of pickles and mix well. Gently stir this dressing into the potatoes, ensuring all ingredients are combined with the mayonnaise and mustard mixture.
What to serve with Spicy Texas-style Potato salad?
Serve cold alongside your favourite meats, perfect at BBQs. Don’t forget to dust with some smokey ground paprika before serving!
For an extra touch of richness, consider frying additional bacon to sprinkle over each serving as a garnish.
I served it with Texas brisket, fresh tomato sauce, and warm bread rolls. (recipe soon)
Recipe Card
Spicy Texas-style Potato Salad
Ingredients
- 5 potatoes - medium size
- 150 ml apple cider vinegar
- 1/2 cup pancetta or bacon
- 1 onion
- 3 cloves garlic
- 1-2 jalapeno peppers or chillies
- 1 tbsp pickled gherkin
- 3 tbsp semi-hard cheese - Monterey Jack or Cheddar
- 1 boiled egg
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp chives
- 1 tbsp parsley
- 2 tsp paprika powder
- salt, pepper - to taste
Instructions
- Wash and peel (or leave the skin on if you want) the potatoes, then cut into small chunks. Boil in salted water until tender, about 12-15 minutes. Drain and transfer to a bowl. While warm, drizzle with apple cider vinegar. Refrigerate for 30 minutes.
- Finely chop the bacon, onion and jalapeños. Heat a splash of oil in a frying pan over medium heat and fry these ingredients until the bacon is crisp and the onions are translucent. You can set aside some extra crispy bacon for garnishing later.
- Now add fried ingredients to the cooked potatoes, then add chopped boiled egg, grated cheese and finely chopped parsley, chives, and gherkins. Season with black pepper.
- In a small bowl or cup, combine mayonnaise, mustard, and pickle vinegar. Add to the potato mixture and gently combine.
- Chill for an hour and garnish with smoked paprika before serving. You can also add some crispy bacon on top.
Notes
What is your favourite potato side dish?
Tell me about your top pick for potato sides!
Whether it’s crispy roast potatoes, cheesy gratin, or something unique, share your favourite recipes and ideas in the comments below.
And if you decide to try this recipe, I’d love to hear how it goes – your feedback means a lot!