Jalapeno Potato Salad
A flavorful and smoky potato salad infused with crispy bacon, tangy cider vinegar, and a hint of jalapeno heat. Perfect for picnics, barbecues, or as a side dish, it offers a delightful combination of creamy potatoes and spicy kick that appeals to both casual and seasoned eaters.
Ingredients
Instructions
- Steam the potatoes until tender.
- Cool slightly and cut into large pieces.
- Transfer the potatoes to a large serving bowl.
- Cook the bacon until very crisp and then mince it.
- Pour off all but 2 tablespoons of bacon grease and return the bacon to the pan with the chopped onion.
- Cook the bacon and onion mixture for about 1 minute, then stir in the flour and sugar.
- Gradually add the cider vinegar and water, stirring over low heat until the mixture thickens.
- Pour the sauce over the potatoes.
- Sprinkle with minced parsley, celery seed, and finely minced jalapeno peppers.
- Serve warm or chilled.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or mayonnaise to the potato salad. If you're looking for a milder flavor, substitute fresh jalapenos with pickled jalapenos or omit them entirely. You can also replace the bacon with turkey bacon or a plant-based alternative for a lighter version. This dish is best served warm, but it can also be enjoyed chilled.
Serving Suggestions
Serve this Jalapeno Potato Salad alongside grilled meats for a perfect summer barbecue spread. It pairs beautifully with Glazed Bacon Strips and is a fantastic side dish for picnics. Consider adding a fresh green salad or cornbread for a complete meal. This salad is versatile and can be a great addition to any potluck or outdoor gathering.
Storage & Reheating
To store leftovers, place the potato salad in an airtight container and refrigerate for up to 3 days. When reheating, warm gently in the microwave, stirring occasionally to ensure even heating. If the salad seems dry after reheating, add a splash of vinegar or water to refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Potato Salad contains roughly 658 calories, with 16g protein, 92g carbohydrates, and 26g fat. It is an excellent source of potassium (53% of the Daily Value), vitamin C (53% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 528mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just store it in the refrigerator, covered, to let the flavors meld. However, if you're adding any fresh herbs like parsley, consider adding them just before serving to maintain their vibrant color and flavor.
What kind of potatoes should I use?
New potatoes are ideal for this recipe because they hold their shape well and have a creamy texture. If you can't find new potatoes, Yukon gold or red potatoes are great substitutes. Just be sure to cook them until tender, but not mushy.
Can I make this potato salad vegetarian?
Absolutely! To make this dish vegetarian, simply omit the bacon and use olive oil or vegetable broth for sautéing the onions. You can also add extra veggies like bell peppers or corn for added flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).