Tangy Jalapeño Potato Salad
Prep time
Cook time
Total time
This Tangy Jalapeño Potato Salad is delicious and so simple to whip up! It pairs perfectly with smoky grilled meat and savory barbecued veggies.
Recipe type: Vegetarian
Cuisine: American
Serves: 8
  • 2 lbs Yukon Gold potatoes {or other type of "waxy" potato}
  • 1 jar Backyard Brine Sweet Heat Jalapeño pickles
  • 3 tbsp Pommery's Grainy Meaux Mustard
  • ½ cup mayonnaise
  • ¼ cup finely chopped fresh white onion
  • 1 tbsp coarse salt
  1. Bring a large pot of water to a boil.
  2. Scrub and peel the potatoes, and cut them into even chunks.
  3. Dump the potatoes into the boiling water, add the coarse salt, and let them cook for 11-13 minutes, until a fork pierces them easily without mushing them.
  4. Drain the potatoes, and place in a large bowl.
  5. Chop the Sweet Heat pickles, along with the pickled jalapenos and pickled onions in the jar, and add to potatoes. Add the fresh chopped onions.
  6. Add the mayo and mustard to the potatoes, and use a spoon to mix everything together.
  7. Place salad in fridge for at least 3 hours before serving.
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2014/06/tangy-jalapeno-potato-salad-with-hamptons-lane/