It’s that time of year when we begin to plan for spring projects, grilling out more and potato salad. All kinds of cold salads, actually! I never really knew that potato salad wasn’t Mexican until I was older, lol! True story!
I assumed everything mom cooked was Mexican food!
When I was a young child, mom would prepare fideo(pasta), picadillo(ground beef), frijolitos(beans) con chorizo and ensalada de papa(potato salad)! Typically the cold salad was during the summer to accompany grilled chicken(pollo asado).
I always have to put a Mexican spin on it!
I am notorious for adding Mexican flavors to any dish! Asian, Indian, Greek, Italian and especially American! I can’t help myself most times. But, I do admit I thoroughly enjoy those flavors in their most traditional forms as well. I am a curious cook. What can I say? That’s how some of my best recipes were born, ha, ha, ha!
Mom’s version was very traditional.
Mom’s recipe was very simple, as most are. Potatoes, mayonnaise, celery, onion, salt and pepper. I don’t really remember her adding hard boiled eggs or mustard. It was always delicious though! My version is a bit kicked up with jalapeño, bacon and green roasted green chile. It’s tasty!
One recipe works for many!
My better half quickly pointed out that the jalapeño mayonnaise would be delicious on fish tacos! Yes! I was imagining it in tuna salad or for a spread for sandwiches. Yummy!
Love Potatoes as much as me?
Mashed, fried, roasted and baked! I enjoy them all! Potatoes are versatile and can be transformed in so many ways. More Potato Recipes Potato Recipes.
For Jalapeño Mayonnaise
- 2 jalapeños stem and seeds removed from 1, reserve other
- 1 1/3 cups mayonnaise more or less
- Juice of 1/2 a lime
- salt to taste
You Will Also Need
- 3- 3 1/2 pounds russet potatoes peeled and sliced into 1 inch cubed
- 1/3 of a large sweet onion finely diced
- 1 Previously roasted poblano or (2) Anaheims diced fine
- 1 large stalk celery diced fine
- 1 tbsp yellow mustard or to taste
- 2-3 hard boiled eggs diced
- 6 thick cut strips of bacon previously cooked and chopped
- Fresh cracked pepper to taste
- In the mini chopper, add jalapeño, mayonnaise, lime juice and salt to taste. Process until smooth. Taste for salt. Set aside.
- Add the peeled and sliced potatoes to a pot. Cover with water, add 1 teaspoon of salt and bring to a boil. Reduce heat and cook for 13-18 minutes or until potatoes are fork tender.
- While potatoes cook, prep the rest of your ingredients. Add them to a large bowl as you finish.
- Once potatoes are ready, drain them completely and let them cool. Once cooled, transfer them to the large bowl with chopped ingredients.
- Pour in the jalapeño mayonnaise. Add mustard. Fold to combine so you don't break down the potatoes too much. Taste for salt and pepper. Fold in the diced poblano and bacon . Garnish with the remaining fresh jalapeño, sliced or finely diced. Serve right away or cover and chill until ready to serve.