Go Back
+ servings
Jalapeño Bacon Potato Salad

Jalapeño Bacon Potato Salad

Course Salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Let Potatoes Cool 25 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings


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.


As I stated, mom never added mustard, but I love it. It adds just enough tang to the recipe. It's that thing that will make you want to keep eating more and more! You could use this same recipe and switch out the potatoes for 1 pound of cooked macaroni pasta. Add some small Spanish olives for more flavor and texture.