Texas Jalapeno Potato Salad | The TipToe Fairy Print

Texas Jalapeno Potato Salad



  • Five large potatoes, peeled and cubed
  • 1/2 cup LA MORENA® Whole Jalapeños 28 oz can, diced
  • 2 tablespoon jalapeno juice from the can
  • 1/2 cup yellow mustard
  • 1 cup mayonnaise
  • 4 egg yolks, mashed
  • 1/4 cup red onions, thinly sliced
  • Salt and pepper to taste
  • dash of paprika


  1. Peel and cube 5 large potatoes.
  2. Boil for 10 minutes or until soft. Then, drain.
  3. Boil 4 eggs to hard boiled stage. When done, remove from fire and add ice to cool them down.
  4. Transfer the potatoes to a bowl and set aside.
  5. Quarter and dice about 4-5 LA MORENA® Whole Jalapeños.
  6. Thinly slice about 1/4 of a red onion. Roughly chop the thin slices.
  7. Mash the potatoes slightly.
  8. When eggs are cool to the touch, peel and slice them, removing the egg yolks.
  9. Mash the egg yolks in a small bowl.
  10. Add egg yolks, jalapenos, jalapeno juice, mustard, mayonnaise, onions, and salt and pepper to potatoes.
  11. Combine until completely mixed.
  12. Add a dash of paprika to the top of the potato salad.
  13. Cover and chill for at least an hour, preferably overnight, before serving.

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