This Tangy Jalapeño Potato Salad is bright, flavorful, and easy to prepare. It pairs beautifully with smoky grilled meats and charred vegetables.
I’m excited to introduce my newest sponsor: Hamptons Lane. They curate small-batch, hard-to-find gourmet foods and innovative kitchen tools, packaged into a themed box delivered to your door. I sampled their Gourmet Picnic box, which included a sturdy wine tote, an olive wood and carbon steel knife from Spain, grainy French mustard, a fig & onion jam made with local produce, and tangy-spicy Backyard Brine pickles. Inspired by those products, I created this Tangy Jalapeño Potato Salad to showcase the mustard and pickles.
I focused on the grainy mustard and artisan pickles because their bold flavors called for a simple, complementary side. Potato salad felt like the perfect match for my bacon-wrapped BBQ turkey tenders — a cool, tangy counterpoint to smoky, grilled meat. Many potato salad recipes include eggs or bacon, which can turn a side into a full meal. I wanted a lighter but satisfying option.
This recipe is straightforward and quick to prepare. The Yukon Gold potatoes provide a creamy, tender base without becoming heavy. The grainy mustard adds a sharp, tangy note, while the pickles and pickled jalapeños contribute heat and acidity. A touch of mayonnaise binds everything into a creamy dressing that’s balanced rather than rich. Left to chill in the refrigerator for a few hours, the flavors meld into a crowd-pleasing side that will stand out at any cookout.
Tangy Jalapeño Potato Salad
Ingredients
- 2 lbs Yukon Gold potatoes (or another waxy potato)
- 1 jar Backyard Brine Sweet Heat Jalapeño pickles
- 3 tablespoon Pommery’s Grainy Meaux Mustard
- ½ cup mayonnaise
- ¼ cup finely chopped fresh white onion
- 1 tablespoon coarse salt
Instructions
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Bring a large pot of water to a boil.
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Scrub and peel the potatoes, then cut them into even chunks.
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Add the potatoes to the boiling water with the coarse salt and cook 11–13 minutes, until a fork pierces them easily but they don’t fall apart.
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Drain the potatoes and transfer them to a large bowl.
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Chop the Sweet Heat pickles, including the pickled jalapeños and onions from the jar, then add them to the potatoes along with the fresh chopped white onion.
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Stir in the mayonnaise and grainy mustard, mixing gently until everything is combined.
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Chill the salad in the refrigerator for at least 3 hours before serving to allow the flavors to meld.
Disclosure: I received products from Hamptons Lane for this recipe. All opinions are my own. Recipe created by Valentina Celant at TheBakingFairy.net.