Texas Style Potato Salad

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


A chunky style potato salad with a spicy kick!


  • 1.5 lbs of baby yellow potatoes, chopped thick
  • 3 hardboiled eggs
  • 4 slices of crispy bacon, chopped
  • 1/4 c red onion, diced
  • 1/4 c green olives (or black if you prefer), sliced
  • 1 jalapeno, diced (if you like it super spicy, leave insides in)
  • 3/41 c mayonnaise
  • 1 TB yellow mustard
  • pinch of salt


  1. In a large pot, add the chopped potatoes and enough water to cover them well.
  2. Bring to a boil and cook for about 30 minutes or until potatoes are tender.
  3. Drain the water and allow potatoes to cool.
  4. While potatoes cool, prepare the rest of your ingredients.
  5. In a large bowl, combine all ingredients with the potatoes. Mix well.
  6. Refrigerate until needed or serve immediately.
  7. Enjoy 🙂


  • Serving Size: 4