Add a little kick to your potato salad recipe this Christmas with some vibrant  pickled red and green jalapenos. This festive take on the classic savoury side dish brings some spice to the menu while being an easy and affordable plate to share.

What you need to know before you start

You’ll need to start this recipe 2 to 3 hours before you’re ready to serve, as the jalapenos need at least a few hours to pickle. Feel free to make your homemade pickles the day before, or even weeks in advance, as they will last up to 1 month in the fridge. Jalapenos aside, the potato and dressing components come together in under 30 minutes, making it a super-speedy side dish for your barbecue, picnic or summer alfresco dinner. 

There’s no need for special equipment to bring this recipe together. A few recycled jam jars are perfect for pickling, and the rest are everyday kitchen utensils like a large saucepan, bowls and a sharp knife.

Why is this the best jalapeno and potato salad recipe?

No stranger to a good potato salad? This one ticks all the boxes thanks to the creamy, tangy dressing loaded with capers, lemon zest, shallots and fresh herbs drizzled over fluffy potato slices. However it’s the freshly pickled jalapenos that takes things to the next level. While you can purchase ready-made pickles from the supermarket, our homemade version adds a beautiful flavour and crunch, maintaining its vibrant colours for visual appeal. The whole dish can even be made in advance for a no-fuss entertaining dish. 

Which are the best potatoes to use for a potato salad?

When choosing the right potato for your salad, opt for a variety that you can boil without it disintegrating. We use kipfler potatoes in this recipe. Often sold covered in soil to protect them from oxidising, you’ll find a beautiful yellow flesh underneath. The skin is thin, so no need to peel; just give them a wash. They have a slight nutty, buttery taste and a creamy texture that holds its shape when cooked. 

You can also use other types of waxy potatoes such as Dutch cream, Yukon gold, nicola or red rascal. We recommend staying away from ‘floury’ potatoes which break down when cooked. This makes them better suited to fries, mashing and roasting. Floury varieties include King Edward, sebago and coliban varieties. 

Should you dress potato salad warm or cold?

Deciding whether to dress your salad warm or cold depends on the type of dressing. If you’re making a vinegar-based dressing, add this to the potatoes while they’re still hot to absorb more flavour. However, for this recipe, the creamy sour cream dressing should be added to cooled potatoes. 

Regardless of the type of dressing, let the salad stand once dressed to allow the potatoes to absorb the dressing and the flavours to deepen. Cover the bowl and place it in the fridge before bringing to room temperature when you’re ready to eat.  

What ingredients you’ll need

Kipfler potatoes: This waxy potato is ideal for potato salads as it retains its shape when boiled. 

Chopped chives: Chives add a mild, onion-like sharpness for a hint of freshness. 

Dill sprigs: Slightly tangy and slightly sweet in flavour, fresh dill adds a citrussy brightness to complement the acidic pickles. 

White vinegar: Vinegar is used as the pickling solution to preserve the jalapenos and balance the heat. 

Caster sugar: Sugar adds a touch of sweetness to the pickling brine. 

Black peppercorns: Peppercorns add a mildly spicy note to the pickles while complementing the heat from the jalapenos. 

Fine salt: Salt is used to enhance the brine’s flavour and helps to pull out moisture from the jalapenos, aiding in the pickling process. 

Bay leaf: Bay leaf imparts a subtle herbal, slightly earthy aroma to the pickling brine, adding an aromatic complexity.

Fresh green and red jalapenos: Both green and red jalapenos are used to provide heat, flavour and texture. 

Sour cream: Sour cream provides a creamy, tangy base for the dressing and adds a subtle acidity to enhance the flavour of the salad. 

Buttermilk: Buttermilk adds a lighter, tangy note to the dressing to balance the richness of the potatoes. 

Capers: The briny, slightly tangy burst of flavour from capers adds complexity and depth of flavour. 

Lemon: The zest and juice of a lemon adds a citrussy brightness to the dressing.

Garlic clove: Raw crushed garlic infuses the dressing with a bold, aromatic flavour for a savoury depth.

Long green shallots: The mild, onion-like sweetness from the green shallots add a touch of sharpness and a refreshing aroma. 

Coriander: Fresh coriander adds a bright, slightly citrussy and herbaceous note to the dressing.

White pepper: White pepper imparts a subtle heat and earthy spice, providing a gentle warmth that complements the creamy and tangy elements of the dressing.

How do you pickle jalapenos?

Pickling is a simple process using vinegar, salt, sugar and whichever spices or herbs you like, including peppercorns and bay leaves. Common pickle recipes will see you boiling the solution and pouring it over your pickling vegetables. For our version, we don’t use any heat, to help the jalapenos retain their vibrant colour. Divide the chillies into jars with a lid and chill in the fridge for at least 2 hours. 

How to perfectly prepare potatoes for potato salad

One of the most important components when cooking potatoes is starting their cooking process in cold water. This is because submerging the potatoes in hot water will cause the outside of the potato to cook faster than the inside, resulting in uncooked or cracked potatoes. 

Undecided on whether you should peel potatoes before boiling? This one is up to personal preference. You benefit from the nutrients and fibre from the skin however it may not be as smooth in texture. Don’t forget to heavily salt your water for boiling and choose a pan that’s large enough to allow you to generously cover the potatoes with water. 

How to store jalapeno and potato salad

You can make this eggless potato salad up to 2 days in advance, however wait until serving to add the pickled jalapenos and fresh herbs. Store covered in the fridge and bring to room temperature before serving. You can store any leftover salad in an airtight container in the fridge for up to 4 days. The pickled jalapenos will last in a jar in the fridge, covered in brine, for up to 1 month.

What to serve with jalapeno and potato salad

This is the perfect easy side salad to accompany large cuts of meat or fresh seafood like grilled lamb cutlets, butterflied king prawns or spiced pork ribs. Serve it in a large serving bowl garnished with chives, some drained pickled jalapenos and fresh dill, with serving tongs so your guests can help themselves.

Drink pairings for our jalapeno and potato salad

Choose light, chilled and refreshing drinks to cut through the creaminess of the sour cream-based dressing. Options include a crisp pilsner, a light lager, a sparkling wine or a non-alcoholic iced tea. 

If you love our jalapeno and potato salad recipe, try this 

Complete your summer barbecue with more of our favourite sides and salads to make on high rotation: 

• Nectarine, radish and summer herb salad with ginger juice vinaigrette
• Rockmelon and mozzarella salad with prosciutto pangrattato 
• Tomato, peach and and basil salad with miso sesame dressing