Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.

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  • Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.

  • Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.

  • In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

Nutrition Facts

503 calories; protein 7.5g 15% DV; carbohydrates 28.3g 9% DV; fat 40.9g 63% DV; cholesterol 86.1mg 29% DV; sodium 502mg 20% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2005
Despite me overcooking the potatoes this was still very good. Being vegetarian I left out the bacon and I also substituted red pepper for green pickled jalapenos for fresh (can't get fresh ones easily here) and Dijon mustard for brown mustard (don't know what that is). I'm looking forward to the leftovers for lunch today. Read More
(23)
78 Ratings
  • 5 star values: 55
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2005
Despite me overcooking the potatoes this was still very good. Being vegetarian I left out the bacon and I also substituted red pepper for green pickled jalapenos for fresh (can't get fresh ones easily here) and Dijon mustard for brown mustard (don't know what that is). I'm looking forward to the leftovers for lunch today. Read More
(23)
Rating: 4 stars
11/01/2005
This was good - exactly like the potato salad I already make only adding black beans - nice touch! Might have to do it from now on! Thanks Read More
(18)
Rating: 5 stars
08/31/2005
We have 5 children & this was a winner recipe!! I made it for a church picnic & everyone loved it! Read More
(17)
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Rating: 5 stars
11/10/2005
So good! A lot was gone while it was still warm. Used half mayo half Miracle Whip canned jalapenos and all the bacon went in the salad. Read More
(13)
Rating: 5 stars
09/12/2005
Excellent! I added a little Tabasco sauce to it for extra zing. It's now my husband's favorite potato salad. Read More
(10)
Rating: 4 stars
09/16/2005
I made this for the salad bar at our local American Legion Club's steak night and it was well received. Read More
(9)
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Rating: 4 stars
11/05/2005
Pretty good. My problem is I have a tendency to over cook the potatoes. First they are too al dente; next they are mush! Read More
(9)
Rating: 4 stars
09/27/2005
NICE change from traditional Potato Salad will make again Read More
(8)
Rating: 5 stars
09/23/2005
This is fabulous! What a great unique potato salad recipe. I love the spice of the jalepenos. Read More
(8)