Potato Salad Made Spicy with Pineapple Habanero Pepper Jelly
Never worry about what to bring to your next family reunion or workplace potluck again, because Texas Pepper Jelly’s awesome Pineapple Habanero Potato Salad is about to become your very best friend. This big bowl of potato salad will make any crowd forget all about anything anybody else may have brought to the table.
The secret is the Texas Pepper Jelly brand of Pineapple Habanero Pepper Jelly. It adds more than just a touch of spicy goodness to this potato salad. You’ll have to make it to see and understand what we are talking about.
We used our pineapple jelly in this recipe. However, we challenge you to make it your own, by selecting your favorite from our habanero jelly lineup and adding it instead of the pineapple flavor.
What is traditional potato salad?
Traditional potato salad is the base for pretty much all homemade potato salad recipes today. As well as, pre-made products in your supermarkets today.
Sometimes you’ll find a traditional recipe for potato salad with eggs. If they don’t include eggs, you will definitely find potatoes, mayo, and a little bit of mustard in all of them.
Now add our ingredients and you get a spicy potato salad version that will be your new go-to recipe.
What goes in our potato salad recipe that makes it spicy?
It is our wonderfully sweet heat balanced Pineapple Habanero Pepper Jelly. We don’t add jalapenos, spices, or hot peppers to the blend of ingredients, the spiciness truly comes from the jelly itself.
Don’t worry, we haven’t totally gone off the rails with our ingredients. Our potato salad recipe has other typical items such as eggs, onion, and pickles, too.
And you can make our recipe a little sweeter by switching out a couple of items on the ingredient list:
- Mayonnaise – Miracle Whip Salad Dressing
- Kosher dill pickles – Sweet Gherkins
It will still have the habanero heat, just a little less noticeable with the salad dressing and sweet pickle adjustments.
What are the best potatoes for potato salad?
You can really use whatever you like.
Think of potatoes like apples. There are a bunch of varieties to choose from, Gala, Mcintosh, Honey Crisp, Granny Smith, and Envy to name a few. In those varieties, you surely have your favorites.
Well, potatoes have their fair share of varieties, too. Red, Carola, Russet, and Fingerlings are some of the more popular.
While not all of them will create the same great meaty texture as a Yukon Gold potato, you still get a flavorful dish. And sometimes more colorful. (This would be when you use the Reds or Fingerlings and leave the skins on) We say – “Use your favorite”.
We just happen to use Yukon Gold potatoes when we throw together our potato salad recipe.
- 10 large Yukon Gold potatoes, peeled, cubed, boiled, and drained
- 1 green pepper, diced
- 1 red pepper, diced
- 3/4 cup Kosher dill pickles, finely diced
- 1 large onion, diced
- 4 boiled eggs, 3 of them chopped 1 sliced
- 2/3 cup mayonnaise or Miracle Whip
- 1 tablespoon yellow mustard
- 1 cup Texas Pepper Jelly Pineapple Habanero
- pinch of Craig’s Chipotle Seasoning
Directions to put the potato salad together:
Mix everything except the non-chopped egg and Craig’s Chipotle Seasoning together and put it in a nice big serving bowl. Slice the remaining boiled egg and arrange the slices on top of the salad. Sprinkle with a little of the chipotle seasoning. Cover tightly and store it in the refrigerator until just before serving.
When it’s time to eat, remove the cover and set the bowl on the table. Then stand back and watch the bowl get cleaned out! Your guests will go away saying it was the best potato salad they had ever eaten.
Do you need more detailed instructions like how long to boil the potatoes?
Check out the printable recipe below. All the details you need, including how long to boil the potatoes. It also has a button allowing you to pin to your board over on Pinterest. That way you can keep it organized with all the other blog recipes you have found over the years.
Looking for more recipes? Check out our blog or our recipe tab in the menu.
Pineapple Habanero Potato Salad
- Large pot
- Chef knife
- Egg slicer
- Large mixing bowl
- Cutting board
- Paring knife
- Measuring cups
- Measuring spoons
- Silicone spatula
- Plastic wrap
- 10 large Yukon Gold potatoes Peeled, cubed (2"), boiled, and drained
- 1 green pepper Diced
- 1 red pepper Diced
- ¾ cup Kosher dill pickles Finely diced
- 1 large onion Diced
- 4 eggs Boiled, 3 chopped
- ⅔ cup mayonnaise or Miracle Whip
- 1 tbsp yellow mustard
- 1 cup Texas Pepper Jelly Pineapple Habanero
- pinch Craig's Chipotle Seasoning
- Place the eggs in a large pot and cover them with water. Water should be covering the eggs entirely.
- Bring the eggs to a boil. It generally takes about 9-12 minutes after the water boils for the eggs to finish cooking.
- Peel and cube the potatoes. Cut them as evenly as possible into 2" cubes so that they cook evenly.
- Place the prepared potatoes into a stockpot and fill with water about 1 inch above the pile of potatoes.
- Boil the potatoes until done. They should flake easily with a fork. This takes about 10-15 minutes once the water comes to a boil.
- While the eggs and potatoes are boiling, dice the pickles, peppers, and onion and put into a large mixing bowl.
- Add the mayonnaise, mustard, and Pineapple Habanero Jelly. Mix until the mixture of veggies is well-coated.
- Once the eggs are done peel them and set one (1) aside. Chop up the other three and put them into the large mixing bowl of other ingredients. Stir together.
- Once the potatoes are done, drain them and put them in a large mixing bowl along with all the other ingredients, and fold all the ingredients together.
- Use the egg slicer and slice the remaining egg.
- If you aren't serving in the mixing bowl, now is the time to move your potato salad to a decorative bowl.
- Once your salad is in its serving bowl, place the egg slices around the top of the potato salad. Then sprinkle on some Craig's Chipotle Seasoning.
- Cover with plastic wrap and chill.
- Chill for at least 1-hour before serving.