There comes a point at every summer barbecue when someone unveils the potato salad, and we all know what to expect: a familiar, creamy bowl of comfort. But I’ve always felt that this classic side dish has so much more potential. That’s what led me to create this Spicy Potato Salad Recipe. It takes everything we love about the original—the tender potatoes, the creamy dressing—and introduces a vibrant, zesty character that is completely addictive. My family was a bit sceptical at first, but now my kids absolutely devour this every time I make it.

This isn’t about scorching heat; it’s about a beautifully balanced warmth that complements the other ingredients. We use fresh jalapeños for a clean, green spice, smoky paprika for depth, and a sharp squeeze of lime to cut through the richness. The creamy dressing coats tender, waxy potatoes, while finely diced red onion and spring onions add a welcome, crunchy bite. It’s the kind of side dish that doesn’t just sit on the side of the plate; it makes the entire meal feel more exciting.

This spicy salad is a brilliant addition to any spread, whether you’re hosting a garden get-together, heading to a potluck, or just want a more interesting partner for your midweek grilled chicken. It’s familiar enough to feel comforting but different enough to get everyone talking and asking for the recipe.

Recipe Overview

Here we have a potato salad with a spirited personality. Expect perfectly cooked, tender potatoes enveloped in a creamy, tangy dressing that carries a gentle, warming heat from fresh chillies and smoky paprika. It’s fresh, satisfying, and comes together with minimal fuss. I’ve tested this with both waxy and floury potatoes, and I can confirm that waxy varieties like Charlotte or Maris Peer are essential as they hold their shape beautifully after boiling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Spicy Potato Salad Recipe

• Genuine Flavour: The dressing isn’t just spicy; it’s layered. You get the smoky depth from the paprika, a bright zest from the lime juice, and a fresh, green heat from the jalapeños that wonderfully cuts through the creaminess of the mayonnaise.
• Ready in Under 40 Minutes: This entire spicy salad is ready in about 35 minutes, and most of that is hands-off time while the potatoes are boiling away on the hob.
• A Flexible Recipe: You can easily tailor this to your taste. Not a fan of coriander? Fresh parsley or dill works well. Want more crunch? Add some finely diced celery. You can also control the heat by adding or removing the jalapeño seeds.
• Great for Gatherings: It works wonderfully for summer barbecues, picnics, and as a brilliant side for my Crispy Fried Fish Recipe Dinner, where the spice is a lovely counterpoint to the flaky fish.
• Family Tested: This is one of those recipes that always gets compliments. The fresh, spicy twist has converted several of my “I don’t usually like potato salad” friends.

Spicy Potato Salad Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this spicy potato salad, choosing the right potato is key. You’ll want a waxy variety that holds its shape. I typically reach for Charlotte potatoes, but Maris Peer or any other salad potato will do the trick. For the dressing, I always use a good quality, full-fat mayonnaise like Hellmann’s; it provides the best creamy base.

• 1 kg waxy potatoes (like Charlotte or Maris Peer), scrubbed
• 1 tbsp table salt (for the boiling water)
• 200g full-fat mayonnaise
• 100g soured cream or full-fat Greek yoghurt
• 1 small red onion, finely diced
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 large handful of fresh coriander, roughly chopped
• 3 spring onions, thinly sliced
• 1 lime, juiced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Freshly ground black pepper, to taste
• Sea salt, to taste

Kira’s Tip: I always opt for full-fat mayonnaise here. The light versions have a higher water content and can make the dressing a bit thin and less luxurious once mixed with the other ingredients.

How to Make Spicy Potato Salad

The process for this recipe is very straightforward. The main task is boiling the potatoes, and while they cook, you can whip up the zesty dressing. The key is to combine everything while the potatoes are still a little warm.

1. Prepare the Potatoes: Chop the scrubbed potatoes into bite-sized chunks, about 3-4cm. Aim for uniform pieces so they cook evenly.
2. Boil the Potatoes: Place the potatoes in a large saucepan and cover with cold water by about an inch. Add the table salt and bring to a boil. Reduce the heat and let them simmer for 15-20 minutes, or until they are tender when pierced with a fork.
3. Make the Dressing: While the potatoes are cooking, grab a large salad bowl. Add the mayonnaise, soured cream, lime juice, smoked paprika, ground cumin, and garlic powder. Whisk everything together until smooth.
4. Add the Aromatics: Stir the finely diced red onion, sliced spring onions, chopped jalapeños, and about three-quarters of the fresh coriander into the dressing. Give it a good mix.
5. Drain and Cool: Once the potatoes are tender, drain them thoroughly in a colander. Let them sit and steam dry for 2-3 minutes. This step is important as it helps the dressing cling to them better.
6. Combine Everything: Add the slightly warm potatoes to the bowl with the dressing. What works best for me is using a large spatula to gently fold the potatoes into the dressing until they are evenly coated. This prevents them from breaking apart.
7. Season and Rest: Season generously with sea salt and freshly ground black pepper. Give it a final, gentle fold.
8. Serve: You can serve the salad straight away, but for the best flavour, I recommend letting it sit for at least 20 minutes at room temperature to allow the potatoes to absorb the dressing. Garnish with the remaining coriander before serving.

Tips From My Kitchen

• Potato Prep is Key: Don’t overcook the potatoes! They should be tender enough to pierce easily with a fork, but still offer a little resistance. Start checking them after 12 minutes of simmering, as cooking time can vary based on their size.
• The Secret Step: I learned that dressing the potatoes while they are still slightly warm is a game-changer. They act like little sponges and absorb all that wonderful spicy, creamy flavour much better than when they’re completely cold.
• Make-Ahead Advice: The dressing can be made up to a day in advance and kept in an airtight container in the fridge. For the best texture, I suggest boiling the potatoes and combining everything an hour or two before you plan to serve it.
• Storage: Leftovers are delicious! Store them in an airtight container in the fridge for up to 3 days. The flavours will deepen overnight, though the onions may lose some of their crunch.

Equipment You’ll Need

• Large saucepan
• Colander
• Large salad bowl
• Sharp knife and cutting board
• Spatula or large spoon for folding

Delicious Variations to Try

This spicy potato salad recipe is a fantastic starting point. Feel free to experiment and make it your own with these simple tweaks.

• Extra Spicy Kick: For those who love more heat, leave the seeds in your jalapeños or add a finely chopped red bird’s eye chilli to the dressing. A dash of your favourite hot sauce also works wonders for an extra fiery tang.
• Creamy Vegan Option: This is easily adapted for a plant-based diet. Simply use a good quality vegan mayonnaise and a plant-based soured cream or plain yoghurt alternative. The results are just as creamy and delightful.
• Add Crispy Bacon: For a smoky, savoury addition that everyone loves, fry up 4-5 slices of streaky bacon until crisp. Let them cool slightly, then crumble them and fold through the salad just before serving.

What to Serve With This Spicy Potato Salad

This salad is a versatile side dish that pairs beautifully with a wide range of main courses. Its creamy, spicy profile is a fantastic contrast to simple, well-cooked proteins.

• It’s a natural partner for anything from the grill. It’s particularly good alongside my Grilled Salmon with Lemon Butter Sauce Recipe, as the cool, creamy spice complements the rich fish.
• Serve it with barbecued chicken thighs, pulled pork, or even some juicy Steak Bites with Garlic Butter.
• For a refreshing drink pairing, a crisp, cold lager or a zesty Sauvignon Blanc cuts through the richness of the dressing splendidly. A homemade lemonade is a great non-alcoholic option.

Frequently Asked Questions

Spicy Potato Salad Recipe

A creamy and tangy potato salad with a spicy kick from fresh jalapeños and a smoky flavor from paprika. Perfect as a hearty side dish for barbecues or picnics.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 405

Ingredients Method Notes

Ingredients

  

• 1 kg waxy potatoes like Charlotte or Maris Peer, scrubbed
• 1 tbsp table salt for the boiling water
• 200 g full-fat mayonnaise
• 100 g soured cream or full-fat Greek yoghurt
• 1 small red onion finely diced
• 2 fresh jalapeños finely chopped (seeds removed for less heat)
• 1 large handful of fresh coriander roughly chopped
• 3 spring onions thinly sliced
• 1 lime juiced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• Freshly ground black pepper to taste
• Sea salt to taste

Method

 

1. Prepare the Potatoes: Chop the scrubbed potatoes into bite-sized chunks, about 3-4cm. Aim for uniform pieces so they cook evenly.
2. Boil the Potatoes: Place the potatoes in a large saucepan and cover with cold water by about an inch. Add the table salt and bring to a boil. Reduce the heat and let them simmer for 15-20 minutes, or until they are tender when pierced with a fork.
3. Make the Dressing: While the potatoes are cooking, grab a large salad bowl. Add the mayonnaise, soured cream, lime juice, smoked paprika, ground cumin, and garlic powder. Whisk everything together until smooth.
4. Add the Aromatics: Stir the finely diced red onion, sliced spring onions, chopped jalapeños, and about three-quarters of the fresh coriander into the dressing. Give it a good mix.
5. Drain and Cool: Once the potatoes are tender, drain them thoroughly in a colander. Let them sit and steam dry for 2-3 minutes. This step is important as it helps the dressing cling to them better.
6. Combine Everything: Add the slightly warm potatoes to the bowl with the dressing. What works best for me is using a large spatula to gently fold the potatoes into the dressing until they are evenly coated. This prevents them from breaking apart.
7. Season and Rest: Season generously with sea salt and freshly ground black pepper. Give it a final, gentle fold.
8. Serve: You can serve the salad straight away, but for the best flavour, I recommend letting it sit for at least 20 minutes at room temperature to allow the potatoes to absorb the dressing. Garnish with the remaining coriander before serving.

Notes

For the best flavour, allow the salad to rest for at least 20 minutes at room temperature before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Spicy Potato Salad a go and see just how exciting a simple side dish can be. It has become a firm favourite in my kitchen, and I have a feeling it might in yours too. If you try it, please leave a comment below and let me know how you got on. I love hearing about your kitchen adventures!