Texas Bacon Jalapeño Potato Salad


Well apparently things are not only bigger, but also better in Texas! And this potato salad is the best!

Quick, easy and super tasty, this salad is perfect as a week night side, or when you need to take something to a BBQ this summer.




Texas Bacon Jalapeño Potato Salad
Serves 4 as a side
  • 10 small baby boiling potatoes
  • 4 rashes of streaky bacon
  • 1 red onion
  • ½ cup coriander, chopped
  • ½ cup flat leaf parsley, chopped
  • ¼ tsp ground coriander seed
  • 3 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 jalapeño, finely diced
  • ½ tsp raw sugar
  • 1 tsp aioli or Kewpie (this is not so the dressing is overly 'creamy' but just to add a bit of body and help the dressing stick)
  • ½ tsp salt
  • Cracked black pepper
  1. Boil the potatoes whole until tender. Allow to cool and cut into quarters. Place in a bowl and allow to cool.
  2. Slice the onion about half a cm thick. Cook on a BBQ or griddle pan until soft and coloured. Place on top of potatoes and allow to cool.
  3. In a jar, place all dressing ingredients. Shake well. Leave to sit for a few minutes and then taste. Adjust as necessary.
  4. Cut your bacon into 2cm by 1cm batons. Cook in a little oil until crispy. Once cooked you put the bacon in the bowl with the potato and . I also like to put any left over oil from the pan into the dressing to add flavour. This is optional, but very yummy. And kinda naughty!
  5. Now you can add your herbs, coriander seed and dressing to the potatoes, bacon and onion. Mix well to combine. I like to leave it to sit for a few minutes and let the dressing soak in before serving.


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