Spicy Black Bean Potato Salad59 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 1 hr 40 min
“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.” - by TCSTEFFEY
Original recipe yields 12 servings
- Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
- 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.
Amount Per Serving (12 total)
- 503 cal
- 40.9 g
- 28.3 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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 ea..." See moresily here) and Dijon mustard for brown mustard (don't know what that is). I'm looking forward to the leftovers for lunch today."
"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..." See more"
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