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Spicy Black Bean Potato Salad

Spicy Black Bean Potato Salad

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet


  1. Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
  2. 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.
  3. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
  4. 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.
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Jo C

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.


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

Allison Baumann

We have 5 children & this was a winner recipe!! I made it for a church picnic & everyone loved it!