This is a print preview of "Tex-Mex Potato Salad with Pepper Jack Cheese Chunks" recipe.

Tex-Mex Potato Salad with Pepper Jack Cheese Chunks Recipe
by myra byanka

Tex-Mex Potato Salad with Pepper Jack Cheese Chunks

The perfect spicy potato salad for sandwiches, bbq, Tex-Mex Juicy Lucies, and more.

Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: United States American
Cook time: Servings: 10


  • 3 lbs. small red bliss new potatoes (try to buy same size potatoes)
  • 1 tbs. cider vinegar
  • 1 cup chipotle mayonnaise, or more
  • 2-3 stalks celery, chopped
  • 2 hardboiled eggs, chopped
  • 1/4 cup lemon juice, or cider vinegar
  • 2 tbs. chopped red bell pepper
  • 3 scallions, chopped, whites and some green parts
  • 4 pieces hardwood bacon, cooked, chopped
  • 1 cup cherry tomatoes, halved
  • 8 oz. block cheese, cut in small chunks ( I use pepper Jack, but any cheddar is fine, too)
  • Topping: 2 tbs. chopped cilantro


  1. Boil potatoes in salted water until al dente. Let cool, cut in halves. Toss with vinegar.
  2. Chipotle Mayo:
  3. 1/2 tbs. chipotle en adobo sauce per 1/2 cup mayo
  4. Boil eggs, chop
  5. Cook bacon, chop.
  6. Chop celery, red bell pepper, scallions, cilantro.
  7. Halve tomatoes.
  8. Cut cheese in chunks.
  9. Place all ingredients in a salad bowl, toss with chipotle mayo.
  10. Top with cilantro, cover.
  11. Refrigerate at least 4 hours.