Jalapeno Ranch Potato Salad


This is not your usual boiled eggs, mustard/mayonnaise, and pickles potato salad. It is actually the only potato salad I will eat. I have a very strong aversion to eggs so anything containing boiled eggs does not cross my lips.

Jalapeno Ranch Potato Salad

Recipe by Micha @ Cookin’ Mimi

A creamy potato salad with a hint of spice from jalapenos.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 3 hours including chilling time


  • 2 pounds potatoes, cut into medium sized chunks
  • 1 1/2 – 2 cups Ranch dressing
  • 2-3 tablespoons jarred jalapeno slices
  • 1/2-1 teaspoon Red Robin Seasoning or Seasoning Salt
  • 1/2 chopped onion

Cooking Directions

Place potatoes in a large pot. Cover with salted water and cook until fork tender. Drain.

In a large bowl combine dressing, jalapenos, seasoning and onions. Add hot potatoes and stir to coat. Chill for several hours or overnight for flavors to develop.



I use Mezzetta Deli Sliced Tamed jalapenos . They give the jalapeno flavor with out a lot of heat.

On the Red Robin Seasoning. I have a container of the real thing but I have found a copycat recipe.

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8 thoughts on “Jalapeno Ranch Potato Salad

  1. Caroline May 29, 2009 at 3:07 pm Reply

    Very cool recipe (or should I say “hot”!! LOL!!). You and my dh about the egg issue. You guys need a support group for that!:) Thanks also for the link on the jalapanos – I worry about making something “too hot” with the real ones. This is a “must make” recipe for me. Have you ever made the Red Robin copycat? We have a Red Robin in our area, and maybe they will sell me the goods!

    • Micha May 29, 2009 at 3:26 pm Reply

      I actually haven’t made the copycat recipe. They should sell you a container of the seasoning at Red Robin. It’s about three bucks here in Alabama but it’s the big shaker like they have on the table.

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