Texas Sides: Potato Salad and Cheesy Jalapeño Cornbread

Whether you’re making brisket or barbacoa it’s always nice to have a couple side dishes to round out your barbecue. Ample amounts of mustard and dill pickles make this Texas-style potato salad tangy and pungent. Mayonnaise, however, adds a creaminess that keeps this dish from going into mouth-puckering territory. The cornbread is savory, cheesy, spicy, and southern style, which means unlike northern style cornbread there is no sugar. If you wanted to drizzle a little honey on your finished cornbread, we could probably forgive you, but most Texans won’t!

Texas Sides: Potato Salad and Cheesy Jalapeño Cornbread

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6-8
  • Difficulty: 2 hours and 15 minutes
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For the Potato Salad

  • 1 lb baby or spring potatoes
  • 3 tbsp mayonnaise 
  • 3 tbsp yellow mustard
  • 1 tbsp red wine vinegar
  • 1 hard boiled egg, roughly chopped
  • ¼ cup dill pickles, chopped
  • 2 tbsp finely chopped red onion 

For the Cornbread

  • 2 cups cornmeal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • 1 ¾ cups milk
  • 4 tbsp butter, melted
  • 2 large eggs
  • ¼ cup sliced, pickled jalapenos
  • 1 cup shredded cheddar cheese


Spray a Suvie pan with cooking spray.

Whisk together the cornmeal, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, butter, and eggs. Add the milk mixture to the cornmeal, stirring to incorporate.

Stir in jalapenos and cheese. Pour mixture into prepared pan. Place pan in one of the top zones of your Suvie. 

Place potatoes in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings

HIGH, 2 hours

Starch: 40 minutes

Whisk together mayonnaise, mustard, red wine vinegar, and 1 tsp salt until smooth. Gently stir in the pickles, red onion and the egg. Place bowl in the refrigerator until the potatoes have finished cooking.

Once the potatoes have finished cooking, cut potatoes in half and add to the bowl with the  mayonnaise mixture, tossing to coat. Season potato salad to taste with salt and pepper. 

Remove cornbread from Suvie pan, cut into slices, and serve.


Nutritional Information per serving (6 servings per recipe): Calories 500, Total Fat 23g, Total Carbohydrates 59g, Total Sodium 822mg, Total Protein 16g

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