Description
This Jalapeño Popper Potato Salad is a bold, creamy, and spicy twist on a classic. Packed with bacon, cheese, and jalapeños, it’s the ultimate crowd-pleasing side dish for BBQs, picnics, and parties.
Ingredients
Scale
Potatoes & Dressing:
- 3 pounds red potatoes, cut into bite-sized pieces
- 1 (8-ounce) block cream cheese, softened
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
Mix-Ins:
- ¼ cup chopped pickled jalapeños
- 2 green onions, sliced
- 1 cup shredded Mexican 4-cheese blend
- 6 slices bacon, cooked and crumbled
- 1 fresh jalapeño, thinly sliced for garnish
Instructions
-
Boil the Potatoes:
- Place potatoes in a large pot, cover with water, and add salt.
- Bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and let cool.
-
Prepare the Dressing:
- In a large bowl, mix cream cheese, mayonnaise, garlic powder, and black pepper until smooth.
-
Assemble the Salad:
- Add warm potatoes to the dressing and gently toss.
- Fold in pickled jalapeños, green onions, shredded cheese, and bacon.
-
Garnish & Chill:
- Sprinkle with fresh jalapeño slices for extra spice.
- Cover and refrigerate for at least 30 minutes before serving.
-
Serve & Enjoy!
- Best served chilled or at room temperature.
Notes
- For Less Heat: Remove jalapeño seeds or use mild banana peppers.
- For Extra Spice: Add cayenne pepper or more fresh jalapeños.
- Make It Healthier: Use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 350
- Sodium: 600mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g