Jalapeno Popper Potato Salad
A creamy, spicy twist on a classic side dish, this Jalapeno Popper Potato Salad combines tender baby potatoes, smoky bacon, cheddar cheese, and fresh jalapenos in a rich cream cheese dressing. Perfect for BBQs, potlucks, or any gathering where you want a side dish that steals the show.
Equipment
- Large pot
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 1/2 pounds baby potatoes
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 fresh jalapenos, finely diced adjust to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the potatoes in salted water until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Fry bacon until crispy, drain on paper towels, and crumble.
- Beat cream cheese until smooth. Stir in mayonnaise, sour cream, garlic powder, smoked paprika, and jalapenos.
- Fold warm potatoes into the dressing to absorb flavor.
- Stir in shredded cheddar cheese, bacon, and chives.
- Chill for 1 hour before serving. Garnish with jalapenos or smoked paprika if desired.
Notes
For a smoky flavor, add roasted jalapenos instead of fresh ones.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 9gFat: 22gSaturated Fat: 9gCholesterol: 45mgSodium: 420mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 18mgCalcium: 12mgIron: 6mg
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