Description
A bold, creamy potato salad inspired by everyone’s favorite jalapeno poppers! Packed with tender baby red potatoes, crispy bacon, jalapenos, cheddar, and a tangy cream cheese dressing, this salad is perfect for BBQs, potlucks, or a spicy side dish.
Ingredients
900 g baby red potatoes
3 jalapenos, diced
6 slices bacon, cooked and chopped
120 g cream cheese, softened
120 g mayonnaise
120 g sour cream
150 g shredded cheddar cheese
4 green onions, sliced
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Instructions
1. Wash and quarter the potatoes. Boil in salted water for 10-12 minutes until fork-tender. Drain and cool completely.
2. Cook bacon in a skillet until crisp. Drain on paper towels, chop, and set aside.
3. In a bowl, mix cream cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper until smooth. Fold in cheddar and jalapenos.
4. Gently toss cooled potatoes with dressing. Fold in most bacon and green onions, reserving some for garnish.
5. Top with reserved bacon, green onions, and extra cheddar if desired. Chill at least 30 minutes before serving.
Notes
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes + chilling
Yield: 6 servings
Category: Salad / Side Dish
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad / Side Dish
- Method: Boiled, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 11
- Cholesterol: 60
Keywords: potato salad, jalapeno popper, spicy salad, summer salad, BBQ side