Description

This Jalapeno Popper Potato Salad is a bold, creamy, and flavor-packed twist on a cookout favorite. Made with baby potatoes, crispy bacon, jalapenos, and a tangy cream cheese dressing, it’s perfect for barbecues, picnics, or whenever you want to spice up your side dish game.

Ingredients

2 lbs baby red or gold potatoes, halved or quartered

4 slices bacon, cooked and crumbled

1/2 cup cream cheese, softened

1/3 cup mayonnaise

1/3 cup sour cream

1 cup shredded sharp cheddar cheese

2 fresh jalapenos, seeded and finely chopped (adjust to taste)

1/4 cup green onions, chopped

1/4 cup red onion, diced

2 tablespoons fresh parsley or chives, chopped

Salt and pepper to taste

Instructions

Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
In a large bowl, beat together the cream cheese, mayonnaise, and sour cream until smooth.
Stir in cheddar cheese, bacon, jalapenos, red onion, and green onions.
Add the slightly warm potatoes to the dressing and gently mix to coat evenly.
Cover and chill in the fridge for at least 1 hour.
Before serving, garnish with extra bacon, cheddar, green onions, and herbs.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizers