Jalapeño Popper Potato Salad
This jalapeño popper potato salad is a creamy, flavor-packed twist on a classic side dish. Tender potatoes are tossed with cream cheese, cheddar, bacon, and jalapeños for a rich, slightly spicy salad that’s perfect for BBQs, summer dinners, and make-ahead gatherings.
Servings: 6
Ingredients
- 2 pounds baby potatoes halved
- 1 teaspoon salt
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 jalapeños diced and seeded
- 2 green onions sliced
Instructions
- Bring a pot of salted water to a boil and cook the potatoes for about 12–15 minutes, until fork-tender.
- Drain the potatoes and let them cool slightly.
- In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, and black pepper until smooth.
- Add the potatoes and gently toss to coat.
- Stir in the cheddar cheese, bacon, diced jalapeños, and green onions.
- Cover and refrigerate for at least 1 hour before serving so the flavors can come together.