Spice up your next barbecue with this zesty jalapeño popper potato salad. This creamy, cheesy, and slightly spicy twist on a classic side dish is packed with bold flavors. With tender potatoes, crispy bacon, tangy sour cream, and diced jalapeños, every bite is a perfect balance of heat and creaminess.

Whether you're hosting a summer cookout or looking for a fun way to upgrade your potato salad game, this recipe is guaranteed to be a hit. It's easy to make, loaded with texture, and best of all, you can prepare it ahead of time. Serve it chilled for the ultimate refreshing side dish with a kick.

Why You’ll Love Jalapeño Popper Potato Salad

Combines the best flavors of jalapeño poppers and classic potato salad
Creamy, cheesy, smoky, and slightly spicy all in one dish
Easy to make with simple ingredients
Perfect for barbecues, potlucks, and game-day gatherings
Make-ahead friendly for stress-free entertaining

What You Need To Make Jalapeño Popper Potato Salad

To make this delicious potato salad, you'll need a handful of simple ingredients. You can find the exact measurements in the recipe card.

Yellow potatoes: Tender and creamy, perfect for potato salad
Jalapeños: Adds the perfect amount of spice
Bacon: Crispy and smoky for extra flavor
Cream cheese: Creates a rich and creamy texture
Sour cream and mayonnaise: The perfect dressing base for tanginess and creaminess
Sharp cheddar and white cheddar: Adds melty, cheesy goodness
Green onions and cilantro: Fresh herbs for extra flavor
Dijon mustard: A little tang to balance the richness
Garlic powder, onion powder, salt, and black pepper: Essential seasonings

How To Make Jalapeño Popper Potato Salad

Cook the potatoes: Boil the quartered yellow potatoes in salted water until fork-tender, about 10-12 minutes. Drain and let them cool completely.
Prepare the dressing: In a mixing bowl, blend the cream cheese, sour cream, and mayonnaise until smooth. Stir in the cheddar cheese, chopped jalapeños, cooked bacon (reserving some for topping), green onions, cilantro, Dijon mustard, and seasonings.
Combine the ingredients: Toss the cooled potatoes with the dressing, ensuring everything is evenly coated.
Chill and serve: Refrigerate the potato salad for at least one hour to let the flavors meld together. Before serving, stir it well and adjust seasoning if needed. Garnish with extra bacon bits and shredded cheese.

Commonly Asked Questions

How spicy is this potato salad?

The spice level depends on how many jalapeños you use and whether you include the seeds. For a milder version, remove all the seeds and membranes. For extra heat, leave some seeds in or add a pinch of cayenne pepper.

Can I make this potato salad ahead of time?

Yes, this recipe is great for meal prep. You can make it up to a day in advance and store it in the refrigerator. The flavors will develop even more, making it taste even better.

What’s the best type of potato to use?

Yellow potatoes or Yukon Golds work best because they hold their shape and have a creamy texture. Avoid using russet potatoes as they tend to fall apart.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream if you want a slightly lighter option. It will still add creaminess and tang to the salad.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again.