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Jalapeño Popper Potato Salad
Spice up your next barbecue with this zesty Jalapeño Popper Potato Salad! Featuring tender yellow potatoes, crispy bacon, creamy cream cheese, tangy sour cream, and spicy jalapeños, this unique twist on a classic side dish is a flavor explosion. Topped with shredded sharp cheese and bacon bits, it's a crowd-pleasing sensation!
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Servings: 6 servings
Calories: 547kcal
Equipments
Ingredients
Let's gather the ingredients!
- 2 lbs yellow potatoes quartered
- 8 oz bacon cooked and crumbled, reserve at least 2 strips for topping
- 4 oz cream cheese softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- ½ cup sharp cheddar shredded
- ½ cup white cheddar shredded
- 3-4 jalapeños seeded and finely chopped
- ¼ cup green onions chopped
- 2 tbsp cilantro chopped
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
Let's Begin!
- Cook the Potatoes, Boil quartered potatoes in salted water until tender, 10-12 minutes. Drain and cool.
- Prepare the Dressing, Mix cream cheese, sour cream, and mayonnaise until smooth. Stir in cheddar, jalapeños, bacon, green onions, cilantro, mustard, garlic powder, onion powder, salt, and pepper.
- Toss cooled potatoes with the dressing gently to combine
- Refrigerate for at least 1 hour.
- Stir before serving. Adjust seasoning if needed and garnish as desired.
Nutrition Facts
Calories: 547kcal | Carbohydrates: 31g | Protein: 14g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 681mg | Potassium: 817mg | Fiber: 4g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 32mg | Calcium: 200mg | Iron: 2mg
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