Jalapeño Popper Potato Salad

This spicy potato salad tosses tender yellow potatoes in a creamy jalapeño popper dressing made with cream cheese, sour cream, two cheddars, crispy bacon, and fresh jalapeños. It is an easy, make-ahead jalapeño potato salad that is perfect for BBQs, cookouts, and potlucks.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword creamy potato salad, Easy Recipes, Easy to Make, Homemade, JalapeÃ±o, JalapeÃ±o Popper, jalapeno potato salad, Potato, Potato Salad, Quick and Easy Recipe, spicy potato salad

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 547kcal

Equipment

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
1/3 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, jalapeÃ±os, 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.

Notes

Potatoes: Use yellow or Yukon Gold potatoes and let them cool completely before dressing so they hold their shape.

Heat level: Leave some jalapeño seeds in for more heat, or use just 2 fully seeded jalapeños for a milder salad.

Make ahead: The flavors get even better after a few hours in the fridge, so make it the morning or night before.

Storage: Keep covered in the refrigerator for up to 3 days and stir well before serving.

Nutrition