Jalapeño Popper Potato Salad
Jalapeño Popper Potato Salad
Ingredients
For the Potato Salad
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 6 slices bacon, cooked crispy and crumbled
- 2 jalapeños, seeded and finely diced
- 3 green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
For the Creamy Dressing
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the halved or quartered baby potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and let cool slightly.
⏱️ 25 min
- 2
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon to a paper towel-lined plate to drain, then crumble once cool. Reserve 1 tablespoon of the bacon fat.
⏱️ 10 min
- 3
In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined. Stir in the reserved 1 tablespoon of bacon fat.
⏱️ 5 min
- 4
In a large bowl, combine the slightly cooled potatoes, crumbled bacon (reserving a small amount for garnish if desired), diced jalapeños, and sliced green onions (reserving a small amount for garnish if desired).
⏱️ 5 min
- 5
Pour the creamy dressing over the potato mixture. Add the shredded cheddar cheese. Gently fold all ingredients together until the potatoes are evenly coated with the dressing and the cheese is distributed.
⏱️ 5 min
- 6
Cover the bowl and refrigerate the jalapeño popper potato salad for at least 1 hour to allow the flavors to meld. Garnish with reserved bacon and green onions before serving, if desired.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Potato Salad
For the Potato Salad
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 6 slices bacon, cooked crispy and crumbled
- 2 jalapeños, seeded and finely diced
- 3 green onions, thinly sliced
- 1/2 cup cheddar cheese, shredded
For the Creamy Dressing
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the halved or quartered baby potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and let cool slightly.
⏱️ 25 min - 2
While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon to a paper towel-lined plate to drain, then crumble once cool. Reserve 1 tablespoon of the bacon fat.
⏱️ 10 min - 3
In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined. Stir in the reserved 1 tablespoon of bacon fat.
⏱️ 5 min - 4
In a large bowl, combine the slightly cooled potatoes, crumbled bacon (reserving a small amount for garnish if desired), diced jalapeños, and sliced green onions (reserving a small amount for garnish if desired).
⏱️ 5 min - 5
Pour the creamy dressing over the potato mixture. Add the shredded cheddar cheese. Gently fold all ingredients together until the potatoes are evenly coated with the dressing and the cheese is distributed.
⏱️ 5 min - 6
Cover the bowl and refrigerate the jalapeño popper potato salad for at least 1 hour to allow the flavors to meld. Garnish with reserved bacon and green onions before serving, if desired.
⏱️ 60 min