Description

This Jalapeño Popper Potato Salad is a bold twist on a summer classic. Creamy, cheesy, and with a spicy jalapeño kick, it’s the perfect side dish for barbecues, potlucks, or any get-together. The crunch from bacon and green onions adds that finishing touch you’ll crave again and again.

Ingredients

Scale

2 pounds potatoes, diced (Yukon Gold or red)
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped jalapeños (fresh or pickled)
1/2 cup cooked bacon, crumbled (optional)
1/4 cup chopped green onions
Salt and pepper to taste

Instructions

Boil diced potatoes in salted water for 15-20 minutes until tender but not mushy. Drain and let cool.
In a large bowl, mix cream cheese, sour cream, salt, and pepper until smooth.
Fold in cheddar cheese, jalapeños, bacon, and green onions.
Gently stir in the cooled potatoes, taking care not to mash them.
Taste and adjust seasoning as needed, adding extra jalapeños for more spice.
Cover and refrigerate for at least an hour to let the flavors blend before serving.

Notes

For extra crunch, sprinkle crushed tortilla chips or crispy onions on top just before serving. Make it vegetarian by swapping bacon with roasted chickpeas. Tastes even better when made a day ahead!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 420mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 35mg

Keywords: potato salad, jalapeño popper, barbecue, spicy salad, summer recipe