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Jalapeno Popper Potato Salad

Creamy Jalapeno Popper Potato Salad Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lb red potatoes or Yukon Golds
  • 8 slices bacon
  • 4 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup pickled jalapeños, drained and chopped
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, sliced
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Method
 

  1. Quarter potatoes, cover with cold salted water, and boil until fork-tender, 12 to 15 minutes. Drain and let cool.
  2. Cook bacon over medium heat until crisp, about 8 to 10 minutes. Crumble.
  3. In a large bowl, beat cream cheese and mayo until smooth. Stir in pickled jalapeños, cheddar, garlic powder, salt, and pepper.
  4. Fold in potatoes and bacon until coated. Transfer to a serving bowl, top with extra cheese, bacon, and green onions. Serve or chill.

Notes

For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. The dressing thickens as it sits, so stir in a splash of milk or jalapeño brine to loosen it if needed.