Description
This jalapeño popper potato salad blends creamy Yukon Gold potatoes with crispy bacon, shredded cheese, and both pickled and fresh jalapeños, creating a bold and flavorful twist on the classic potato salad. Perfect for adding a spicy kick to your meal!
Ingredients
Scale
- 6 tablespoons mayonnaise
- 1 1/2 tablespoons pickled jalapeno, chopped
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pound bag yukon gold potatoes
- 8 slices crispy bacon, chopped
- 1 1/4 cup shredded cheese (sharp cheddar or mexi-blend)
- 1 fresh jalapeno, seeds removed, chopped
Instructions
- Combine dressing ingredients in a small bowl and set aside.
- Wash and quarter potatoes. Cover with water in a stainless steel pot and salt the water well. Bring to a boil, then reduce heat. Simmer for 15+ minutes, until potatoes are fork tender. Drain and let cool for 10 minutes.
- Add potatoes to a large bowl. Add bacon and shredded cheese. Fold in with dressing. Add extra mayonnaise if desired. Taste and adjust salt and pepper.
- Serve at room temperature or chill in refrigerator before serving.
Notes
- Adjust the amount of jalapeños to control the spice level.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 30mg
Keywords: Jalapeno Popper Potato Salad, Potato Salad, Side Dish, Spicy Salad