Sophia Langley
Jalapeno Popper Potato Salad is a fiery twist on the classic picnic side dish, blending crispy bacon, tender roasted potatoes, and all the creamy, spicy goodness you love from jalapeno poppers. This isn’t your average potato salad—it’s bold, creamy, and packed with layers of texture and heat that make it impossible to stop at just one bite.
Each spoonful delivers the perfect balance of smoky, crunchy bacon and fresh jalapeno heat, mellowed out by a creamy, tangy dressing. Whether you’re firing up the grill, planning a potluck, or just need a game day snack with a kick, this upgraded potato salad brings the flavor. Think of it as comfort food that brings the party with it.
What Kind of Potatoes Should I Use?
Baby red potatoes or Yukon golds work best for this salad. Their creamy texture and slightly sweet flavor hold up beautifully when roasted and tossed with the dressing. Make sure to roast them until golden and crispy—this gives your salad that irresistible popper-like bite. Avoid starchy russets, as they tend to fall apart and become too mealy.
Ingredients for the Jalapeno Popper Potato Salad
Baby Red Potatoes – The creamy, tender base of the salad. Roasted until golden for a hearty texture.
Jalapeños – Bring the signature popper heat. Dice finely for a balanced spice in every bite.
Bacon – Crispy, smoky bits of goodness that contrast perfectly with the creaminess of the salad.
Cream Cheese – Melts into the dressing for that smooth, popper-inspired richness.
Sour Cream – Adds a tangy layer to the dressing, keeping it light and luscious.
Mayonnaise – A touch of mayo gives body and a silky texture to the sauce.
Shredded Cheddar Cheese – Sharp cheddar melts into the mix, mimicking classic jalapeno popper filling.
Red Onion – Adds a pop of color and a crisp bite that cuts through the creaminess.
Green Onions – For garnish and a mild oniony freshness.
Garlic Powder + Paprika – Round out the flavors with subtle spice and smokiness.
How To Make the Jalapeno Popper Potato Salad
Step 1: Roast the Potatoes
Preheat your oven to 425°F (220°C). Cut baby red potatoes into bite-sized chunks, toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes or until they’re golden and crispy on the edges. Let them cool slightly before mixing.
Step 2: Crisp the Bacon
While the potatoes roast, cook your bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small bits. Save a tablespoon of bacon fat if you want an extra smoky kick in the dressing.
Step 3: Make the Dressing
In a large bowl, whisk together softened cream cheese, sour cream, and mayonnaise until smooth. Add garlic powder, a dash of smoked paprika, and a pinch of salt. Stir in shredded cheddar, diced jalapeños, red onion, and half the bacon.
Step 4: Toss it All Together
Once the potatoes are warm (not hot), fold them gently into the dressing mixture, making sure they’re well coated. The warmth helps melt the cheese slightly for that gooey popper effect. Top with green onions and the remaining crispy bacon.
Step 5: Chill or Serve Warm
This salad is delicious both ways. Let it chill in the fridge for a couple of hours to meld flavors or serve it slightly warm for a more melty, popper-inspired bite.
How to Serve and Store Jalapeno Popper Potato Salad
This dish can be the star of your spread or a fiery companion to your grilled mains. If you’re prepping for a party or picnic, you can make it up to 24 hours in advance. Just be sure to keep it refrigerated in an airtight container. Before serving, give it a gentle stir to revive the creamy texture.
If serving warm, you can gently reheat it in the microwave in short intervals, stirring between each burst. Leftovers will stay fresh in the fridge for 3 to 4 days.
What to Serve With Jalapeno Popper Potato Salad?
Grilled Burgers
This salad is a bold upgrade to traditional picnic fare, perfect alongside juicy cheeseburgers.
BBQ Pulled Pork
The creamy spice balances sweet, smoky pulled pork beautifully.
Hot Dogs or Brats
Add a spicy, creamy twist to your backyard hot dog bar.
Fried Chicken
Crunchy meets creamy—a southern combo that never fails.
Grilled Corn on the Cob
Sweet, charred corn pairs perfectly with the tang and heat of the potato salad.
Deviled Eggs
Keep the appetizer energy going with classic or popper-style deviled eggs.
Baked Beans
The smoky bacon and jalapeño kick makes a great contrast to rich, sweet beans.
Want More Potato Side Dish Ideas?
If you’re loving this Jalapeno Popper Potato Salad, here are some other flavor-packed dishes you won’t want to miss:
• Parmesan Baked Potatoes for a crispy, cheesy crunch.
• Bangin’ Breakfast Potatoes if you’re craving something bold and hearty for brunch.
• Loaded Scalloped Potatoes with all the cheese and bacon you could ever want.
• Cream Cheese Mashed Potatoes for an ultra-creamy, dreamy mash.
• Creamed Potatoes that bring pure comfort in every bite.
Save This Jalapeno Popper Potato Salad
Hit that Save button if you’re already picturing this on your next barbecue menu. It’s creamy, spicy, and loaded with everything you love from your favorite appetizer—now in scoopable form.
Tried it? I’d love to hear how spicy you went! Did you dial up the jalapeños or toss in some hot sauce? Share your tips or twists in the comments.
📌 Pin this recipe to your ‘Summer Side Dishes’ board on Pinterest—because the next time you’re asked to bring a side, you’ll be ready!
Want more crowd-pleasers like this one? Follow TasteBursts Recipes on Pinterest for bold bites and delicious inspiration every day!
Jalapeno Popper Potato Salad
Equipment
- Baking sheet
- Mixing bowl
- Skillet
Ingredients
Ingredients
- 2 pounds baby red potatoes
- 4 slices bacon
- 3 jalapeños, deseeded and finely chopped
- 4 ounces cream cheese, softened
- 0.5 cup sour cream
- 0.33 cup mayonnaise
- 0.5 cup shredded cheddar cheese
- 0.25 cup red onion, finely chopped
- 2 green onions, sliced (for garnish)
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F (220°C). Cut baby red potatoes into bite-sized chunks and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy. Let cool slightly.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble. Optional: reserve 1 tablespoon bacon fat for added flavor.
- In a large bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth. Stir in garlic powder, smoked paprika, shredded cheddar, jalapeños, red onion, and half of the crumbled bacon.
- Gently fold in warm roasted potatoes until coated evenly in the dressing.
- Top with green onions and remaining bacon. Chill or serve slightly warm.