Jalapeno Popper Potato Salad

A spicy twist on classic comfort food, this Jalapeno Popper Potato Salad blends roasted potatoes, crispy bacon, jalapeños, and creamy cheese for a side dish that steals the show.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 350 kcal

Equipment

Baking sheet
Mixing bowl
Skillet

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.

Notes

For an extra pop of heat, leave some jalapeño seeds in or add a splash of hot sauce. Want a smoother texture? Use a hand mixer for the dressing base.

Nutrition

Calories: 350kcalCarbohydrates: 22gProtein: 7gFat: 26gSaturated Fat: 10gCholesterol: 40mgSodium: 390mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 18mgCalcium: 12mgIron: 6mg

Keyword bacon, jalapeno, potato salad, summer recipes

Tried this recipe?Let us know how it was!