Jalapeño Popper Potato Salad

Jalapeño popper potato salad combines the creamy, cheesy, spicy flavors of a jalapeño popper with the comfort of a classic potato salad. Loaded with bacon, cream cheese, cheddar, and spicy jalapeños, this bold side dish is a hit at barbecues, cookouts, and potlucks.

Why You’ll Love This Recipe

This potato salad is anything but ordinary. The smoky bacon, creamy dressing, and spicy jalapeños give it a rich, savory flavor with just the right amount of heat. It’s a fun twist on a backyard favorite, perfect for those who love a little spice and a lot of flavor. It’s also easy to prepare ahead of time, making it ideal for gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or red potatoes)
• Bacon (cooked and crumbled)
• Jalapeños (fresh and/or pickled, diced)
• Cream cheese (softened)
• Mayonnaise
• Sour cream
• Cheddar cheese (shredded)
• Garlic powder
• Onion powder
• Salt and pepper
• Green onions or chives (chopped, for garnish)

directions

this recipe

1. Wash and dice potatoes into bite-sized pieces. Boil in salted water until fork-tender, about 10–12 minutes. Drain and let cool.
2. In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Stir in cheddar cheese, chopped jalapeños, and crumbled bacon (reserve some bacon for topping).
4. Add the cooled potatoes to the bowl and toss gently to coat.
5. Taste and adjust seasoning if needed. Add more jalapeños for extra heat.
6. Chill for at least 1 hour before serving.
7. Garnish with extra bacon, cheese, and green onions before serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 10–12 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Spicy version: Use raw jalapeños with seeds, or add a pinch of cayenne pepper to the dressing.
• Milder version: Use pickled jalapeños or roast the fresh jalapeños to mellow the heat.
• Add eggs: Mix in chopped hard-boiled eggs for added protein and texture.
• Low-carb: Swap potatoes for roasted cauliflower florets.
• Extra creamy: Double the cream cheese and sour cream for a richer dressing.

storage/reheating

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold or at room temperature. Do not freeze.
Do not reheat, as the dairy-based dressing may separate or become oily.

FAQs

Can I make jalapeño popper potato salad ahead of time?

Yes, it’s best when chilled for at least an hour, and you can make it up to a day in advance.

Should I peel the potatoes?

You can leave the skins on for texture and nutrients, especially if using thin-skinned varieties like Yukon Gold or red potatoes.

Can I use pickled jalapeños?

Yes, they offer a tangy, milder heat and work well in this salad.

Is this salad spicy?

It can be, depending on the type and amount of jalapeños. Adjust to taste.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream and adds a tangy flavor with less fat.

What cheese works best?

Sharp cheddar is traditional for jalapeño popper flavor, but you can also try Monterey Jack or pepper jack for more spice.

How long does it last in the fridge?

Up to 3 days, stored in a sealed container.

Can I serve this warm?

It’s designed to be a cold salad, but you can serve it at room temperature shortly after preparing.

Is this dish gluten-free?

Yes, as long as the bacon and other ingredients are certified gluten-free.

Can I add more vegetables?

Sure—diced bell peppers, corn, or green onions all work well for extra color and crunch.

Conclusion

Jalapeño popper potato salad is a bold, creamy, and unforgettable side dish that brings together the best of two favorites: potato salad and jalapeño poppers. With crispy bacon, melty cheese, and spicy jalapeños in every bite, it’s the ultimate crowd-pleaser for your next cookout or picnic.

Print