Description
Jalapeño popper potato salad combines the creamy, spicy flavors of classic jalapeño poppers with hearty potatoes for a bold and satisfying twist on traditional potato salad.
Ingredients
Units
Scale
- 2 lbs baby potatoes, halved
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped pickled jalapeños
- 1/2 cup chopped green onions
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let cool slightly.
- In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, and Dijon mustard. Stir until smooth.
- Add the cooled potatoes, bacon, cheddar cheese, jalapeños, and green onions to the bowl. Toss gently to coat.
- Season with salt and pepper to taste. Mix well.
- Chill for at least 1 hour before serving for best flavor.
Notes
- For extra heat, use fresh diced jalapeños instead of pickled.
- Can be made a day ahead and stored in the fridge.
- Try adding chopped roasted red peppers for a sweet contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg