Spicy Jalapeño Popper Potato Salad
This creamy, cheesy potato salad packs a spicy kick with fresh jalapeños, crispy bacon, and a rich cream cheese dressing. Perfect for BBQs, potlucks, or anytime you crave bold flavors!
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Servings: 6
Calories: 280kcal
Equipment
Ingredients
- 2 lbs 900g Yukon Gold or red potatoes, diced
- 4 oz 115g cream cheese, softened
- ½ cup sour cream or Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 4-6 slices bacon cooked & crumbled
- 2-3 jalapeños finely chopped (seeds removed for less heat)
- 2 green onions sliced
- 1 clove garlic minced
- ½ tsp smoked paprika
- Salt & pepper to taste
Instructions
- Cook Potatoes: Boil diced potatoes in salted water for 10-12 minutes until tender. Drain and let cool slightly.
- Make Dressing: In a large bowl, mix cream cheese, sour cream, garlic, paprika, salt, and pepper until smooth. Stir in cheddar, jalapeños, and bacon.
- Combine: Gently fold warm potatoes into the dressing. Top with extra bacon, jalapeños, and green onions.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Make Ahead: Flavors meld beautifully when chilled overnight.
- Spice Control: Adjust jalapeño amount or add hot sauce for extra heat.
- Dairy-Free Option: Use vegan cream cheese and dairy-free sour cream.
- Add-Ins: Try pickled jalapeños for tang or diced avocado for creaminess.
- Storage: Keeps in the fridge for up to 3 days.
- Bonus Twist: Stir in diced avocado or corn for Southwest flair!
Nutrition
Serving: 150g | Calories: 280kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin C: 15mg | Calcium: 150mg