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Jalapeño Popper Potato Salad: A Spicy Twist on a Classic Favorite

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This Jalapeño Popper Potato Salad combines creamy baby potatoes with zesty jalapeños, crispy bacon, and rich cheddar cheese for a spicy twist on a classic dish. Ideal for summer gatherings, it’s a flavorful crowd-pleaser that can be made ahead for enhanced taste.

Ingredients

Scale
  • 2 pounds of baby potatoes
  • 1 cup of mayonnaise
  • 1 cup of sour cream
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of diced jalapeños (fresh or pickled)
  • 1/2 cup of crumbled bacon (about 6 slices, cooked and cooled)
  • 1/4 cup of chopped green onions
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris.
  2. Place the cleaned potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
  3. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until fork-tender.
  4. Drain the potatoes in a colander and let them cool for about 10-15 minutes.
  5. Cut the cooled potatoes in half or quarters, depending on your preference.
  6. In a large mixing bowl, combine the mayonnaise and sour cream.
  7. Add the apple cider vinegar, garlic powder, and onion powder. Season with salt and pepper to taste.
  8. Whisk the dressing ingredients together until well combined and smooth.
  9. Add the cooled, cut potatoes to the dressing and gently fold them in using a spatula or wooden spoon.
  10. Stir in the diced jalapeños, crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix gently until evenly distributed.
  11. Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. For best results, chill for a few hours or overnight.
  12. After chilling, stir the potato salad before serving. If it seems thick, add a splash of milk or more sour cream to loosen it up.
  13. Transfer to a serving dish and garnish with extra crumbled bacon, shredded cheese, and chopped cilantro.
  14. Serve cold or at room temperature. Enjoy!

Notes

  • Adjust the amount of jalapeños based on your heat preference.
  • This salad can be made a day in advance for enhanced flavor.
  • Feel free to customize with additional ingredients like diced bell peppers or corn for extra crunch.

Find it online: https://softtasty.com/jalapeno-popper-potato-salad/