Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of bacon and egg throughout the salad, it’s a crowd favorite.
Jalapeno Popper Potato Salad
I’ve been playing with the idea of combining the spicy flavors of jalapeno poppers with the creamy goodness of potato salad for some time now, and I’m glad to say that this recipe is a hit.
While traditional jalapeno poppers are made with cream cheese, we weren’t big fans of the cream cheese flavor in the first recipe attempt I tested for this potato salad.
So, in lieu of the cream cheese, I’ve bumped up the cheddar cheese here and the potato salad earns two thumbs up from everyone now.
If you want some extra heat, toss in a generous portion of sliced jalapenos in addition to the finely chopped jalapenos in the dressing. I typically add an additional 2-3 tablespoons of sliced jalapenos to our salad.
Be aware that the heat in this salad will increase after resting overnight in the refrigerator. When I tasted the salad again after storing it for the night, my tastebuds were surprised – and this officially became my oldest son’s favorite potato salad due to that extra heat.
Jalapeno Potato Salad
You’ll need the following ingredients to make this recipe:
- Red potatoes
- Canned jalapenos
- Juice from jalapenos
- Salt and pepper
- Garlic powder
- Bacon (optional)
- Cheddar cheese
- Green onions
Start by placing the potatoes in a large pot, and cover fully with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease (if desired), salt, and pepper in a large mixing bowl and stir to combine.
Add the potatoes, then stir to coat. Add the bacon (if desired), eggs, and cheese to the potatoes, and stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Spicy Potato Salad
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Jalapeno Potato Salad
- 2½ pound red potatoes chopped into approximately ¾ inch pieces
- 1 cup mayonnaise
- ½ cup canned sliced jalapenos chopped very small
- 2 tablespoons juice from the jalapenos
- 2 tablespoons warm bacon grease optional
- ½ teaspoon kosher salt adjust to taste
- ½ teaspooon freshly ground black pepper adjust to taste
- ¼ teaspoon granulated garlic or garlic powder
- 2-3 tablespoons additional canned sliced jalapenos OPTIONAL
- 6 slices cooked bacon chopped or crumbled, OPTIONAL
- 6 hard-boiled eggs roughly chopped
- 4 ounces cheddar cheese cut into thin matchsticks or tiny cubes
- 4 green onions sliced thin
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease, salt, and pepper in a large mixing bowl. Stir to combine.
- Add the potatoes and stir to coat. Add the bacon, eggs, and cheese to the potatoes. Stir to mix well.
- Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.