Jalapeno Popper Potato Salad – Barefoot in the kitchen

Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed hit. With a creamy, tangy dressing and smoky bacon and egg bits in the salad, it’s a crowd favorite.

Jalapeno Popper Potato Salad

I’ve been toying with the idea of ​​combining the tangy flavors of jalapeno poppers with the creamy goodness of potato salad for a while, and I’m happy to say this recipe is a hit.

While traditional jalapeno poppers are made with cream cheese, we weren’t huge fans of the cream cheese flavor in the first recipe attempt I tested for this potato salad.

So instead of the cream cheese, I used the cheddar cheese here, and the potato salad now deserves two thumbs up from everyone.

If you want a little more spiciness, add a generous helping of sliced ​​jalapenos in addition to the finely chopped jalapenos in the dressing. I usually add an additional 2-3 tablespoons of sliced ​​jalapenos to our salad.

Note that the spiciness of this salad will increase if left in the fridge overnight. When I tried the salad again after storing it overnight, my taste buds were amazed—and the added spiciness made it officially my oldest son’s favorite potato salad.

Jalapeno Potato Salad

For this recipe you will need the following ingredients:

• red potatoes
• mayonnaise
• Canned jalapenos
• Jalapeno juice
• salt and pepper
• garlic powder
• bacon (optional)
• eggs
• Cheddar cheese
• Green Onions

First, place the potatoes in a large pot and cover it completely with water. Cook over high heat until tender, about 10 minutes. Drain and let cool.

Combine mayonnaise, jalapenos, jalapeno juice, bacon grease (if desired), salt, and pepper in a large mixing bowl and stir.

Add the potatoes and stir. Add bacon (if desired), eggs, and cheese to potatoes and mix well.

Sprinkle with spring onions and stir. Serve immediately or refrigerate until ready to serve.

Spicy Potato Salad

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