Print

Creamy Jalapeño Popper Potato Salad Recipe with Bacon Dressing

creamy jalapeño popper potato salad - featured image
Print Recipe

A creamy, spicy, and smoky potato salad featuring jalapeños, cream cheese, and a savory bacon dressing. Perfect for barbecues and casual gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, diced into bite-sized chunks
  • 2 fresh jalapeños, finely diced (remove seeds for less heat)
  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (120 ml), preferably full-fat
  • ½ cup sour cream (120 ml)
  • 1 cup shredded sharp cheddar cheese (110 g)
  • 3 stalks green onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse and dice 2 pounds of Yukon Gold or red potatoes into roughly 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain well in a colander and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crisp, about 7-10 minutes, flipping occasionally. Transfer bacon to paper towels to drain and cool. Once cool, crumble into small pieces.
  3. In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, garlic powder, smoked paprika, and lemon juice. Whisk until smooth and creamy. Season with salt and pepper to taste.
  4. Finely dice jalapeños, removing seeds if preferred. Thinly slice green onions, separating whites and greens.
  5. In a large bowl, gently fold the warm potatoes with the dressing mixture, diced jalapeños, crumbled bacon, shredded cheddar cheese, and the whites of the green onions. Stir carefully to avoid mashing the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, sprinkle the salad with the green parts of the sliced onions and extra crispy bacon if desired.

Notes

If the salad is too thick after chilling, stir in a splash of milk or buttermilk to loosen. Add jalapeños just before mixing to avoid overpowering the flavors. Use softened cream cheese for a smooth dressing. Cook bacon slowly over medium heat for maximum crispness.

Nutrition

Keywords: potato salad, jalapeño popper, bacon dressing, creamy potato salad, barbecue side dish, spicy potato salad

Find it online: https://yumbelle.com/creamy-jalape-n-o-popper-potato-salad-recipe-with-bacon-dressing-easy-and-best/