Olivia McKenney
Creamy, smoky, and packed with bold flavor, this Jalapeno Popper Potato Salad is a side dish that refuses to be an afterthought. Combining the comfort of classic potato salad with the spicy zing of jalapeño poppers, this recipe is a must-have at barbecues, cookouts, or whenever you’re craving something indulgently savory. Crispy bacon, sharp cheddar, and a kick of heat play perfectly against the cool creaminess of the dressing, making each bite unforgettable.
Whether you’re feeding a crowd or meal-prepping for the week, this salad holds up beautifully in the fridge and only gets better as the flavors mingle. It’s hearty enough to serve as a light meal on its own or as a flavorful companion to grilled meats. A vibrant twist on a summertime staple that will have guests asking for the recipe.
What Kind of Potatoes Work Best for Jalapeno Popper Potato Salad?
For this recipe, waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well after boiling, creating a firm yet tender bite that doesn’t turn mushy when tossed with the creamy dressing. Plus, their subtle buttery flavor balances the spice and richness of the dish beautifully.
Ingredients for the Jalapeno Popper Potato Salad
Yukon Gold Potatoes
They provide a creamy texture without falling apart, making them perfect for a chunky salad base.
Fresh Jalapeños
These give the salad its signature popper-inspired heat. Slice thinly or dice for extra fire.
Cooked Bacon
Crispy bacon bits bring smoky depth and crunch to contrast the creamy elements.
Cheddar Cheese
Shredded sharp cheddar adds a savory, tangy layer that mimics jalapeño poppers.
Green Onions
They offer a fresh bite and mild onion flavor, elevating the overall profile.
Red Onion
Optional but adds color and a bit of sweet sharpness.
Mayonnaise
The creamy base that binds everything together and keeps the texture rich.
Sour Cream
Lightens the mayo and brings a cool tang that balances the heat.
Dried Dill
A touch of herbaceous brightness to cut through the richness.
Garlic Powder & Onion Powder
Enhance the flavor with a subtle savory depth.
Salt & Black Pepper
Essential for seasoning and bringing all the flavors to life.
How To Make the Jalapeno Popper Potato Salad
Step 1: Boil the Potatoes Just Right
Wash and cut your Yukon Gold potatoes into bite-sized chunks. Add them to a large pot of salted water and bring to a boil. Cook until fork-tender but still firm, about 12-15 minutes. Drain and let them cool completely to avoid melting the dressing.
Step 2: Prepare the Flavor Base
While the potatoes cool, crisp up the bacon in a skillet over medium heat. Set it aside on paper towels to drain excess grease, then crumble it once cooled. Slice the jalapeños and green onions, and shred your cheddar cheese.
Step 3: Mix the Creamy Dressing
In a medium bowl, whisk together mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning if needed. This is where all the flavor magic begins!
Step 4: Assemble the Salad
In a large mixing bowl, gently toss the cooled potatoes with the dressing until evenly coated. Add in the crumbled bacon, sliced jalapeños, cheddar, green onions, and red onion if using. Fold everything together carefully so you don’t break up the potatoes.
Step 5: Chill and Let Flavors Marry
Cover the bowl and refrigerate for at least 1 hour before serving. This gives the flavors time to develop and meld together. Just before serving, garnish with extra bacon bits, jalapeño slices, and a sprinkle of shredded cheddar if desired.
Serving and Storing Jalapeno Popper Potato Salad
This potato salad is at its best when served cold or slightly chilled. It pairs wonderfully with grilled favorites like burgers, hot dogs, BBQ chicken, or steak. Add it to your picnic spread, potluck table, or backyard dinner menu and watch it disappear!
For storing, transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors only get better as they sit, making this an excellent make-ahead dish. If the salad thickens too much in the fridge, stir in a tablespoon of sour cream or mayo to refresh the texture before serving.
Frequently Asked Questions
How spicy is this potato salad?
The spice level depends on how many jalapeños you use and whether you include the seeds. Removing seeds reduces heat. You can also use pickled jalapeños for a milder, tangy version.
Can I make this potato salad ahead of time?
Absolutely! It actually tastes better after a few hours in the fridge. Make it the night before for the best flavor and convenience.
What if I don’t like mayo?
You can substitute Greek yogurt or increase the sour cream ratio. It will still be creamy with a bit more tang.
Is this salad gluten-free?
Yes, as long as your bacon and condiments are certified gluten-free, this dish fits a gluten-free diet.
Can I serve this warm instead of chilled?
You can serve it slightly warm if preferred, especially when freshly made, but traditionally it’s best enjoyed cold to let the flavors develop.
Can I add eggs like in traditional potato salad?
Sure! Chopped hard-boiled eggs can be a great addition if you want a more classic touch. They blend well with the other ingredients.
Want More Salad Ideas with a Kick?
If you’re loving the bold flavor of this Jalapeno Popper Potato Salad, don’t miss out on these other spicy and savory sides:
- Cheesy Ranch Potatoes that bring creamy comfort with a herby twist.
- Mexican Cornbread Casserole for a hearty dish with a hint of spice.
- Air Fryer Spicy Buffalo Chicken Wraps if you want something crunchy and fiery.
- Creamy Boat Dip Rotel Ranch Dip as the perfect party partner.
- One Pan Sticky Teriyaki BBQ Chicken Rice when you crave sweet, spicy, and savory in one dish.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest side dish board so it’s always at your fingertips when you need a crowd-pleaser with flair.
And I’d love to hear how your version turned out! Did you spice it up with extra jalapeños? Try it with smoked cheddar?
Drop your thoughts in the comments and share your own twist on this zesty favorite. The more variations, the better—let’s inspire each other to play with bold flavors!
Jalapeno Popper Potato Salad
- Total Time: 1 hour 35 minutes
- Yield: Serves 6-8
Description
This Jalapeno Popper Potato Salad is the ultimate crowd-pleaser. A bold mix of creamy potatoes, smoky bacon, cheddar cheese, and fresh jalapeños, all tossed in a tangy, seasoned dressing. It takes all the flavors of your favorite poppers and turns them into a satisfying side that’s perfect for cookouts, potlucks, and meal prep.
Ingredients
2 lbs Yukon Gold potatoes, cut into chunks
4–5 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
2–3 fresh jalapeños, thinly sliced (seeds removed for less heat)
3 green onions, sliced
1/4 cup red onion, finely chopped (optional)
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook for 12-15 minutes, until fork-tender but still firm. Drain and let cool completely.
- While potatoes cool, cook the bacon until crisp. Let it drain on paper towels and crumble once cooled.
- In a bowl, combine mayo, sour cream, dill, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- In a large bowl, toss cooled potatoes with the dressing until evenly coated.
- Fold in crumbled bacon, jalapeños, cheddar cheese, green onions, and red onion.
- Chill in the fridge for at least 1 hour before serving. Garnish with extra toppings if desired.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizers
