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