Jalapeno Popper Potato Salad

If you love the creamy, cheesy, spicy flavor of a jalapeno popper, this Jalapeno Popper Potato Salad will quickly become your new favorite side dish. It combines tender potatoes with crispy bacon, shredded cheddar, a cool sour cream and cream cheese dressing, and just the right kick of fresh jalapenos. Every bite is a party of flavors that somehow still manages to feel comforting and nostalgic.
Perfect for summer cookouts, holiday tables, or whenever you want to add a little heat to your meal, this potato salad stands out from the ordinary. It’s bold enough to impress but familiar enough to keep everyone coming back for seconds.
Why You’ll Love This Jalapeno Popper Potato Salad
This dish is all about balance — the creaminess tames the heat, the bacon adds a salty crunch, and the jalapenos bring that signature popper zing. It’s easy to make ahead of time, making it an ideal dish to prepare and let chill until your guests arrive. Whether you serve it at a barbecue or as a weeknight treat, it’s guaranteed to disappear fast.
Can I Make It Less Spicy?
Absolutely. If you’re sensitive to spice, you can remove the seeds and ribs from the jalapenos, or even swap them for mild green chilies. On the other hand, if you’re a heat lover, feel free to leave some seeds in or add a pinch of cayenne pepper to the dressing. This salad is easy to customize to your spice preference.
Ingredients for the Jalapeno Popper Potato Salad
Potatoes are the heart of this salad, giving it a tender, hearty base that soaks up all the creamy dressing. Cream cheese is what brings that unmistakable jalapeno popper richness, while sour cream lightens it up just enough for a silky, tangy texture. Shredded cheddar cheese adds sharpness and melty pockets of flavor throughout. Crispy bacon brings a smoky, salty crunch, and of course, fresh jalapenos add that spicy, vibrant kick that ties it all together. A sprinkle of green onions at the end adds freshness and color.


How To Make the Jalapeno Popper Potato Salad
Step 1: Cook the Potatoes
Start by boiling cubed potatoes in salted water until they are fork-tender but not falling apart. Drain and let them cool completely before mixing to keep them from breaking.
Step 2: Prepare the Dressing
In a large bowl, beat together softened cream cheese, sour cream, a pinch of salt and pepper, and a squeeze of lemon juice until smooth and creamy.
Step 3: Assemble the Salad
Add the cooled potatoes to the bowl of dressing. Gently fold in shredded cheddar, chopped cooked bacon, diced fresh jalapenos, and a handful of chopped green onions.
Step 4: Chill Before Serving
Cover and refrigerate the salad for at least an hour before serving. This allows the flavors to meld and the salad to firm up a bit for easier scooping.
Serving and Storing Jalapeno Popper Potato Salad
This potato salad serves about 6 to 8 people as a side dish, making it perfect for a small gathering or family dinner. It’s best served chilled, straight from the fridge, which helps keep the creamy dressing set and the flavors bright. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving again.
What to Serve With Jalapeno Popper Potato Salad?
Grilled Burgers
The smokiness of a grilled beef or turkey burger pairs perfectly with the creamy, spicy salad.
BBQ Ribs
The bold flavors of barbecue ribs balance out the tangy and cheesy potato salad beautifully.
Crispy Fried Chicken
A crunchy, juicy fried chicken dinner feels complete with this cool, creamy side.
Pulled Pork Sandwiches
Pile high pulled pork sandwiches and serve this salad on the side for a Southern-inspired meal.
Corn on the Cob
Sweet, buttery corn on the cob is a classic summertime match with potato salad.
Roasted Vegetables
For a lighter meal, pair it with a tray of roasted seasonal vegetables.
Steak Kebabs
Tender steak skewers off the grill complement the creamy, spicy flavors in the salad.
Want More Salad Ideas with a Twist?
If you love this Jalapeno Popper Potato Salad, you’ll probably enjoy these other creative salads and side dishes:
• Classic Caprese Salad Recipe for a light, fresh and colorful option.
• Herby Chicken Meatball Bowl if you’re craving something hearty yet wholesome.
• Creamy Tomato Spinach Pasta with vibrant greens and velvety sauce.
• Crispy Jalapeno Popper Egg Rolls for another take on the classic popper flavor.
• Delicious Ooey Gooey Mac and Cheese when you want even more cheesy comfort.
Save This Recipe For Later
📌 Save this recipe to your Pinterest board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add extra bacon or tone down the spice? Did you try it with a different cheese?
I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other cook smarter.
Explore beautifully curated comfort food sides and more on Janet Dishes on Pinterest and discover your new go-to for crowd-pleasing flavors!
Conclusion
Jalapeno Popper Potato Salad is the perfect balance of creamy, spicy, and savory that’s sure to become a family favorite. Make it for your next gathering and watch how fast it disappears!
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Jalapeno Popper Potato Salad
- Total Time: 35 minutes
- Yield: 6–8 servings
Description
This creamy Jalapeno Popper Potato Salad is a spicy twist on the classic potato salad, loaded with bacon, cheddar cheese, cream cheese, and fresh jalapenos. Perfect side dish for barbecues, cookouts, and family dinners.
Ingredients
2 pounds potatoes
4 ounces cream cheese softened
1 cup sour cream
1 ½ cups shredded cheddar cheese
6 slices bacon cooked and crumbled
2 fresh jalapenos diced
2 green onions chopped
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
1. Cook cubed potatoes in salted boiling water until fork-tender but not mushy. Drain and let cool completely.
2. In a large bowl, beat together cream cheese, sour cream, lemon juice, salt, and pepper until smooth.
3. Fold cooled potatoes into the dressing gently to coat.
4. Add shredded cheddar, cooked bacon, diced jalapenos, and green onions, and stir gently to combine.
5. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Notes
Make sure potatoes are completely cooled to avoid a runny dressing.
Remove jalapeno seeds for less heat or keep them for more spice.
Best served chilled and eaten within 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled and mixed
- Cuisine: American
Nutrition
- Serving Size: 1/6th recipe
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg