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

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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