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Jalapeno Popper Potato Salad

Jalapeno Popper Potato Salad, made with cream cheese, bacon, and lots of jalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next cookout or picnic.

 

Jalapeno Popper Potato Salad in a blue serving bowl.

 

Jalapeno Popper Potato Salad flavored with cream cheese, bacon, and lots of jalapenos.

I love a creamy potato salad. It’s one of my favorite picnic sides. But I like them best when they have lots of flavor like this Bacon Ranch Potato Salad.

 

Jalapeno Popper Potato Salad has all the flavor of Jalapeno Poppers mixed in with chunks of red potato.

Lots of rich cream cheese, salty crumbled bacon, and shredded Mexican blend cheese, plus plenty of chopped pickled jalapenos.

Close-up of potato salad covered with jalapeno slices and crumbled bacon.

 

RECIPE TIPS:

I leave the skin on the potatoes, but you could peel them if you like. You could also use russet potatoes or Yukon Gold instead.

In addition to using pickled jalapenos, I like to slice a fresh jalapeno and scatter the slices over the top of the potato salad. Not only do you get more jalapeno flavor, but the fresh slices look so pretty and they are easy enough to avoid eating for people who don’t want too much heat in their potato salad.

It’s best to make this potato salad at least and hour in advance so the flavors have time to meld.

Try These Other Jalapeno Popper Recipes: 

 

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Watch the short vido below to see how to make Jalapeno Popper Potato Salad

Jalapeno Popper Potato Salad in a blue serving bowl.

Jalapeno Popper Potato Salad

Jalapeno Popper Potato Salad is a spicy and delicious twist on regular potato salad. Flavored with cream cheese, bacon, and lots of jalapenos.
PREP: 10 mins
COOK: 15 mins
TOTAL: 25 mins
SERVINGS: 8

Ingredients

  • 3 pounds red potatoes, scrubbed and cut into bite-sized pieces
  • 1 (8-ounce) block cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper to taste
  • 1/4 cup chopped pickled jalapeno peppers
  • 2 green onions sliced
  • 1 cup shredded Mexican 4-cheese blend
  • 6 slices bacon, cooked and crumbled
  • 1 fresh jalapeno, thinly sliced

Instructions

  • Place potatoes in a medium saucepan and cover with water. Add 1 teaspoon salt and bring to a boil and then simmer until soft, about 10-15 minutes. Drain well. Let cool so that they are still warm, but not hot when adding to potato salad.
  • In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper. Don't worry if the cream cheese doesn't get completely smooth.
  • Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon.
  • Check for seasoning and add salt if desired.
  • Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.

Nutrition

Calories: 311kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: jalapeno, spicy, summer

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Originally published June 21, 2016.

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Cobb Potato Salad

Disclosure: This post contains affiliate links.

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37 thoughts on “Jalapeno Popper Potato Salad”

  1. This is literally the only potato salad I want to eat/make from now on! The flavor is just amazing

  2. Absolutely love this recipe. I had some Sweet Heat pickled jalapeño so that sweetness added with the fresh picked jalapeños went very well. I will definitely be making this for the family again, or just for me 😁

  3. I would love to make this recipe for an upcoming bbq but am wondering how long in advance I could make it? Like could I prepare it the night before to serve the next day or would that mess with the consistency of the cream cheese?
    Thanks for any tips

  4. I pretty much followed the recipe,
    I was making this to take to a friends house who loves jalapeño poppers, so I air fried a bag of poppers, let them cool then chopped them with my kitchen shears, I layered them between layers of potato salad. I still
    Used some fresh jalapeños for a garnish along with a couple of poppers that were left
    Over and it was a hit!

  5. Magdelene Johnson

    Great potato salad, but how do you get around the block of cheese used in the recipe stiffens back up, when chilled overnight? I had a hard time serving it, because it was stiff unlike potato salad with dressing like on it. Again, flavors are awesome, but that was my only issue. I would like to try again!

  6. I love this salad! I recently substituted the potatoes for cauliflower! Delicious and low carb!!!

  7. Just stumbled upon this recipe (thank you, Pinterest!) & made it instantly. It was amazing. And so easy.
    Tweaked it for my family – extra jalapenos, cheese AND bacon!

  8. I substituted fresh jalapeños that I roasted under the broiler, fantastic! Not for those who can’t the heat tho……..

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