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.

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.

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: 

• Jalapeno Popper Pasta Salad
• Jalapeno Popper Bites
• Jalapeno Popper Crab Dip

Never miss a recipe. Follow Spicy Southern Kitchen on Facebook and Pinterest.

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

Jalapeno Popper Potato Salad

4.91 from 22 votes

By Christin Mahrlig

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8

SaveSaved Pin Print

Jalapeno Popper Potato Salad is a spicy and delicious twist on regular potato salad. Flavored with cream cheese, bacon, and lots of jalapenos.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Originally published June 21, 2016.

More Potato Salad Recipes

Loaded Ranch Potato Salad

Cobb Potato Salad

Disclosure: This post contains affiliate links.