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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.



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


  • 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


  • 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.


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

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44 thoughts on “Jalapeno Popper Potato Salad”

  1. Looks good. My old body wont tolerate jalapenos so I use Tabasco Green Sauce as a spicy yet gentler substitute.

  2. Absolutely love this salad! Frequently made and updated to suit our vegan lifestyle. Just used vegan mayo and Follow Your Heart Cheddar Cheese and left the bacon bits on the side for the meat eaters. So deelish!

  3. David Bridges

    What can you sub. for the mayonnaise? You know for those who can eat mayonnaise for what reason .

  4. I’m a lazy cook. Too many ingredients or too many steps and I lose interest, but I can see myself making this with a couple of adjustments. Could even change it up to be a twice baked potato recipe.

    1. Christin
      Christin Mahrlig

      That’s a great idea Jackie! I can’t wait to try making some Jalapeno Popper Twice Baked Potatoes!

  5. Thank you for sharing your recipe! I adapted it to ketogenics by subbing cauliflower for the potatoes, and it is DEFINITELY going into my normal routine. It is so good!

    1. Christin
      Christin Mahrlig

      Oh wow! I would have never thought to use cauliflower instead of potatoes in this recipe. Will have to try that sometime. 🙂

  6. Luke Hunter.

    Made this for 10 harsh food critics on my rooftop in Osaka Japan last weekend. Not a drop left in the salad bowl. Pickled some jalapeños that were grown by a friend in the mountains of Nara.
    Awesome recipe. Much thanks.

    1. Christin
      Christin Mahrlig

      Glad everyone enjoyed it. I’m trying to picture your rooftop in Japan. Must be amazing!

  7. I want to make this salad the day before but I’m worried that the bacon will be chewy from the moist ingredients. From your experience how is the salad day after? Making it for a functiondo you recommend day of or night before?


    1. Christin
      Christin Mahrlig

      I would make it a day ahead but keep the bacon separate and mix it in right before serving.

  8. Emily @ Emily's Tasty Adventures

    Oh my goodness, oh my goodness, oh my goodness!!! This looks incredible! I’m in LOVE 🙂

  9. Ok, stop everything. I need to make this now. Whenever jalapeño poppers are around I can’t keep my hands off of them. Made into a potato salad?! What a fabulous idea!

  10. Gayle @ Pumpkin 'N Spice

    This potato salad is so pretty, Christin! I love the zesty flavors in here. This would definitely be a show stopper for any summer party!

  11. Alaina @ A Not So Quiet Kitchen

    This looks amazing!! I’m such a sucker for potato salad and I’ve been craving it like crazy lately!! I think I’m going to have to whip this up soon!! Perfect for summer picnics 🙂

  12. Thao @ In Good Favor

    You know how to make potato salad, Christin! This is another incredible recipe!

  13. Ashley@CookNourishBliss

    Such a cool flavor for potato salad!! I never think this creatively when it comes to potato salad! I need to step up my game! 🙂

  14. Ashley - The Recipe Rebel

    Christin this is GENIUS! I’ve made all kinds of twists on potato salad but nothing like this!

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