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Creamy Jalapeño Popper Potato Salad Recipe with Bacon and Cheddar – Easy Homemade Side Dish

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A creamy, spicy, and smoky potato salad featuring cream cheese, mayonnaise, fresh and pickled jalapeños, crispy bacon, and sharp cheddar cheese. Perfect for BBQs, potlucks, and family dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into bite-sized pieces
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 2 fresh jalapeños, seeded and finely diced
  • 1/4 cup pickled jalapeños, chopped (optional)
  • 3 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Place peeled and cut potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and spread on a baking sheet to cool slightly.
  2. While potatoes cook, fry bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble. Save a teaspoon of bacon grease if desired.
  3. In a medium bowl, beat together softened cream cheese, mayonnaise, and sour cream until smooth and creamy. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Add fresh and pickled jalapeños and green onions; mix until evenly distributed.
  4. Gently fold warm potatoes into the dressing, being careful not to mash them. Add crumbled bacon and shredded cheddar cheese, folding again to combine. The residual heat will slightly melt the cheddar.
  5. Cover and refrigerate the salad for at least 1 hour before serving to let flavors meld and texture firm up. Stir gently before serving and adjust seasoning or jalapeños as needed.

Notes

Do not overboil potatoes to avoid mushy texture. Use warm potatoes when mixing to absorb dressing better. Adjust jalapeño heat by removing seeds or adding more. Crisp bacon well to avoid sogginess. Chill at least 1 hour or overnight for best flavor. If salad is dry after chilling, add a splash of milk or extra mayo. For less heat, top with sour cream when serving. Bacon can be baked at 400°F for 15-20 minutes as an alternative to frying.

Nutrition

Keywords: potato salad, jalapeño popper, bacon, cheddar, creamy potato salad, spicy side dish, BBQ side, potluck recipe

Find it online: https://flurpchef.com/creamy-jalape-n-o-popper-potato-salad-recipe-with-bacon-and-cheddar-easy-homemade-side-dish/