Description
This Jalapeno Popper Potato Salad combines the creamy richness of traditional potato salad with the spicy kick of jalapeno poppers, creating a deliciously unique side dish perfect for any gathering.
Ingredients
Scale
900 g baby red potatoes
3 jalapenos
diced
6 slices bacon
cooked and chopped
120 g cream cheese
softened
120 g mayonnaise
120 g sour cream
150 g shredded cheddar cheese
4 green onions
sliced
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Instructions
- Boil the baby red potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Once the potatoes have cooled, cut them into halves or quarters and add them to the mixing bowl.
- Add in the diced jalapenos, chopped bacon, shredded cheddar cheese, and sliced green onions. Stir gently to combine.
- Taste and adjust seasonings if necessary. Refrigerate the potato salad for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra flavor, consider adding more jalapenos or using pepper jack cheese for a spicier kick.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Jalapeno Popper Potato Salad, potato salad, jalapeno poppers, side dish, American cuisine