Jalapeño Popper Potato Salad – Creamy, Cheesy, Spicy Potato
Jalapeño Popper Potato Salad is creamy, cheesy, smoky, and slightly spicy.Tender potatoes are coated in a rich cream cheese dressing.Cheddar cheese and bacon add bold savory flavor.Fresh jalapeños provide adjustable heat.Green onions brighten every bite.Perfect for barbecues, potlucks, and game-day gatherings.
Ingredients
- 2 pounds baby potatoes, halved
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded Cheddar Cheese
- 2 fresh jalapeños, seeded and finely chopped
- 3 green onions, sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water for 12–15 minutes until fork-tender. Drain and cool.
- In a large bowl, beat together cream cheese, mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and garlic powder until smooth.
- Stir in cheddar cheese, bacon, jalapeños, and green onions.
- Fold the cooled potatoes gently into the dressing until evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Top with extra bacon, cheese, jalapeños, and green onions before serving.
Notes
- Seed jalapeños for milder heat.
- Use room-temperature cream cheese for a smooth dressing.
- Cool potatoes before mixing.
- Crispy bacon provides the best texture.
- Refrigeration improves the flavor.
- Taste and adjust seasoning before serving.
- Garnish just before serving for freshness.
- Store refrigerated for up to 3 days.