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Jalapeño Popper Potato Salad

This Jalapeño Popper Potato Salad combines the creamy, cheesy flavors of jalapeño poppers with the heartiness of potato salad. It's a spicy and delicious twist on a classic side dish!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 8 slices thick-cut turkey bacon chopped into ½-inch pieces
  • 6 large jalapeños halved and seeded
  • 8 ounces cream cheese softened at room temperature
  • 1 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 4 green onions thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt plus more for seasoning
  • 2 tablespoons olive oil

Method
 

  1. Preheat oven to 425°F. Roast jalapeños with olive oil for 15-18 minutes until charred and tender. Cool and chop.
  2. Cook turkey bacon in skillet until crispy. Drain, reserving 2 tablespoons bacon grease.
  3. Boil potatoes until tender but firm. Drain and cool.
  4. Whisk cream cheese, mayonnaise, sour cream, garlic, smoked paprika, pepper, and salt. Fold in jalapeños, cheddar, and green onions.
  5. Add potatoes to dressing and fold to combine. Mix in most of the bacon, reserving some for garnish. Refrigerate 1 hour before serving.

Notes

Adjust the amount of jalapeños to control the spiciness of the potato salad.