My jalapeno popper potato salad brings all the bold, creamy, slightly spicy flavors of your favorite appetizer into a quick, make-ahead side dish for summer BBQs. The red potatoes are complemented by crispy bacon, sharp cheddar, and just enough heat from fresh jalapenos, tied together with a tangy, smoky dressing that skips the heavy cream cheese.
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This spicy potato salad shows up at the cookout and quietly steals the spotlight. You can adjust the heat down by removing the seeds and vein from the jalapeno. Or amp up the spice by swapping the cheddar for pepperjack cheese.
Of course, I am going to tell you that you can serve this with any of your favorite BBQ recipes. But I personally love it with Carolina chicken, which is on the sweeter side. Then pair it with more veggie-forward sides, such as a fresh corn salad, dill pickle coleslaw, or a necatarine salad.
📖The Secret to My Jalapeno Potato Salad
I tested this recipe more times than I'd like to admit, but one thing became very clear-cream cheese had to go! It turned the dressing thick, sticky, and honestly, a little too much. Swapping in mayo and sour cream keeps things smooth and tangy.
And that smoky flavor? No grill required. A touch of smoked paprika does all the heavy lifting.
🧾Ingredient Notes
- Red Potatoes - Hold their shape and keep the texture firm. No peeling required, which saves time. You can use russet or yukon potatoes, just peel them first.
- Green Onions - For a twist, try pickled red onions instead!
- Cheddar Cheese - I originally tested this with cubed cheddar but the testers definitely preferred shredded cheese in this recipe.
- Jalapeños - I always taste test a tiny bit of the pepper before deciding if I want to include the veins and seeds. Okay, I make my husband do it because I'm a little wimp, but you get the idea.
- Sour Cream - You can substitute plain Greek yogurt in a pinch.
- Apple Cider Vinegar - Champagne or red wine vinegar would be the best substitute.
- Spices - I chose all dried spices to make the dressing easy to make.
⏲️Tips for Making Jalapeno Popper Potato Salad
- Boil your potatoes in salted water so they're seasoned from the inside out.
- Cook until fork-tender, then drain and let them cool completely before mixing. You can add them back to the dry cooking pot and the residual heat will dry them faster.
- Whisk together the dressing until smooth. If making ahead, thin half the dressing with a splash of milk to keep the texture from getting too thick as it chills.
- Add the potatoes to a large bowl with the celery, onions, cheese, jalapenos, and parsley. Coat with the dressing.
- Chill for at least one hour before serving.
- Right before serving, add the bacon.
Make Ahead
This potato salad is built for prepping in advance. To get the best texture, mix the cooled potatoes with half of the dressing (thin it slightly with a splash of milk) and store it without the bacon. As it chills, the potatoes soak up all that tangy, smoky flavor. Right before serving, add the remaining dressing and the crispy bacon to bring everything back to life with a creamy finish and fresh crunch.
🌡️Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
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📖 Recipe Card
Jalapeno Popper Potato Salad with Bacon
Ingredients
Potato Salad
- 2 pounds red potatoes skin on and cut into bite size pieces
- 8 slices bacon cooked and crumbled
- ½ cup diced celery
- 4 green onions thinly sliced (white and light green parts)
- 2 cups cheddar cheese shredded
- 2 small jalapenos minced, deveined is optional
- 2 Tablespoons fresh parsley minced
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
Instructions
- Place potatoes in a large saucepan. Cover with salted water and bring to a boil. Cook for 8-10 minutes or until tender. Drain and allow to cool to room temperature.2 pounds red potatoes
- Place cooled potatoes in a large bowl. Add bacon, onions, celery, cheese, jalapeños, and parsley. Gently toss to combine.8 slices bacon, ½ cup diced celery, 4 green onions, 2 cups cheddar cheese, 2 small jalapenos, 2 Tablespoons fresh parsley
- In a small bowl, whisk all dressing ingredients until smooth.½ cup mayonnaise, ¼ cup sour cream, 2 teaspoons apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon cumin
- Pour dressing over the salad and gently stir to combine. Chill for at least 60 minutes before serving.
Notes
- The potatoes will absorb whatever liquid you put on them.
- To make the potato salad ahead of time, add 2 tablespoons of milk to half of the dressing to thin it out. Pour half the dressing on the potatoes and save the bacon. When ready to serve, add the remainder of the dressing and the bacon.
Equipment
Nutrition
Common Recipe Questions
If you have already made the potato salad and want it spicer there are two options. First, add an additional diced jalapeno. If you don't have that, you can sprinkle with cayenne pepper and stir it in.
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