Jalapeno Popper Potato Salad with Bacon
This jalapeno popper potato salad with bacon is a creamy, tangy side dish made with red potatoes, cheddar cheese, and fresh jalapenos. A smoky paprika dressing and crispy bacon make it perfect for BBQs, picnics, and family reunions.
Servings: 6
Calories: 535kcal
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.
- Place cooled potatoes in a large bowl. Add bacon, onions, celery, cheese, jalapeños, and parsley. Gently toss to combine.
- In a small bowl, whisk all dressing ingredients until smooth.
- 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.
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