This Jalapeno Popper Potato Salad is a flavor-packed twist on classic potato salad. Creamy, spicy, smoky, and a little tangy, it combines tender potatoes with crispy bacon, fresh jalapenos, sharp cheddar cheese, and a rich dressing that mimics all the goodness of a jalapeno popper. Perfect for backyard barbecues, potlucks, or as a standout side dish, it’s guaranteed to steal the spotlight.

What makes this salad irresistible is the balance of textures and tastes: cool and creamy dressing, crunchy bacon, fresh green bites of jalapeno, and the mild sweetness of baby potatoes. It’s comfort food with a fiery upgrade that will have everyone reaching for seconds.

What Kind of Jalapenos Should I Use?

For this salad, fresh jalapenos are best. They give a bright, grassy heat that balances beautifully with the creamy dressing. If you want less heat, remove the seeds and membranes. For extra smokiness, you could also try roasted or pickled jalapenos, but fresh ones keep the flavors crisp and vibrant.

Ingredients for the Jalapeno Popper Potato Salad

Baby Potatoes: Provide a tender, buttery base that holds up to the creamy dressing.
Fresh Jalapenos: Bring the signature heat and freshness to every bite.
Crispy Bacon: Adds salty, smoky crunch and enhances the jalapeno popper vibe.
Cheddar Cheese: Gives sharp, melty richness that ties the dish together.
Cream Cheese: For luscious creaminess, just like in a jalapeno popper filling.
Mayonnaise: Helps create the smooth, tangy dressing that coats the potatoes.
Sour Cream: Adds a cooling tang that balances the spice.
Red Onion: Offers a punch of sharpness and extra crunch.
Green Onions or Chives: For a fresh, mild onion flavor and color pop.
Garlic Powder & Smoked Paprika: Seasonings that add depth and a smoky kick.
Salt & Pepper: Essential for bringing all the flavors to life.

How To Make the Jalapeno Popper Potato Salad

Step 1: Cook the Potatoes

Boil the baby potatoes in salted water until fork-tender. Drain and let them cool slightly before cutting into bite-sized pieces.

Step 2: Prepare the Dressing

In a large bowl, mix softened cream cheese, mayonnaise, sour cream, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.

Step 3: Combine the Ingredients

Add the cooled potatoes, chopped jalapenos, crumbled bacon, shredded cheddar, red onions, and green onions into the dressing. Gently fold everything together, making sure each potato is well coated.

Step 4: Chill and Serve

Refrigerate for at least 30 minutes to let the flavors meld. Top with extra bacon, jalapeno slices, and green onions before serving for a picture-perfect finish.

Serving and Storing Jalapeno Popper Potato Salad

This salad is best served chilled, making it a perfect make-ahead dish. Store leftovers in an airtight container in the fridge for up to 3 days. If it thickens too much in the fridge, stir in a spoonful of sour cream before serving to refresh the texture.

Frequently Asked Questions

How spicy is this salad?

It has a gentle to moderate heat, but you can control it by adjusting how many jalapenos you use or removing their seeds.

Can I make it ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours or overnight.

Can I use another type of potato?

Absolutely. Yukon Gold or red potatoes work well, but avoid starchy russets, as they can fall apart.

What can I use instead of bacon?

Try crispy pancetta, turkey bacon, or vegetarian bacon bits for alternatives.

How do I make it lighter?

Swap in Greek yogurt for sour cream and light cream cheese for a slimmed-down version.

Want More Side Dish Ideas?

If you love this Jalapeno Popper Potato Salad, you’ll probably enjoy these other favorites:

Honey Garlic Ribs for a sticky, savory main.
Classic Cream Cheese Corn Casserole for a cozy, cheesy side.
Low-Carb Greek Chicken Bowls for a fresh, protein-packed meal.
Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken for pure comfort.

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And let me know in the comments how yours turned out. Did you go extra spicy or keep it mild? Add more cheese or stick to the basics?

I love hearing how you make these recipes your own. Questions are welcome too—let’s help each other cook smarter.