Description

A creamy, spicy, and smoky potato salad loaded with crispy bacon, fresh jalapenos, cheddar cheese, and a luscious dressing. Perfect for summer cookouts, potlucks, or as a zesty side that steals the show.

Ingredients

Scale

2 pounds baby potatoes

4–5 fresh jalapenos, chopped (seeds removed for less heat)

8 slices bacon, cooked and crumbled

1 cup shredded cheddar cheese

4 ounces cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup red onion, finely chopped

2 green onions or chives, sliced

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Instructions

Boil the baby potatoes in salted water until fork-tender (about 15-20 minutes). Drain and cool slightly; cut into bite-sized pieces.
In a large bowl, mix cream cheese, mayonnaise, sour cream, garlic powder, smoked paprika, salt, and pepper until smooth.
Add potatoes, jalapenos, bacon, cheddar, red onion, and green onions. Gently fold to coat everything evenly.
Chill in the refrigerator for at least 30 minutes.
Top with extra bacon, jalapenos, and green onions before serving.