Jalapeno Popper Potato Salad
Jalapeño Popper Potato Salad is creamy, cheesy, and a tad bit spicy. It’s everything you love about jalapeno poppers but in a delicious potato salad!
A VARIETY OF FLAVORS AND TEXTURES RECIPE
This Jalapeño Popper Potato Salad adds a fun twist to a classic side dish. I love anything jalapeño popper. Seriously, I have a million recipes on here inspired by that favorite appetizer! This recipe combines the creamy comfort of traditional potato salad with the bold flavors of jalapeño poppers. The mix of crispy bacon, sharp cheddar, and both fresh and pickled jalapeños adds a delicious kick. A blend of ranch dressing and mayonnaise gives it that little extra bit of flavor. Trust me when I tell you – this potato salad will be the hit of the cookout!
We made this and it was so delicious! No one thought it was that spicy really, just a kick of flavor. This was so good and so unique and everyone there asked for the recipe and I came home with an empty bowl so you know it’s good!
– Emily
FREQUENTLY ASKED QUESTIONS:
You can leave the skin on for more texture and color.
You can use russet or red potatoes for this salad, but I prefer the yellow potatoes as they are creamier.
You can serve this immediately or chill the salad for up to 2 hours. You can make this the day before. Just mix before serving, and add your topping after you have mixed it again before serving.
Great to serve with burgers, hot dogs, or grilled chicken. You can serve it alongside your other favorite potluck side dishes like Mac and Cheese and Baked Beans.
To help cut down on chopping time, you can use a (32 ounce) bag of frozen diced hash browns. At Walmart, the bag says “Southern Style Hash Browns” but you want to look for the kind that are cubed, not shredded. Spray a large sheet pan with nonstick cooking spray (or line with nonstick foil). Spread the hash browns on the pan. Drizzle with a little olive oil then bake at 425 for about 15 minutes (or until fork tender.) Allow to cool then continue with the recipe.
This is jalapeno popper potato salad so naturally there is a kick of heat and spice to this. If you are concerned at all that it may be too spicy for you, start with less and gradually add more until it is to their liking.
There is also a pickled jalapeno that I *LOVE* that has less heat. The name is Mezzetta Tamed Jalapeno Peppers. You could just use those and not add any fresh jalapenos. So you’d get the flavor without so much heat.
You can keep the leftovers in the fridge for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow potatoes– I shared a few other options in the FAQ (Frequently Asked Question) section above.
- salt– if you’re watching your sodium intake, you could omit this.
- ranch dressing– grab a bottle of your favorite dressing or make some Homemade Ranch Dressing. If you don’t like ranch dressing, just add more mayonnaise or sour cream.
- mayonnaise – You can use sour cream in place of the mayonnaise if you want a bit more tang.
- dry ranch seasoning – use a packet or use some of your Homemade Ranch Seasoning.
- dried parsley, garlic powder, black pepper
- sharp cheddar cheese– You can use pepper jack cheese in place of the cheddar cheese if you want that extra kick. Or use your favorite shredded cheese.
- diced red onion – don’t like onion? Just leave it out. Or try using a shallot for a milder onion flavor and a slightly more garlic flavor.
- bacon – I really like to use freshly cooked bacon for this. You just get the best texture and flavor. But in a pinch, you could use the bacon pieces you can buy in the salad aisle of your grocery store.
- pickled jalapeños – See my Frequently Asked Question section above for an option to make this a little less spicy.
- sliced green onions
HOW TO MAKE JALAPENO POPPER POTATO SALAD
Cut the potatoes into quarters if larger. If they are smaller, cut the potatoes in half. Place the cut potatoes in a pot with cold water. Bring to a boil. Add the salt to the potatoes. Cook for 10-15 minutes or until soft and fork-tender. Drain and rinse with cold water to stop the potatoes from cooking. Remove the skin. It is okay if there is some skin on them. You can also leave the skin of the potatoes. Cut the potatoes into 1- inch cubes. Set aside.
To a bowl add the ranch dressing, mayonnaise, dry ranch seasoning, parsley, garlic powder, and black pepper. Mix until combined.
Add the cheese, onion, bacon (keep 2 tablespoons off to the side for the topping), pickled jalapenos, jalapeno juice, and green onions. Stir until combined.
Add the potatoes. Gently toss until combined. It is okay if the potatoes break apart.
Add 1 of the chopped jalapenos and gently toss. Taste to see if you want to add the additional chopped jalapenos to be mixed in, or you can sprinkle them on top. I add these last and mix so I can taste test, as some jalapenos can be hotter than others. Top with bacon and additional jalapenos if you would like.
Serve and enjoy.
CRAVING MORE RECIPES?
Jalapeno Popper Potato Salad
Ingredients
- 3 pounds baby gold potatoes
- ½ cup ranch dressing (can use sour cream or plain Greek yogurt)
- ½ cup mayonnaise
- 1 Tablespoon dry ranch seasoning (optional)
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup diced red onion
- 8 pieces bacon, cooked and diced (divided use)
- ¼ cup diced pickled jalapenos
- 2 Tablespoons jalapeno juice
- ⅛ cup sliced green onions
- 1-2 fresh jalapeños, seeded and diced (optional)
Instructions
- Cut 3 pounds baby gold potatoes the potatoes into quarters if larger or in half if they are smaller. Place the cut potatoes in a pot with cold water. Bring to a boil.
- Cook for 10-15 minutes or until soft and fork-tender.
- Drain and gently rinse with cold water to stop the potatoes from cooking.
- Optional step: remove the skin. If you don't prefer the skin on, this is a great time to slide them off or just leave them on.
- Cut the potatoes into 1- inch cubes. Set aside.
- To a large bowl add 1/2 cup ranch dressing, 1/2 cup mayonnaise, 1 Tablespoon dry ranch seasoning, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. Mix until combined.
- Add 1 cup shredded sharp cheddar cheese, 1/2 cup diced red onion, 8 pieces bacon, cooked and diced (keep 2 tablespoons off to the side for the topping), 1/4 cup diced pickled jalapenos, 2 Tablespoons jalapeno juice and 1/8 cup sliced green onions. Stir until combined.
- Add the cooked potatoes. Gently toss until combined. It is okay if the potatoes break apart a little – just stare as gently as possible..
- Add 1 of the chopped fresh jalapeños and gently toss. Taste to see if you want to add the additional chopped jalapenos to be mixed in, or you can sprinkle them on top. I add these last and mix so I can taste test, as some jalapenos can be hotter than others.
- Top with reserved bacon and additional jalapeños if you would like.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
We made this and it was so delicious! No one thought it was that spicy really, just a kick of flavor. This was so good and so unique and everyone there asked for the recipe and I came home with an empty bowl so you know it’s good!
Love hearing that Emily!! Thanks so much for taking the time to come back and comment!