Creamy Jalapeno Popper Potato Salad with Bacon (Print version)
Tender red potatoes folded with cream cheese, bacon, cheddar, jalapenos, and green onions for a bold, creamy cookout side.
# Ingredients:
For the potatoes
01 -
3 lb (1.36 kg) red potatoes, scrubbed and cut into 1-inch pieces
02 -
1 tablespoon kosher salt, for the cooking water
For the creamy dressing
03 -
8 oz (225 g) cream cheese, softened and cubed
04 -
1/2 cup (120 g) mayonnaise
05 -
1/2 cup (120 g) sour cream
06 -
2 tablespoons pickled jalapeno brine
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
For mixing and topping
11 -
8 slices bacon, cooked crisp and crumbled
12 -
1/2 cup (70 g) chopped pickled jalapenos
13 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
14 -
4 green onions, thinly sliced
15 -
1 fresh jalapeno, thinly sliced, seeds removed if desired
# Instructions:
01 -
Place the cut potatoes in a large pot and cover with cold water by 1 inch. Add the kosher salt, bring to a boil, then simmer for 10-14 minutes until fork-tender. Drain well and cool until warm.
02 -
Cook the bacon until crisp, then drain on paper towels and crumble. Reserve about 2 tablespoons for topping the finished salad.
03 -
In a large bowl, mash the softened cream cheese with mayonnaise, sour cream, jalapeno brine, garlic powder, onion powder, salt, and pepper until thick and mostly smooth.
04 -
Add the warm drained potatoes, pickled jalapenos, cheddar, green onions, and most of the bacon. Fold gently until the potatoes are coated and still chunky.
05 -
Cover and refrigerate for at least 1 hour. Stir before serving, then top with reserved bacon, fresh jalapeno slices, and extra green onion if desired.
# Good to know:
01 -
Best chilled for at least 1 hour before serving.
02 -
Use pickled jalapeno brine to loosen the dressing without dulling the flavor.
03 -
Keep cold at cookouts and return leftovers to the refrigerator within 2 hours.