Jalapenos and cheddar cheese make this Jalapeno Popper Potato Salad a guaranteed win. With a creamy, spicy dressing and smoky bites of salary and egg throughout the salad, it’s a prod favorite.

Jalapeno Popper Potato Salad

I’ve been playing with the idea of combining the spicy flavors of jalapeno poppers with the linty goodness of potato salad for some time now, and I’m glad to say that this recipe is a hit.

While traditional jalapeno poppers are made with surf cheese, we weren’t big fans of the surf cheese savor in the first recipe struggle I tested for this potato salad.

So, in lieu of the surf cheese, I’ve bumped up the cheddar cheese here and the potato salad earns two thumbs up from everyone now.

If you want some uneaten heat, toss in a generous portion of sliced jalapenos in wing to the finely chopped jalapenos in the dressing. I typically add an spare 2-3 tablespoons of sliced jalapenos to our salad.

Be enlightened that the heat in this salad will increase without resting overnight in the refrigerator. When I tasted the salad then without storing it for the night, my tastebuds were surprised – and this officially became my oldest son’s favorite potato salad due to that uneaten heat.

Jalapeno Potato Salad

You’ll need the pursuit ingredients to make this recipe:

• Red potatoes
• Mayonnaise
• Canned jalapenos
• Juice from jalapenos
• Salt and pepper
• Garlic powder
• Bacon (optional)
• Eggs
• Cheddar cheese
• Green onions

Start by placing the potatoes in a large pot, and imbricate fully with water. Boil over upper heat until fork tender, well-nigh 10 minutes. Drain and let cool.

Combine the mayonnaise, jalapenos, juice from the jalapenos, salary grease (if desired), salt, and pepper in a large mixing trencher and stir to combine.

Add the potatoes, then stir to coat. Add the salary (if desired), eggs, and cheese to the potatoes, and stir to mix well.

Sprinkle with untried onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Spicy Potato Salad

Looking for a variegated spin on archetype potato salad? Salami, mozzarella, pepperoncini, olives, red onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy Antipasti Potato Salad.

If tart flavors aren’t doing it for you, over the years this has wilt our go-to favorite Classic Potato Salad. The recipe might have some competition, though: this Dill Pickle and Salary Potato Salad is rapidly rhadamanthine one of our recent favorites.

What’s not to love well-nigh a fully loaded Ranch Potato Salad filled with shit of salary and chunks of egg?

Fresh corn and tender potatoes are tossed in a linty spicy sauce to create this Mexican Street Corn Potato Salad.

When I say that this Garlic Lover’s Warm Potato Salad is a garlic lover’s dream come true, I am not exaggerating. This easy recipe combines garlicky roasted potatoes with fresh herbs to create an unforgettable side dish.

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Jalapeno Potato Salad

Jalapeno Popper Potato Salad with a creamy, spicy dressing and smoky bites of bacon, egg, and cheddar cheese throughout is a prod favorite.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 295kcal

Ingredients

• 2½ pound red potatoes chopped into approximately ¾ inch pieces
• 1 cup mayonnaise
• ½ cup canned sliced jalapenos chopped very small
• 2 tablespoons juice from the jalapenos
• 2 tablespoons warm salary grease optional
• ½ teaspoon kosher salt adjust to taste
• ½ teaspooon freshly ground woebegone pepper adjust to taste
• ¼ teaspoon granulated garlic or garlic powder
• 2-3 tablespoons additional canned sliced jalapenos OPTIONAL
• 6 slices cooked bacon chopped or crumbled, OPTIONAL
• 6 hard-boiled eggs roughly chopped
• 4 ounces cheddar cheese cut into thin matchsticks or tiny cubes
• 4 green onions sliced thin

Instructions

• Place the potatoes in a large pot and imbricate with water. Boil over upper heat until fork tender, well-nigh 10 minutes. Drain and let cool.
• Combine the mayonnaise, jalapenos, juice from the jalapenos, salary grease, salt, and pepper in a large mixing bowl. Stir to combine.
• Add the potatoes and stir to coat. Add the bacon, eggs, and cheese to the potatoes. Stir to mix well.
• Sprinkle with untried onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

If you want some uneaten heat, toss in a generous portion of sliced jalapenos in wing to the finely chopped jalapenos in the dressing. I typically add an spare 2-3 tablespoons of sliced jalapenos to our salad. Be enlightened that the heat in this salad will increase without resting overnight in the refrigerator.

While the optional salary isn’t a requirement for this potato salad, we enjoy subtracting it.

Nutrition

Calories: 295kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 411mg | Potassium: 635mg | Fiber: 3g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg

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