Description
This Jalepeno Popper Potato Salad combines tender red potatoes with crispy bacon, creamy cheddar, and a zesty kick from jalapenos. It’s easy to prepare and ideal for barbecues or quick dinners, promising a delightful twist on a classic favorite.
Ingredients
Scale
- 2 pounds red potatoes, skin on and cut into bite-size pieces
- 8 slices bacon, cooked and crumbled
- ½ cup diced celery
- 4 green onions, thinly sliced (white and light green parts)
- 2 cups cheddar cheese, shredded
- 2 small jalapenos, minced (deveined is optional)
- 2 tablespoons fresh parsley, minced
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
Instructions
- Place the potatoes in a large saucepan, cover with salted water, and bring to a boil.
- Cook for 8-10 minutes or until the potatoes are tender. Drain and let cool to room temperature.
- Transfer the cooled potatoes to a large bowl and add bacon, green onions, celery, cheese, jalapenos, and parsley. Gently toss to combine.
- In a small bowl, whisk together all dressing ingredients until smooth.
- Pour the dressing over the potato salad and gently stir to combine. Refrigerate for at least 60 minutes before serving.
Notes
For extra flavor, consider adding more jalapenos if you enjoy heat.
This salad can be prepared a day in advance for easier meal prep.
Substitute Greek yogurt for sour cream for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg