Loaded Jalapeño Popper Potato Salad

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If you’re on the hunt for a salad that’s not just your average leafy greens affair, hold onto your taste buds because I’ve got something that’ll make them dance! Introducing my Loaded Jalapeño Popper Potato Salad – it’s creamy, it’s zesty, and it’s loaded with flavor bombs that’ll make every bite a fiesta in your mouth.

Get ready to turn up the heat at your summer BBQ with a side dish that’s as sizzling as the grill itself! MYLoaded Jalapeño Popper Potato Salad is the ultimate crowd-pleaser, packed with flavor and just the right amount of kick to make your taste buds do the cha-cha.

Picture this: creamy potatoes mingling with crispy bacon, tangy pickled jalapeños, and sharp cheddar cheese, all coated in a luscious dressing that’s bursting with zesty goodness. It’s like a party in a bowl, and everyone’s invited!

What is Loaded Jalapeño Popper Potato Salad?

Imagine the creamy goodness of a classic potato salad with a fiery kick of jalapeño poppers. We’re talking about tender potatoes tossed in a tangy dressing spiked with pickled jalapeño juice, mingling with crispy bacon, sharp cheddar cheese, and a sprinkle of green onions. It’s like a flavor explosion that’ll leave you craving for more.

Why You’ll Love This Recipe for Jalapeño Popper Potato Salad

First things first – it’s ridiculously delicious. But that’s not all! This salad is also a breeze to whip up, making it perfect for those last-minute BBQ parties or lazy summer days when you want something tasty without breaking a sweat. Plus, it’s a healthier alternative to traditional mayo-heavy salads, thanks to the nutrient-packed potatoes and a dollop of sour cream for creaminess.

RELATED: Classic Potato Salad with Eggs – With its creamy dressing, tender potatoes, and hard-boiled eggs, this recipe is sure to be a crowd-pleaser. Plus, with the option to make it in an instant pot or on the stove top, it’s a versatile recipe that can fit into any busy schedule.

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What ingredients do you need to make this easy Jalapeño Popper Potato Salad Recipe?

• 2 pounds potatoes (Yukon Gold or red potatoes work well)
• 6 slices bacon, diced
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons pickled jalapeño juice
• 1 cup pickled jalapeño slices, chopped
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• Salt and pepper to taste
• Optional: 1/2 teaspoon garlic powder
• 1 fresh jalapeño, sliced for garnish

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How to make Jalapeño Popper Potato Salad

1. Boil the potatoes until fork-tender, then drain and let cool.

1. Cook the bacon until crispy, then crumble and set aside.
2. Mix together the mayonnaise, sour cream, pickled jalapeño juice, and optional garlic powder.

1. Combine the cooled potatoes with chopped jalapeños, shredded cheddar, green onions, and bacon.

1. Pour the dressing over the potato mixture and toss until evenly coated.

1. Refrigerate for at least an hour before serving.

Make this Jalapeno Potato Salad recipe, then check out my Tangy Blue Cheese Coleslaw , or my Classic Broccoli Cheese Salad with Bacon then check out my summer salad recipes.

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TIPS AND FREQUENTLY ASKED QUESTIONS

Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.

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Whether you’re firing up the grill for a backyard bash or just looking to add some pizzazz to your picnic spread, this Jalapeño Popper Potato Salad is your ticket to flavor town. So grab a spoon, dig in, and get ready to spice up your summer shindigs in the most delicious way possible!

Other SIde Dishes for BBQ’s recipes to try

• Summer Chipotle Chicken Cobb Salad – Imagine a harmonious blend of succulent chicken infused with the smoky allure of chipotle seasoning. Picture a vibrant medley of strawberries and blueberries dancing with creamy avocado on a bed of crisp mixed greens. It’s the ultimate summer salad that will leave you craving for more!
• Vegan Lemon Lentil Salad – Each bite of this salad is a symphony of flavors, from the earthy lentils to the juicy cherry tomatoes, crunchy cucumbers, and aromatic herbs. Whether you’re a dedicated vegan, a salad aficionado, or simply someone who loves good food, this Lemon Lentil Salad is bound to impress with its simplicity, wholesomeness, and undeniable deliciousness.
• Tangy Blue Cheese Coleslaw – All you need are a few simple ingredients and a bit of time to let the flavors meld together. Serve it alongside your favorite BBQ recipe for a deliciously satisfying meal, or pair it with a simple sandwich for a quick and easy lunch.
• Panzanella Salad (Tuscan Bread Salad) – a refreshing summer salad made with juicy tomatoes, crusty bread, and a simple vinaigrette. The dressing is light, tangy, and flavorful, complementing the juicy tomatoes and fresh vegetables in the salad. Enjoy this delicious and easy-to-make salad all summer long.

5 from 1 vote

Loaded Jalapeño Popper Potato Salad Recipe

Janice

This Loaded Jalapeño Popper Potato Salad is not your ordinary salad – it's a flavor-packed, creamy sensation that'll have everyone at the BBQ asking for seconds. So, grab those potatoes and get ready to spice up your salad game this summer!

prep: 15 minutes mins

cook: 20 minutes mins

Total: 35 minutes mins

calories: 570kcal

servings: 6 servings

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Ingredients 

1x2x3x

• ▢ 2 pounds potatoes (Yukon Gold or red potatoes work well)
• ▢ 6 slices bacon (diced)
• ▢ 1 cup mayonnaise
• ▢ 1/4 cup sour cream
• ▢ 2 tablespoons pickled jalapeno juice
• ▢ 1 cup pickled jalapeno slices (chopped)
• ▢ 1 cup shredded cheddar cheese
• ▢ 2 green onions (thinly sliced)
• ▢ Salt and pepper to taste
• ▢ Optional: 1/2 teaspoon garlic powder
• ▢ 1 fresh jalapeno (sliced for garnish)

COOK MODEPrevent your screen from going dark

Instructions

• Wash the potatoes thoroughly and cut them into bite-sized cubes. Leave the skin on for extra texture and nutrients. Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender but still firm, about 10-15 minutes.
• While the potatoes are boiling, cook the bacon in a skillet until it’s crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.
• In a mixing bowl, combine the mayonnaise, sour cream, pickled jalapeno juice, and optional garlic powder. Mix well until all the ingredients are thoroughly combined.
• Drain the cooked potatoes and let them cool for a few minutes. Transfer the potatoes to a large mixing bowl. Add the chopped pickled jalapeno slices, shredded cheddar cheese, sliced green onions, and crumbled bacon to the bowl with the potatoes.
• Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated with the dressing. Season with salt and pepper to taste.
• Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together. Before serving, give it a gentle stir and taste for any additional seasoning adjustments. Garnish with extra bacon, cheese, or fresh jalapeno slices, if desired.

Nutrition

Serving: 1g | Calories: 570kcal | Carbohydrates: 40g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 28g | Cholesterol: 51mg | Sodium: 1018mg | Fiber: 4g | Sugar: 8g

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