Jalapeno Popper Potato Salad

Jalapeno Popper Potato Salad, where creamy ranch dressing meets the zesty heat of jalapenos, crispy bacon, and melted cheddar cheese. This American classic is perfect for BBQs and gatherings, offering a unique twist on traditional potato salad. Please note, this recipe contains dairy and eggs, making it unsuitable for those with related allergies.

With its savory and spicy flavor profile, this potato salad is versatile enough to be served as a side dish or a main attraction at your next event. Packed with nutrients, it’s a satisfying option for any meal.

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Get ready to impress your guests with this flavorful dish—try the Spicy Jalapeno Popper Potato Salad today!

Recipe Collection: Appetizer

Serving Size: 8 to 10

Cooking Time: 35 minutes

Overview

This Jalapeno Popper Potato Salad combines the spicy kick of jalapenos with the savory flavors of bacon and cheese, all wrapped in a creamy ranch dressing. It's a delightful twist on traditional potato salad, perfect for gatherings and BBQs.

Diet Type

Not specified

Allergies

Dairy, Egg

Cuisine

American

Ingredients

• 10 Slices bacon, cooked
• 3 Pounds (lb) red potatoes, sliced
• 2 Tablespoons (tbsp) olive oil
• 1 Ounce (oz) packet ranch seasoning mix, divided
• 1 Teaspoon (tsp) kosher salt
• 1 Teaspoon (tsp) ground black pepper
• 4 Green onions, sliced
• 2 Jalapenos, minced
• 2 Tablespoons (tbsp) pickled jalapenos, minced
• 1 Tablespoon jalapeno brine
• 2 Cups Cheddar cheese, shredded
• 8 Ounces (oz) sour cream
• 1/3 Cup mayonnaise

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line 2 rimmed baking sheets with foil or parchment. Arrange bacon in a single layer on one pan. Add potatoes to the second pan and toss with olive oil, 2 tablespoons of ranch seasoning, salt, and pepper until well coated.
2. Bake both pans in the preheated oven. Cook bacon until crisp, about 15 minutes. Remove bacon to cool on a rack. Cook potatoes until browned and tender, 5 to 10 minutes more. Remove from the oven to cool.
3. Crumble bacon, reserve 1 tablespoon for garnish, and set the remaining bacon aside.
4. When potatoes are cool enough to handle, add them to a large bowl. Add reserved bacon, green onions, jalapenos, pickled jalapenos, jalapeno brine, cheese, sour cream, mayonnaise, and remaining ranch seasoning. Stir until well combined. Serve immediately, or refrigerate until ready to serve. Garnish with reserved bacon, jalapenos, and green onion.

Enjoy this spicy and creamy potato salad at your next gathering!