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This jalapeño popper potato salad is a creamy, spicy twist on summer bbq classic. Tender red potatoes are tossed in a lightened up cream cheese dressing and mixed with jalapeños, bacon and cheese that is so flavorful and the perfect dish for your next cookout.
The Potato Salad Recipe Everyone Will Want
This isn’t just another regular potato salad for your next summer party, it’s the recipe everyone will be asking for. And if you love this one, another delicious twist on the summertime classic is my Dill Pickle Potato Salad.
Here’s why you (and everyone) will love this jalapeño potato salad!
- Lightened up. This recipe is lighter than traditional potato salad recipes because it uses Greek yogurt as the base with only a tiny bit of mayo.
- Packed with flavor. Bacon, cheese, plenty of jalapeños and a creamy dressing give this perfect side dish tons of flavor without being overly spicy.
- Perfect for summer BBQs (or any time). This flavorful twist on potato salad is perfect for cookouts and great for summer holidays like Memorial Day, 4th of July or Labor Day.
- Stores great! It’s great for making ahead of time because the flavors get even better after a night in the fridge.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Salad ingredients
- Red potatoes: Diced red bliss potatoes are my favorite for this recipe but yukon gold potatoes work great too.
- Jalapeños: For tons of jalapeño popper flavor I use both fresh jalapeño peppers and pickled jalapeños. You’ll even use some of the brine from the jar in the dressing!
- Vegetables: Bell pepper and green onions add extra fiber and flavor boosting the nutrition and adding a little crunch.
- Bacon: Crispy bacon is essential for this loaded jalapeño popper potato salad. Just make it ahead or use ⅓ cup of bacon bits.
- Sharp cheddar cheese: Cheese is absolutely essential in anything jalapeño popper flavored and sharp cheddar is my favorite!
Dressing Ingredients
- Plain Greek yogurt: This creamy base adds protein and a tangy flavor to compliment the cream cheese. It works SO well as a mayo swap.
- Mayonnaise + cream cheese: Just one tablespoon each of mayonnaise and cream cheese keeps the classic potato salad and potato salad flavor while keeping things light.
- Pickle brine & dijon mustard: Brine from the pickled jalapeños and dijon adds acid and flavor to balance the creaminess of this delicious dressing.
- Spices: Fresh garlic, onion powder, salt and pepper are just the right combination to up the flavor in this dish.
Variations
- Go ranch: Add 1 tbsp of dry ranch seasoning mix to the dressing and drizzle ranch dressing on the top, my Cottage Cheese Ranch Dressing works great and adds protein.
- Smoky flavor: Try adding 1-2 tsp of smoked paprika to the dressing for a smoky fire roasted flavor.
- Jalapeño popper roasted potato salad: Toss diced potatoes with a tablespoon olive oil and roast at 400 degrees for about 30 minutes or air fry for 15 minutes or until tender. Cool slightly before tossing with dressing.
- More spice: For extra heat keep ribs and seeds in the fresh jalapeños. For even more add ¼ tsp cayenne pepper to the dressing mix.
How To Make Jalapeño Popper Potato Salad
- Prep the potatoes. Place diced potatoes into a large pot, cover with 1” of water. Bring to a boil over medium high heat. Reduce heat and simmer for about 10 minutes until potatoes are easily pierced with a knife. Drain and cool.
- Make the dressing. Add all dressing ingredients to a large mixing bowl. Whisk to combine.
- Combine. Add cooked potatoes and remaining potato salad ingredients to the dressing. Toss to combine.
- Finish and serve. When potato salad is thoroughly combined, taste test and add additional salt, pepper or jalapeños as desired.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days.
Jamie’s Tips
Recipe Tips
- Wear gloves! Jalapeño capsaicinoid compounds (the spicy part of the jalapeño) isn’t easily removed by washing and can linger. If you’ve ever rubbed your eyes by accident you know the burn- wear gloves.
- Taste test your jalapeño. Taste a tiny piece of jalapeño before you decide how much to add. Some are extra spicy, others not so much.
- Cool your potatoes quickly. If you need to cool your potatoes extra fast, run them briefly under cold water or submerge in an ice bath. You can also transfer them to a shallow dish and stick in the freezer for 10-15 minutes.
If you’ve made and loved this Jalapeño Popper Potato Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
More BBQ Favorites
Jalapeño Popper Potato Salad
A flavorful spicy twist on potato salad inspired by jalapeño poppers and made with a lightened up creamy dressing.
Ingredients
- 2 lbs red potatoes, diced with skin on
- 2 jalapeño peppers, diced small
- 1 large green pepper, diced small
- 3 large green onions (both whites and greens), thinly sliced
- 5-6 slices bacon, cooked and crumbled (about 1/3 cup)
- 1 cup cheddar cheese, shredded
Dressing ingredients
- 3/4 cup plain Greek yogurt, I recommend at least 2% fat
- 2 oz cream cheese, softened
- 1 tbsp mayonnaise
- 2 cloves garlic, finely minced or microplane
- 1/3 cup pickled jalapeños, diced
- 1.5-2 tbsp pickled jalapeño brine liquid, or white wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
Instructions
- First, prepare the potatoes. Place diced potatoes into a large pot, cover with 1” of water. Bring to a boil over medium high heat. Reduce heat and simmer for about 10 minutes until potatoes are easily pierced with a knife. Drain and cool.
- Add all dressing ingredients to a large mixing bowl. Whisk to combine.
- Add cooked potatoes and remaining potato salad ingredients to the dressing. Toss to combine. Add additional salt, pepper and jalapeño to taste.
Notes
Pro tip: Taste test a tiny piece of your jalapeño pepper! Some peppers are super hot and some are pretty mild, so you can use your judgment to decide how much to add.
Nutrition
Calories: 339kcal | Carbohydrates: 30g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 658mg | Potassium: 903mg | Fiber: 4g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 44mg | Calcium: 204mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Made this for the 4th of July, it was a huge hit!