Jalapeño Popper Potato Salad
A flavorful spicy twist on potato salad inspired by jalapeño poppers and made with a lightened up creamy dressing.
Servings: 6
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
