Jalapeno Popper Potato Salad
This Jalapeño Popper Potato Salad takes the classic comfort of potato salad and gives it a bold twist with smoky bacon, tangy pickled jalapeños, and cheddar cheese.
Servings: 10 Servings
Calories: 246kcal
Ingredients
- 2 pounds russet potatoes
- 1/3 cup pickled jalapeños diced
- 1 fresh jalapeno diced and seeds removed
- 6 strips crispy bacon chopped
- 1/3 cup green onion diced (mostly green, some white parts)
- 1/2 cup cheddar cheese shredded
- 4 ounces cream cheese softened
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 3 tablespoons juice from jar of pickled jalapeños
- 1 tablespoon ranch seasoning dry
- 1/2 teaspoon EACH salt and black pepper
Instructions
- Clean the potatoes well. Put them in a pot of water and bring to a boil. Cook for 20 minutes, or until tender when poked with a fork (cooking time will vary based on the size of the potatoes).
- Drain and let cool. Once cool to touch, peel the potatoes and cube them.
- In a large bowl, combine all of the remaining ingredients. Mix until well combined.
- Add the potatoes to the bowl and stir gently to coat evenly. Taste and adjust seasoning, as needed.
Nutrition
Calories: 246kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 391mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg