Description
Creamy jalapeño popper potato salad blends classic comfort with spicy excitement. Crisp bacon, sharp cheddar, and zesty peppers create an irresistible side dish you’ll crave at summer gatherings.
Ingredients
Scale
- 2 lbs (907 g) potatoes, peeled and cubed
- 1 cup (240 ml) cheddar cheese, shredded
- 4 slices turkey bacon, cooked and crumbled
- 3 jalapeños, seeded and diced
- ½ cup (120 ml) green onions, sliced
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Potato Preparation: Submerge cubed potatoes in generously salted boiling water, cooking until fork-tender for 12-14 minutes.
- Dressing Creation: Whisk mayonnaise, sour cream, garlic powder, onion powder, and seasonings into a smooth, integrated mixture, then fold in crumbled turkey bacon.
- Salad Assembly: Gently combine cooled potato cubes with the creamy dressing, ensuring complete coating and even distribution of shredded cheddar cheese and diced jalapeños.
- Flavor Enhancement: Sprinkle thinly sliced green onions across the surface, providing a crisp, sharp accent to the creamy base.
- Chilling and Serving: Refrigerate the salad for at least 60 minutes to allow flavors to meld, then give a final gentle stir before presenting the dish.
Notes
- Potato Perfection: Boil potatoes just until fork-tender to prevent mushiness, ensuring a delightful texture that holds its shape.
- Heat Management: Remove jalapeño seeds for a milder kick, or keep them for an extra spicy twist that suits your heat tolerance.
- Flavor Fusion: Refrigerate the salad for at least an hour to allow ingredients to blend, creating a more complex and harmonious taste profile.
- Bacon Brilliance: Crisp turkey bacon adds a smoky crunch that elevates the classic potato salad to a new level of deliciousness.
- Prep Time: 20min
- Cook Time: 15min
- Category: Appetizer, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg