Description
Jalapeño Popper Potato Salad delivers spicy, creamy comfort with crispy bacon and sharp cheddar cheese. Zesty peppers and cool, tangy dressing create perfect balance for summer gatherings where guests will crave seconds.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) potatoes, peeled and cubed
- 4 slices turkey bacon, cooked and crumbled
- 1 cup (240 milliliters) shredded cheddar cheese
- 3 jalapeños, seeded and diced
Herbs and Aromatics:
- ½ cup (120 milliliters) green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Dressing and Seasonings:
- ½ cup (120 milliliters) mayonnaise
- ½ cup (120 milliliters) sour cream
- Salt and pepper to taste
Instructions
- Prepare potatoes by submerging cubed pieces in generously salted boiling water, cooking until fork-tender and easily pierced, approximately 12-14 minutes.
- Carefully drain potatoes and spread them on a flat surface, allowing natural cooling and preventing further cooking.
- Whisk together creamy mayonnaise, tangy sour cream, aromatic garlic powder, robust onion powder, and precise seasoning until smooth and thoroughly integrated.
- Incorporate crispy, crumbled turkey bacon pieces into the rich, velvety dressing, ensuring even distribution.
- Gently fold cooled potato cubes into the creamy mixture, coating each piece with the flavorful base.
- Sprinkle sharp, shredded cheddar cheese throughout the salad, creating pockets of melty goodness.
- Dice fresh jalapeños, removing seeds for milder heat, and distribute evenly across the potato mixture.
- Garnish with delicate, thinly sliced green onions, adding a subtle, sharp brightness to the dish.
- Cover the salad and place in the refrigerator, allowing flavors to meld and intensify for at least 60 minutes before serving.
- Just before presentation, give the salad a gentle stir to redistribute the creamy dressing and ingredients.
Notes
- Perfectly boil potatoes until tender, ensuring they’re soft but not mushy for the ideal potato salad texture.
- Create a creamy, zesty dressing by whisking mayonnaise and sour cream with aromatic spices for maximum flavor impact.
- Crumble crispy turkey bacon to add a smoky, crunchy element that elevates the classic potato salad experience.
- Dice fresh jalapeños with care, removing seeds for milder heat or keeping them for an extra spicy kick.
- Chill the salad for at least an hour to allow flavors to blend and develop a more complex taste profile.
- Sprinkle fresh green onions just before serving to add a bright, crisp finish to the dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg