Creamy, tangy, and a little spicy! This easy jalapeno popper potato salad is the perfect balance of flavors and textures. With roasted potatoes, pickled jalapeno peppers, bacon, and cheese tossed in a flavorful dressing, it's the ultimate comfort food with a kick!
This homemade spicy potato salad will wow your guests! It's everything you love about jalapeno poppers-in salad form! Whether you're serving this recipe for summer BBQs, potlucks, or holiday gatherings, this side dish will disappear fast!
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Living in Texas my whole life, I've been to more BBQs than I can count, and let's be honest-some of the side dishes can get a little repetitive. That's why I decided to shake things up and add a spicy twist to the classics. Enter this delicious roasted potato salad with jalapenos, and serve it alongside my spicy mac and cheese and jalapeno creamed corn. Are you sensing a theme here? I like a little heat!
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Why You'll Love this Recipe
It pairs well with everything. Serve this creamy jalapeno potato salad alongside grilled steak or chicken, burgers (hello southwest burger!), or my chicken with panko breading for a complete meal. This is also one of my favorite sides for sandwiches.
Easy to make. Simple steps and minimal prep time make this a stress-free recipe you can make for a crowd.
A unique twist on a classic. Take homemade potato salad with mayonnaise to the next level with exciting additions like bacon, cheese, and jalapenos.
Similar to my bacon wrapped jalapeno poppers this roasted potato salad has all the flavors of that classic snack.
Ingredients
- Red potatoes have a naturally creamy texture and hold their shape well when roasted. They add a rich, hearty bite to this salad, making it the perfect base for our bold flavors. When creating this recipe, I tested it with red potatoes, baby gold, and Yukon gold potatoes. Both baby gold and Yukon gold will have a creamier texture. Pick your favorite - all work great!
- I use Ranch seasoning mix as a quick shortcut for adding a tangy, herby punch of flavor to the roasted potatoes without needing to measure out multiple spices.
- Mayonnaise creates the creamy base of the potato salad dressing, bringing everything together with a smooth, luscious texture.
- I don't use fresh peppers in this potato salad with jalapenos. Instead, I use pickled jalapenos and their juice (or brine) from a jar to provide the signature heat of jalapeno poppers without overwhelming this dish with spice.
- Bacon adds a salty, smoky flavor and crispy texture to this jalapeno potato salad.
- Sweet gherkin pickles add crunch and freshness, offering contrast to the creamy and spicy elements of this side dish. I prefer sweet pickles instead of dill pickles in this recipe.
- Shredded cheddar cheese is a classic element of jalapeño poppers, melted slightly by the warm potatoes for extra cheesy goodness.
See the recipe card for full information on ingredients and measurements.
Step by Step Instructions
Gather the ingredients and learn how to make jalapeno popper potato salad in a few simple steps in about an hour.
Step 1: In a large bowl, toss quartered potatoes with olive oil and ranch seasoning mix.
Step 2: Add seasoned potatoes to a baking sheet. Roast in the oven, stirring halfway through, until the potatoes are golden brown and fork-tender.
Step 3: In a large mixing bowl, combine mayonnaise, pickled jalapeños along with a couple tablespoons of their juice, green onions, gherkins, cheese, bacon, garlic powder, salt and black pepper. Mix well.
Step 4: Cool potatoes and transfer them to the bowl with the mayonnaise mixture. Gently stir to coat evenly in the creamy sauce.
Serve warm, chilled, or at room temperature. Garnish with additional crispy bacon, green onions, or sliced jalapenos, if desired.
Expert Tips
Let the potatoes cool slightly before mixing to prevent the cheese from completely melting.
Mix the dressing separately first to ensure even distribution. This also gives you an opportunity to taste and adjust the seasonings if needed.
Add crispy crumbled bacon at the end to keep it from getting soggy. You can also top with extra cheese and sliced jalapeños for presentation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To make this recipe ahead of time, prepare the dressing separately and roast the potatoes in advance. Assemble the dish at least 30 minutes before planning to serve it so the flavors have time to meld together.
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Best Jalapeno Popper Potato Salad
Save this Recipe!
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Equipment
- Baking Dish
- large mixing bowl
Ingredients
- 2 ½ pounds red potatoes or Yukon gold potatoes, quartered
- 2 Tablespoons olive oil
- 2 Tablespoons Ranch seasoning mix 1 ounce packet
- 1 cup mayonnaise
- ¼ cup pickled jalapenos diced
- 2 Tablespoons pickled jalapeno juice
- 4 green onions chopped
- 5 sweet gherkin pickles chopped
- 1 cup cheddar cheese shredded
- 6 slices bacon cooked and crumbled
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425℉. In a large bowl, toss quartered potatoes, olive oil, and ranch seasoning mix. Line a baking sheet with parchment paper and spread the potatoes out in a single layer to ensure even roasting. Bake for 40-50 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
- In a large mixing bowl, combine mayonnaise, pickled jalapeños along with 2 tablespoons of their juice, green onions, pickles, cheese, bacon and seasonings. Stir until well mixed and creamy.
- Once the potatoes are finished roasting, let them cool on the baking sheet for about 10-15 minutes to prevent the sauce from melting when mixed.
- When the potatoes have cooled, transfer them to the bowl with the mayonnaise mixture. Gently stir to coat the potatoes evenly in the creamy sauce. Serve warm or at room temperature.
Notes
- Mix the dressing separately first to ensure it's well mixed. This also gives you a chance to taste and adjust the seasonings if needed.
- Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
- If you are making this recipe ahead of time, add the bacon at the end to keep it from getting soggy.
- Garnish with additional crumbled bacon, green onions, cheese, or sliced jalapenos, if desired.
Nicole
This jalapeño popper potato salad is always the most popular side dish at our summer cookouts!