Best Jalapeno Popper Potato Salad

A creamy jalapeno popper potato salad on a platter with a wooden spoon.

5 from 1 vote

Best Jalapeno Popper Potato Salad

Creamy and a little spicy! This easy jalapeño popper potato salad with bacon, cheese, and a tangy dressing is the best side dish for summer BBQs, potlucks, and holiday gatherings! Whip up this delicious and spicy potato salad in one hour.

Prep Time10

Cook Time40

Cooling Time10

Total Time1

Course: Side Dish

Cuisine: American, Tex-Mex

Diet: Vegetarian

Servings: servings

Calories: 485kcal

Author: Angela Lietzke

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.

Nutrition