Jalapeno Popper Potato Salad

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If you're looking to spice up your next cookout, this jalapeño popper potato salad is the perfect side dish. This salad adds a zesty twist to the classic potato salad that everyone will love.

overhead view of a bowl of jalapeno popper potato salad topped with fresh chopped jalapeno.

This jalapeño popper potato salad is special because it combines the best of two beloved dishes—jalapeño poppers and potato salad—into one irresistible side. Inspired by the spicy flavors of Southwestern cuisine, this is a creative twist that brings a little extra kick to your table.

Ingredients

Here are all of the yummy ingredients you'll need to make this recipe:

fresh jalapeno
pickled jalapeno from jar
garlic powder
salt
pepper
mayonnaise
crispy bacon, chopped
shredded cheese (your choice)
yukon gold potatoes

See recipe card for quantities.

Instructions

Now let's use those ingredients and put everything together. Note: I do not peel yukon gold potatoes since the peel boils down soft and I like the texture. You can peel your potatoes if you prefer.

Step 1: Rinse and quarter potatoes, cover with water in a large saucepan and add plenty of salt. Bring to a boil, then reduce heat and simmer for 15 min or until potatoes are fork tender.

Step 2: Mix together the dressing ingredients and set aside.

Step 3: Drain potatoes and let cool 10 minutes. Fold in cheese, bacon, and dressing. Add more mayo a little at a time if desired.

Step 4: Top with additional bacon and fresh chopped jalapeno. Serve room temperature or chill and serve later.

Hint: Be gentle when folding the ingredients together. You don't want to mash up the potatoes too much.

Substitutions

Here are a few simple substitutions you can make to the recipe that won't hurt the overall result:

Yukon Gold Potatoes: Substitute with red potatoes or russet potatoes for a slightly different texture and flavor.
Bacon: Use turkey bacon for a lighter option or crispy pancetta for a gourmet twist.
Shredded Cheese: Swap with cheddar, pepper jack, or Monterey Jack for a different cheese flavor.
Skip the fresh jalapeno: If you want to lower the heat and spice level, simply leave out the fresh jalapeno.

Storage

Cover leftovers in plastic wrap and store in the refrigerator. Use within 3 days for best taste and quality.

Top tip

If you need to add a bit more mayonnaise to make the potato salad as creamy as you want, add it slowly, a couple of teaspoons at a time. You can always add more, but you can't remove it!

FAQ

What if my potato salad is too spicy?

Leave out the fresh jalapeno topping and slightly reduce the pickled jalapeno in the salad. Alternatively, you can add only a bit of the jalapeno juice from the jar instead of the chopped jalapeno themselves

Can I make this in advance?

Yes, you can make this in advance and chill in the refrigerator until ready to serve.