Description
A delicious and creamy potato salad inspired by jalapeño poppers, featuring crispy bacon and a blend of cheeses.
Ingredients
- 2 lbs Yukon Gold potatoes, cut into bite-sized pieces
- 6 slices bacon, cooked and crumbled
- 4 oz cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 2 fresh jalapeños, finely chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the potatoes: Place potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and let cool completely.
- Make the dressing: In a large bowl, beat together cream cheese, mayonnaise, sour cream, Dijon mustard, garlic, lime juice, smoked paprika, salt, and black pepper until smooth.
- Add the jalapeños: Stir in the chopped jalapeños, cheddar, Monterey Jack, and green onions.
- Combine: Add the cooled potatoes and gently toss until evenly coated with the creamy dressing.
- Add the bacon: Fold in most of the crumbled bacon, reserving some for the top.
- Chill: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Serve: Top with the remaining bacon, extra shredded cheese, sliced jalapeños, and green onions before serving.
Notes
- For a spicier salad, leave some seeds in the jalapeños.
- This salad can be made a day in advance for better flavor.
- Feel free to substitute other types of potatoes if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg