Last Updated on June 30, 2021 by Kimberly Stroh

I’m all about serving potato salad for parties. Whether it’s a summer BBQ, tailgating or a potluck – it seems like potato salad just makes the cut. People go nuts for it and there are so many different variations. This Jalapeño Potato Salad recipe is made with golden potatoes, a creamy sauce that’s a bit spicy and then loaded with extras. You’ll got a little crunch, a little spice and a whole bunch of flavor. It’s like a salad version of a Jalapeño Popper!

Since this is a mayonnaise based salad, you want to be sure it stays refrigerated properly. If you’re bringing it to a summer BBQ or serving at a buffet (where it might be left out for an extended period of time), be sure to serve the bowl over ice. 

If you want to make the Jalapeño Potato Salad recipe, but you’re worried about how spicy it’ll be, you can cut the peppers in half. That’ll give you the same flavor palate without being too spicy.

Serve it as a side dish alongside your favorite grilled meat or burgers. Store the salad in an air-tight container and refrigerate for up to seven days after making it. I promise that everyone will love the recipe and it’ll become a family favorite recipe for every gathering.

Related: Grandma’s 7 Layer Salad Recipe

How To Make This Jalapeño Potato Salad Recipe

Prepare potatoes as directed. Keep seasoning to the side. Let cool. In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper. Dice the potatoes. Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.

Toss to combine. Add the sauce mixture. Toss to combine again (with the sauce). 

Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.

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Yield: 8 cups

Jalapeño Potato Salad: Kickin' & Creamy Like Poppers

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This Jalapeno Potato Salad is kickin' with golden potatoes, a creamy sauce, cheese and dice peppers.

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

• 3 pounds small golden potatoes, microwave hatch chili ready to prepare.
• 1/2 cup diced cooked bacon.
• 1/4 cup diced red onion
• 1/2 cup mayonnaise
• 1/2 tsp. garlic powder
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. cumin
• 1/4 cup fresh diced jalapeno peppers
• 1 cup shredded Mexican 4-cheese blend
• 6 slices bacon, cooked and crumbled
• 1 fresh jalapeno, thinly sliced

Instructions

1. Prepare potatoes as directed. Keep seasoning to the side.
   Let cool.
2. In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper.
3. Dice the potatoes.
4. Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.
5. Toss to combine. Add the sauce mixture. Toss to combine.
6. Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.

Nutrition Information:

Yield:

10

Serving Size:

1/2
Amount Per Serving: Calories: 209Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 75mgSodium: 973mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 24g

**Nutritional information is calculated by a third party. Actual values may vary.

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