Potato salad inspired by the beloved jalapeƱo popper! Potatoes, fresh jalapeƱos, bacon and green onion are tossed in a creamy dressing. The salad can be served right away or prepared 1 day in advance.
Type of potato to use: You can substitute any other type of waxy, thin-skinned potato in place of the Yukon Gold, such as red-skinned or new potatoes.
JalapeƱos and heat level in the salad: Feel free to adjust the amount of jalapeƱos to suit your own spice level preference. You may also choose to either add in the ribs and seeds (for more heat) or leave them out (for less heat). I left the seeds and ribs out, and my potato salad was relatively mild (to my tastes), even using the full amount of jalapeƱo called for in the recipe. But, jalapeƱos can vary widely in their heat level, so taste a small piece before adding them into the salad and use your best judgment!
Making the salad ahead of time:Ā this salad can be made 1 day in advance. Follow all the instructions in step 8, except do not add the bacon. Place the potato salad into the fridge, tightly covered. Refrigerate the bacon and 1/2 reserved jalapeƱo (also covered). When ready to serve, slice the 1/2 jalapeƱo thinly. Crumble the bacon and add it to the potato salad, stirring gently to combine. Taste the potato salad and add more salt and/or pepper if needed. Add the jalapeƱo slices on top as garnish.
Find it online: https://nibbleanddine.com/jalapeno-popper-potato-salad/