Potato salad inspired by the beloved jalapeño popper! Potatoes, fresh jalapeños, 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.
Jalapeños and heat level in the salad: Feel free to adjust the amount of jalapeños 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 jalapeño called for in the recipe. But, jalapeños 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: 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 jalapeño (also covered). When ready to serve, slice the 1/2 jalapeño 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 jalapeño slices on top as garnish.
Keywords: potato salad, side dishes, easy side dish, jalapeno potato salad, jalapeno popper potato salad, jalapeño popper potato salad, jalapeño potato salad
Find it online: https://nibbleanddine.com/jalapeno-popper-potato-salad/