Jalapeno Popper Potato Salad

by Erin

Enjoy two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??

Jalapeno Popper Potato Salad

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You know I love a good mashup. There is just too much good food in the world to have time to try it all, so why not combine them? My latest creation is the combination of potato salad and jalapeno poppers for the perfect BBQ side dish.

Not into all the heat? You can obviously reduce the amount of jalapeno you add. Or maybe you think that 3 is not enough, be my guest and add more. I certainly am heavy handed on any recipe that calls for garlic so I understand that some things are to taste. But if you enjoy jalapeno poppers, I am certain this potato salad (or the pasta salad version) is for you.

Spicy Jalapeno Popper Potato Salad

Today should have been the actual day we boarded our flights to Memphis for BBQ Fest. I know we all have cancelled plans or, more likely, actual life problems as a result of the coronavirus pandemic, so I’m not looking for sympathy but it was very serendipitous that this #BBQweek event is happening this week and I am grateful for it.

Now all I need is drinko (think plinko but with drinks at the bottom), some old school rap (Biz Markie was performed one year), and a BBQ cheese plate and I’m good to go. Looking for other ideas for your backyard BBQ? Scroll through the list below.

Wednesday #BBQWeek Recipes

Jalapeno Popper Potato Salad BBQ Side Dish

One year ago: Beet Potato Salad

Four years ago: Blueberry Coconut Mojitos

Five years ago: Sourdough Demi Baguettes

Six years ago: Strawberry-Rhubarb Granola Crumble

Seven years ago: Grizz-Pops

Nine years ago: Pomegranate-Goat Cheese Ball

Jalapeno Popper Potato Salad


Yield: 8 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 lb. medium red potatoes (about 5-6)
  • 8 oz. plain Greek yogurt (or mayonnaise)
  • 4 oz. cream cheese, room temperature
  • 2 jalapenos, diced (seeds removed for less heat if desired)
  • 6 slices of bacon, cooked and crumbled
  • 1/4 cup extra virgin olive oil
  • 1 cup shredded sharp cheddar
  • 2 cloves garlic, minced
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste
  • Pinch red pepper flakes (optional)


  1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes, about 10-20 minutes depending on size. Drain and allow to cool until able to handle.
  2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
  3. Peel the cooled potatoes (or leave on if you prefer), chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
  4. Place in serving bowl, cover and refrigerate until ready to serve.
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Source: Adapted from My Dad’s Creamy Potato Salad and my Jalapeno Popper Mac & Cheese.

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Euka June 2, 2020 - 5:23 pm

Really tasty!! Only thing I did different was to sub pickled jalapeño juice for the olive oil because we are used to vinegar in our potato salad dressings. I have no doubt it would be equally delicious as written! Definitely a keeper.

Erin June 3, 2020 - 3:06 pm

Oh I bet it was good with the juice too! Great idea.

Christie Campbell May 19, 2020 - 9:56 pm

Jalapenos IN the potato salad? That sounds DELISH! And so much fun for a barbecue.

Erin May 20, 2020 - 8:29 am

Heck yea, they were made to be together

Rebekah Hills May 14, 2020 - 4:16 pm

This looks so full of amazing flavors!!

Susan May 13, 2020 - 12:27 pm

Erin, you’ve outdone yourself with this “mashup”. I thought it sounded good when I read the title, and it sounded even better when I read the ingredients. Even though I want to stay away from carbs as much as possible, I don’t know how I can get away with not making this at some point. The loss of your trip :-( is our gain with this post :-D. Thank you, and I hope you still have a great, SAFE, weekend.

Erin May 13, 2020 - 1:49 pm

You could maybe try with roasted cauliflower to reduce carbs? I hope you try it either way! Thanks and you too!

Wendy Klik May 13, 2020 - 8:42 am

I love this mash up. So sorry you are missing your Memphis trip. Stay safe.

Erin May 13, 2020 - 11:32 am

I’ll be going at the end of September for the reschedule! Assuming large crowds are safe by then.


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