Jalapeño Popper Potato Salad
This bold and creamy potato salad is inspired by the classic jalapeño popper. Featuring crispy bacon, sharp cheddar, tangy pickled jalapeños, and creamy mayo with a kick, it blends mashed and chunky potatoes for a satisfying texture. Perfect warm or chilled, it’s a standout side dish for cookouts, potlucks, or game day.
Ingredients
3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
Kosher salt (plus more for boiling water)
6 slices bacon
2 cups shredded sharp cheddar cheese (about 8 oz)
1 cup mayonnaise
1/4 cup chopped pickled jalapeños + 2 tablespoons brine
3 tablespoons yellow mustard
1/2 teaspoon freshly ground black pepper
4 hard-boiled eggs, chopped
4 scallions, thinly sliced (plus more for garnish)
3 sweet gherkins, chopped (about 1/4 cup)
Instructions
Boil the Potatoes:
Place potatoes in a large pot and cover with cold water by about 1 inch. Salt the water generously.
Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15 minutes.
Drain well and return to the pot. Lightly mash with a potato masher to create a mix of creamy and chunky texture.Cook the Bacon:
While the potatoes cook, heat a nonstick skillet over medium heat.
Add bacon and cook until crispy, about 8 minutes, flipping occasionally.
Drain on a paper towel-lined plate, then chop once cool.Mix the Salad:
In a large mixing bowl, combine the warm potatoes, 1/2 teaspoon salt, shredded cheddar, mayonnaise, chopped jalapeños and brine, mustard, black pepper, chopped eggs, scallions, and gherkins.
Gently fold until everything is evenly distributed.Chill or Serve:
Serve warm, or cover and refrigerate for at least 1 hour (or overnight) for a chilled version.
Just before serving, top with the crispy bacon and a sprinkle of fresh scallions.
- Pro Tip
For even more flavor, roast the jalapeños before chopping to bring out a smoky sweetness. And if you like it spicier, add a pinch of cayenne or a few dashes of hot sauce to the mayo mixture.
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