Dessert

Jalapeño Popper Potato Salad Recipe

ByElena Hart February 22, 2026February 22, 2026

Introduction

This Jalapeño Popper Potato Salad is a flavorful twist on a classic side dish, combining creamy dressing with spicy jalapeños and crispy bacon. It’s perfect for summer cookouts or any meal that needs a bit of a kick.

A close-up view of a black bowl filled with creamy potato salad featuring three main layers: large chunks of yellow potato pieces mixed with thick creamy dressing as the base, thin round slices of fresh green jalapeño peppers scattered evenly for a spicy touch, and crispy reddish-brown bacon strips spread throughout. Shredded orange cheddar cheese is sprinkled over the top, and the dish is garnished with small green chive pieces finely cut and placed on top for color contrast. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup mayonnaise
1/4 cup red wine vinegar

1 tablespoon sliced chives, plus more for serving
1 teaspoon garlic powder

Kosher salt
Freshly ground black pepper

2 pounds Yukon Gold potatoes, boiled and cut into 1-inch pieces
10 slices bacon, cooked and crumbled
2 jalapeños, thinly sliced

2 cups shredded cheddar cheese

Instructions

Step 1: In a medium bowl, whisk together mayonnaise, red wine vinegar, sliced chives, and garlic powder. Season the dressing with kosher salt and freshly ground black pepper to taste.
Step 2: In a large bowl, combine the boiled and cut Yukon Gold potatoes, crumbled bacon, thinly sliced jalapeños, and shredded cheddar cheese. Pour the dressing over the potato mixture and gently stir to combine.

Step 3: Transfer the salad to a serving dish and garnish with additional sliced chives before serving.

Tips & Variations

For a milder heat, remove the seeds from the jalapeños before slicing.
Try substituting smoked paprika for garlic powder to add a smoky depth of flavor.

Use red potatoes or fingerlings instead of Yukon Gold for a different texture.
Make it ahead of time—the flavors meld beautifully after a few hours in the fridge.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It is best enjoyed chilled or at room temperature. Avoid freezing as the potatoes and dressing texture may change.

How to Serve

A close-up of a potato salad served in a white bowl on a white marbled surface, showing several large yellow potato chunks mixed with thin orange shredded cheese and crispy dark brown bacon pieces, slices of green jalapeño peppers are scattered throughout, all coated in a creamy light sauce and topped with finely chopped green chives, a spoon lifts a portion of the salad with visible layers of potatoes, bacon, cheese, and jalapeños, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can make a vegan version by using vegan mayonnaise, omitting the bacon, and substituting the cheddar cheese with a plant-based alternative.

How do I keep the potatoes from falling apart?

Use firm potatoes like Yukon Gold and avoid overcooking them. Boil until just tender when pierced with a fork, then immediately drain and cool before mixing.