Marry This Jalapeño Popper Potato Salad is a creamy and spicy recipe, which is made with crispy bacon and pickled jalapeños. It’s the perfect party food, a delicious mashup of two favorite appetizers, ready in about an hour, plus chilling time.
Jump to RecipeJalapeño Popper Potato Salad Ingredients
All the flavors of a classic appetizer in one incredible potato salad.
- 3 lb. russet potatoes (about 5 medium), chopped
- 1/2 tsp. kosher salt, plus more for the water
- 6 slices bacon
- 2 cups shredded cheddar cheese (about 8 ounces)
- 1 cup mayonnaise
- 1/4 cup chopped pickled jalapeños, plus 2 tablespoons brine from the jar
- 3 Tbsp. yellow mustard
- 4 hard-boiled eggs, chopped
- 4 scallions, thinly sliced, plus more for topping
- 3 sweet gherkins, chopped (about 1/4 cup)
- 1/2 tsp. black pepper
How To Make Jalapeño Popper Potato Salad
A step-by-step guide to this decadent and flavorful side dish.
- Cook Potatoes and Bacon: Place the chopped potatoes in a large pot, cover with salted water, and bring to a boil. Cook for about 15 minutes, until fork-tender. Meanwhile, cook the bacon in a large nonstick skillet over medium heat for about 8 minutes, until crisp. Drain the bacon on a paper towel-lined plate, then chop it.
- Mash the Potatoes: Drain the cooked potatoes and return them to the hot, empty pot. Use a potato masher to roughly mash them, leaving some texture.
- Combine the Salad: Scrape the mashed potatoes into a large bowl. Add half of the chopped bacon, the cheddar cheese, mayonnaise, pickled jalapeños and their brine, mustard, hard-boiled eggs, scallions, gherkins, salt, and pepper.
- Chill and Serve: Gently fold everything together until well combined. You can serve the potato salad warm, or cover and refrigerate it for at least 1 hour (or overnight) to chill. Just before serving, top with the remaining crispy bacon and more sliced scallions.
Recipe Tips
For the best-tasting, creamiest jalapeño popper potato salad.
- What’s the best texture for this potato salad? This recipe uniquely calls for mashing the potatoes. This creates an ultra-creamy base that mimics the creamy cheese filling of a jalapeño popper. Using starchy Russet potatoes is perfect as they break down beautifully.
- Can I make it spicier or milder? Absolutely. The heat level is easy to control. For a spicier salad, add more chopped jalapeños or a splash more brine. For a milder version, reduce the amount of jalapeños or give them a quick rinse before chopping.
- Can I make this ahead of time? Yes! This salad is a fantastic make-ahead dish. The flavors will actually meld and become even more delicious after a few hours or even a day in the refrigerator. Just hold back the final bacon and scallion garnish until right before you serve to keep them fresh and crispy.
- What are gherkins and are they necessary? Sweet gherkins are small, sweet pickles. They add a delicious sweet and tangy crunch that perfectly balances the spicy jalapeños and rich bacon. If you don’t have them, you can substitute with a tablespoon of sweet pickle relish.
What To Serve With Jalapeño Popper Potato Salad
The perfect main courses to pair with this ultimate cookout side.
This hearty and decadent potato salad is a star at any barbecue, tailgate, or casual gathering. It pairs perfectly with:
- Grilled hamburgers or hot dogs
- BBQ ribs or smoked brisket
- Fried chicken or grilled chicken wings
- Pulled pork sandwiches
How To Store Jalapeño Popper Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise and eggs, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.
Jalapeño Popper Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 410 kcal
- Carbohydrates: 30 g
- Protein: 12 g
- Fat: 27 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For this mashed-style potato salad, peeling the Russet potatoes is highly recommended. The thick skins of Russet potatoes can be tough and would interfere with the creamy texture of the finished dish.
Yes, but the flavor and heat level will be different. Fresh jalapeños will provide a sharper, “greener” heat. If using fresh, you may want to sauté them briefly to soften them slightly, and you’ll miss out on the tangy flavor from the pickling brine.
Of course. While sharp cheddar is classic, a Colby Jack, Monterey Jack, or a spicy pepper jack cheese would all be delicious and would melt beautifully into the warm mashed potatoes.
Try More Recipes:
- Green Goddess Potato Salad Recipe
- Cheesy Beef and Sweet Potato Taco Casserole Recipe
- Pesto Pizza Baked Potatoes Recipe
Jalapeño Popper Potato Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy10
servings20
minutes25
minutes410
kcalAll the flavors of a classic jalapeño popper—crispy bacon, spicy jalapeños, and cheddar cheese—are packed into this unique and incredibly creamy, mashed potato salad.
Ingredients
3 lb. russet potatoes, peeled and chopped
6 slices bacon, cooked and chopped
2 cups shredded cheddar cheese
1 cup mayonnaise
1/4 cup chopped pickled jalapeños + 2 tbsp brine
3 Tbsp. yellow mustard
4 hard-boiled eggs, chopped
4 scallions, thinly sliced
Directions
- Boil the chopped potatoes in salted water for about 15 minutes, until fork-tender.
- Drain the potatoes well and return them to the hot pot. Roughly mash them with a potato masher.
- Transfer the warm mashed potatoes to a large bowl.
- Add half of the bacon, the cheese, mayonnaise, jalapeños and brine, mustard, chopped eggs, scallions, gherkins, salt, and pepper.
- Fold everything together gently until well combined.
- Serve warm, or cover and refrigerate for at least 1 hour to serve chilled.
- Top with the remaining bacon and more scallions just before serving.
Notes
- Mashing the potatoes instead of dicing them is the secret to the ultra-creamy “popper filling” texture.
- Using starchy Russet potatoes is key, as they break down perfectly for a creamy, fluffy base.
- This salad is an excellent make-ahead dish; the flavors are even better the next day.
- Always keep this salad well-chilled due to the dairy and egg-based dressing.
