Jalapeño Popper Potato Salad

Trust me, this will be a hit at your next barbecue!

It was time I upped my potato salad game. I was thinking “What could I do to give this Salad a kick?” Well, I had a bag full of jalapeños so I decided to incorporate the “jalapeño popper” to my potato salad. I mean… who doesn’t love bacon wrapped around a jalapeño stuffed with cheese? Yup, it has cheese, jalapeño and lots of bacon🥓! This potato salad is out-of-this-world!

The trick for making the jalapeño stand out in this salad, is making them (toreado) instead of raw or pickled. All though, you can use whatever you like. I personally love jalapeños this way because it releases the juices and softens the flesh to bring out the heat.

WHAT IS TOREADO?

Typically, a chilie “toreado” is a jalapeño or serrano chile fried in oil until the skin is blistered and toasted. Sometimes they are topped with a sprinkle of salt and lemon, or topped with soy sauce. Yummy 😋

After the chilies are done. Slice in half and remove the vein and seeds. Chop and add to the potato salad.

PRO TIP- Mix all of the ingredients in a separate bowl so when you transfer the potato salad to your serving bowl it doesn’t make a mess.

Hope you all enjoy this recipe! ☺️

Jalapeño Popper Potato Salad

Potato salad loaded with jalapeños, bacon and cheese.

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Course Side Dish

Cuisine American

Ingredients

  

• 8 russet potatos
• 1 bunch green onion
• 1 package bacon
• 7 jalapeños
• 1 cup shredded pepper jack cheese
• 1 tbsp vegetable oil
• 2 Cups Mayonnaise
• salt and pepper to taste

Instructions

 

• Cook potatos whole until you can insert a knife and it slides out easily. Let potatos cool before removing skin and dicing. Place all of the potatoes in a large mixing bowl.
• Next, add jalapeños to a pan with vegetable oil and cook until the skin is blistered and jalapeños are toasted. When cooled, slice jalapeños in half and remove veins and seeds. Chopp and add to the potatoes.
• Cook bacon, chopp and add half to the potato salad and reserve the other half to add for the top.
• Chopp the green onion and add half to the potato salad and reserve the other half for the top.
• Shred cheese and add half to the potato salad and reserve half for the top.
• Add mayonnaise, salt and fresh cracked pepper. Fold in all ingredients until well combined.
• Top with remaining bacon, cheese and green onion. Serve and enjoy!