All the flavors you love about Jalapeno Poppers in Potato Salad form. A delightful surprise for your next picnic or potluck.
Welcome to #BBQWeek, hosted by Christie of A Kitchen Hoor's Adventures, where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.
Wednesday’s #BBQWeek Recipes
- Baby Potatoes with Tomato Saute from The Spiffy Cookie
- Chicken Caesar Lettuce Boats from Easy Recipes for One
- Chocolate Sables from Karen's Kitchen Stories
- Gnocchi And Sausage Recipe from Our Crafty Mom
- Jalapeno Popper Potato Salad from A Day in the Life on the Farm
- Lemon Snack Cake from A Kitchen Hoor's Adventures
- Pork Kabobs from Art of Natural Living
- S'mores Icebox Cake from Jolene's Recipe Journal
Are you a jalapeno popper fan? I am!! I love that jalapeno, cheezy, bacony goodness so I decided to add it to my potato salad. OH MY YUM!!
This salad was a huge hit with my family. I served it with Peach and Balsamic Glazed Chicken, and it was a perfect meal. I am sharing the chicken recipe on Friday for the last day of this event, so stay tuned.
Yield: 4 servings
Jalapeno Popper Potato Salad
All the flavors you love about Jalapeno Poppers in Potato Salad form. A delightful surprise for your next picnic or potluck.
Prep time: 10 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 25 M
Ingredients
- 1/3 c. Miracle Whip
- 2 T. red wine vinegar
- 2 scallions, white and light green sections, thinly sliced
- 1/2 t. garlic powder
- salt and pepper, to taste
- 1 lb. Yukon Gold potatoes, cut into bite-sized chunks
- 1/4 c. bacon bits
- 1 jalapeno, finely diced
- 1 c. shredded cheddar cheese
Instructions
- Place the potatoes into a pot and cover with water, add some salt, and bring to a boil, reduce heat and cook until fork tender, about 10-15 minutes. Drain and rinse with cold water.
- Whisk together the Miracle Whip, vinegar, scallions, garlic powder, salt, pepper, and jalapenos in a medium bowl.
- Add the cooled potatoes, bacon, and cheese. Mix to coat. Cover and refrigerate for at least an hour and up to one day before serving.
Nutrition Facts
Calories
296Fat (grams)
14 gSat. Fat (grams)
6 gCarbs (grams)
29 gFiber (grams)
5 gNet carbs
24 gSugar (grams)
3 gProtein (grams)
14 gSodium (milligrams)
671 mgCholesterol (grams)
30 mg
Property of A Day in the Life on the Farm
I'm a huge jalapeno popper fan, think I could swap out the Miracle whip for sour cream or Greek yogurt?
ReplyDeleteThat sounds soooo good! It's the perfect combination of dishes. P.S. I'm a Miracle Whip girl too.
ReplyDeleteYes, I think it depends on what your mom had in the refrigerator when you were growing up. I thought it was mayo until I started doing my own shopping LOL
DeleteI think we had both in our house depending on what we were having to eat. This looks delicious and full of flavor.
ReplyDeleteDifferent flavor profiles for sure.
DeleteThis sounds like a potato salad with real character!
ReplyDeleteIt was pretty good Inger.
DeleteI'm a huge fan of potato salad and this one is so unique and hearty!
ReplyDeleteI hope you enjoy it Michelle.
Delete