Spicy Jalapeno Bacon Potato Salad
If you ask me, potato salad needs a little kick in the pants.
This spicy twist on the classic picnic side dish brings together creamy potatoes, Hill Meat Bacon, and zesty jalapeños in a way that’ll wake up your taste buds. Cool, tangy mayo meets fresh peppers and crunchy bits of pickles and green onion.
It’s mixed with perfectly boiled potatoes – just tender enough to mash a little on your fork but still keep their shape. A sprinkle of spices gives it that homestyle touch we all love.
It’s a crowd-pleasing side that works just as well at summer barbecues as it does at family dinners, and trust me – people always ask for the recipe.
Ingredients
Instructions
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Place the potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt to the water. Bring the saucepan to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are soft, about 10-15 minutes. Drain the potatoes well and allow them to cool slightly so they are warm, but not hot, when you add them to the potato salad.
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In a large bowl, combine the cream cheese, mayonnaise, mustard, milk, garlic powder, Slap Ya Mama Seasoning, Salt and pepper. Stir together until mixed well. It’s okay if the cream cheese doesn’t become completely smooth; just ensure it’s well combined.
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Add the drained, warm potatoes to the cream cheese mixture in the large bowl. Stir gently to ensure the potatoes are coated evenly. Next, add the diced jalapenos, diced pickles, green onions, shredded cheese, and crumbled bacon. Fold these ingredients into the mixture, being careful not to mash the potatoes.
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Taste the potato salad and check for seasoning. Add additional seasonings if desired to suit your taste. Once seasoned, sprinkle fresh jalapeno slices on top for extra flavor and presentation.
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Cover the bowl with plastic wrap and refrigerate the potato salad until you are ready to serve. This allows the flavors to meld together nicely. Serve chilled and enjoy this creamy and flavorful potato salad!
