Jalapeño Popper Potato Salad – Creamy, Cheesy, Spicy & Totally Cookout-Ready
Ingredients:
3 lbs red potatoes
1/2 cup bottled ranch dressing
1/2 cup mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
3 tablespoons apple cider vinegar
Salt and pepper, to taste
1/2 lb cooked chopped bacon
1 cup shredded cheddar cheese
2 fresh jalapeños, finely chopped
Instructions:
Cut potatoes into 3/4-inch chunks (peel if preferred). Add to a large pot and cover with cold water by about 1 inch.
Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 8–10 minutes, until fork-tender.
Drain the potatoes and let them cool completely.
In a large bowl, whisk together ranch dressing, mayonnaise, garlic salt, onion powder, and apple cider vinegar.
Add the cooled potatoes, cooked bacon, shredded cheddar, and chopped jalapeños. Toss until fully coated.
Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 1 hour or up to 1 day before serving.
Prep Time: 20 minutes | Total Time: 20 minutes
Servings: 8 people
Perfect for BBQs, potlucks, and anyone who loves a bold, creamy potato salad with a spicy twist!
