Jalapeno Popper Potato Salad Recipes

JALAPENO POPPER POTATO SALAD

Steps:

• Prepare potatoes as directed.
• Keep seasoning to the side.
• Let cool.
• In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper.
• Dice the potatoes.
• Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.
• Toss to combine.
• Add the sauce mixture.
• Toss to combine.
• Sprinkle fresh jalapeno slices on top.
• Cover with plastic wrap and refrigerate until ready to serve

JALAPENO POPPER POTATO SALAD

Steps:

• Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
• Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
• Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
• Drain the bacon on a paper towel-lined plate, then chop.
• Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
• Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
• Top with the bacon and more scallions before serving.

JALAPENO POPPER AND POTATO CHOWDER

Steps:

• Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
• Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
• Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
• Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
• Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

JALAPENO POPPER CORN SALAD

Steps:

• Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

JALAPENO POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

POTATO SALAD WITH PICKLED JALAPENOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
• Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
• Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

JALAPENO POTATO SALAD

Steps:

• Cook unpeeled red potatoes for 15-20 minutes.
• Cool.
• Cube potatoes.
• Gently combine all ingredients in large bowl.
• Season with salt and pepper to taste.