When my husband suggest hamburgers for dinner one night and then volunteered to make them I was excited. Not just because he was going to cook part of dinner, but it gave me a chance to make this potato salad that I had just come across.
Jalapeño popper in a potato salad is delicious combination. Creamy and spicy potato salad with lots of cheese and bacon.
Ingredients:
- 3 pounds red potatoes, cut into bite sized pieces
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- ground black pepper, to taste
- 1/4 cup chopped pickled jalapeño peppers
- 2 green onions, sliced
- 1 cup shredded Mexican cheese
- 6 slices turkey bacon, cooked and crumbled
- 1 fresh jalapeño, thinly sliced<
Directions:
- Place the potatoes in a medium pot and cover with cold water.
- Bring to a boil and then simmer until fork tender, about 10-15 minutes.
- Drain well and let cool until they are warm but not hot.
- In a large bowl stir together the cream cheese, mayonnaise, garlic powder and black pepper.
- Add in the potatoes, pickled jalapeños, green onions, shredded cheese and crumbled bacon. Top with fresh jalapeño slices.
- Cover and refrigerate until cold, about 2 hours.
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Nutrition Facts |
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Serves: 10 |
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Amount Per Serving |
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Calories 195 |
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Total Fat |
9g |
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Saturated Fat |
2.9g |
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Polyunsaturated Fat |
0.9g |
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Monounsaturated Fat |
1.6g |
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Trans Fat |
0g |
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Cholesterol |
26.5g |
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Sodium |
317.4g |
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Potassium |
629.4g |
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Total Carbohydrates |
24.5g |
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Dietary Fiber |
2.6g |
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Sugars |
2.2g |
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Protein |
6.7g |
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Vitamin A 7% Vitamin C 24.8% |
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Calcium 10% Iron 4.8% |
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*Nutritional information will vary depending on the brands you use. |
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