Jalapeño-Bacon Potato Salad

Potato salad is a non-negotiable part of summer around here. If there's a cookout, picnic, family reunion, or Fourth of July gathering on the calendar, you can bet there will be a big bowl of potato salad somewhere on the table. And while I love my classic potato salad, I also can't resist putting a fun twist on it every now and then.

My family has always loved the combination of bacon and jalapeños. The smoky, salty bacon and the tangy heat from pickled jalapeños just belong together. So naturally, it wasn't long before those flavors found their way into a potato salad! This version is packed with crispy bacon, sharp cheddar cheese, chopped pickled jalapeños, hard-boiled eggs, and a creamy dressing that's loaded with flavor.

One thing that makes this potato salad a little different is that the potatoes are lightly mashed instead of left in large chunks. The result is creamy, rich, and perfect for scooping onto your plate alongside burgers, barbecue chicken, or grilled steak.

Can you make this recipe without bacon?

Yes. You can omit the bacon or substitute cooked turkey bacon in this potato salad for a similar smoky flavor.

Are pickled jalapeños spicy?

Pickled jalapeños add a mild to moderate heat along with a tangy flavor. If you prefer a spicier potato salad, add extra jalapeños. For a milder version, reduce the amount or leave them out altogether.

Can you make jalapeño-bacon potato salad ahead of time?

Yes! In fact, it's even better after a few hours in the refrigerator. You can prepare it up to a day in advance and keep it chilled until ready to serve.