So I am at it again. I am taking a couple of my recipes and mixing them together just for fun to make something that is better than it’s parts are on their own =) This time with it being Barbecue season I took a couple of BBQ classics, a side and an appetizer and mixed it all up. I made some Jalapeno Popper Potato Salad. Now you know there are a ton of ways to prep each but both on their own are pretty simple recipes. Well combining them doesn’t make them much more difficult at all. This is perfect for when you have to make something to bring to a friend or families get together. Bring this one on the door drop it on the table and stand back. This is the BBQ equivalent to a mic drop… boom it’s on and you won =) lol Seriously though there isn’t a lot of work here with a whole lot of pay off so go ahead and dig in and give this one a shot I know you guys will totally love it.
Do you have a great summer time BBQ recipe I need to try? Hit me up and let me know what it is!
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- 3 lb. Red Potatoes, Chopped
- 8 oz. Cream Cheese, Room Temperature
- 1 Cup Mexican 4 Cheese Blend, Shredded
- 1/2 Cup Mayonnaise
- 1/2 tsp. Garlic Powder
- Pepper
- 1/4 Cup Pickled Jalapeno Peppers, Chopped
- 2 Green Onions, Sliced
- 6 Strips of Bacon, Crumbled
- 1 Fresh Jalapeno, Sliced
- Place potatoes in a medium saucepan and cover with water. Add 1 teaspoon salt and bring to a boil and then simmer until soft, about 10-15 minutes. Drain well. Let cool so that they are still warm, but not hot when adding to potato salad.
- In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper. Don't worry if the cream cheese doesn't get completely smooth.
- Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon.
- Check for seasoning and add salt if desired.
- Sprinkle fresh jalapeno slices on top.
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