Creamy Bacon Jalapeno and Feta Potato Salad Recipe
This is not your average jalapeno popper potato salad. Yukon golds meet smoky bacon in this jalapeno and feta potato salad with a tangy dressing and just enough heat. A simple homemade potato salad with a delicious twist that takes it from an average summer side to something you will crave at every backyard BBQ. This jalapeno potato salad combination rewrites what creamy potato salad can actually taste like. Tender potatoes coated with the right amount of dressing, topped with bits of crispy bacon, salty feta cheese, and just the right burst of heat. Full recipe card below.
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Why This Jalapeno Potato Salad Works
The cold side dish your summer menu has been missing. Potato salad doesn’t have to be boring. You know the one I’m talking about. The mushy, under seasoned, room temperature disaster that sits untouched at every picnic. This version flips the script completely. Waxy Yukon golds hold their shape, crispy bacon adds smoke and salt, fresh jalapenos bring just enough heat without burning your face off, and briny feta crumbles in to cut through all that richness. It’s creamy, tangy, a little spicy, and deeply savory. The kind of yummy recipe that makes mouths water and people actually go back for seconds.
Potato Salad Ingredients
This great recipe brings the flavor but doesn’t require a lot of fancy ingredients either. Let me share what I used and what ingredients will give you the best results.
Potatoes – Yukon gold potatoes are the base of this potato salad. Their waxy texture means they hold their shape after boiling, so you get distinct chunks instead of a mushy mess. They also have a naturally buttery flavor that plays well with bacon and feta. Don’t use russets. They’re too starchy and will fall apart into mush. If you can’t find Yukon golds, red potatoes or fingerlings are solid backups.
Bacon – Crumbled bacon bits add smoky, savory richness throughout the salad. The bacon provides pockets of salty intensity and a satisfying crunch in every bite. I use real bacon and chop it up into pieces once it is cooked but you can use bacon bits from the grocery store too.
Green Onion – Green onions are the best choice here for their unique flavor and because they are not cooked. You could get away with a red onion in a pinch but green onions really are the best choice here.
Jalapeno Pepper – Jalapenos add just a little kick of heat that gives this potato salad some dimension. If you want more spice, leave the seeds and ribs in. If you want it milder, scrape them out. You can swap in poblanos for a smokier, gentler heat, or serrano peppers if you want to crank it up. I use one jalapeno with the seeds and one without for a perfect hint of heat.
Garlic – Minced garlic in the potato salad dressing adds a depth of flavor. If raw garlic is not available, you can swap for garlic powder, but use half the amount.
Feta Cheese – Feta instead of cheddar or nothing. Feta brings brininess and tang that cuts through the fat from the bacon and the creaminess of the dressing. It also crumbles into little pockets of salty intensity.
Dijon Mustard – Adds sharpness and a little bit of emulsification to help the dressing cling to the potatoes. Don’t skip it. Yellow mustard is too mild here. You want something with a bit of bite and tang.
Mayo – This is what makes the salad creamy and adds a subtle richness that plays off the feta and the tang in the rest of the dressing. Full-fat is the move here. Low-fat mayo gets watery and doesn’t coat the potatoes as well. Sour cream can also work as a sub, but go for full fat to keep the richness.
Olive Oil – A little bit of oil mixed with the mayo and Dijon mustard makes up the dressing. Stick with olive oil or avocado oil for a neutral flavor profile.
Lemon Juice – Acid is critical. It balances the fat from the bacon and the creaminess of the mayo.
Spices – Every dish needs a healthy balance of seasonings. Here I used a mix of celery salt, black pepper, and smoked paprika. Each plays a role that adds to the overall flavor so don’t skip them.
How to Cut the Potatoes
You will need to start by peeling the potatoes. Once the potatoes are peeled dice them into small pieces. This part is the usual time-sucker so I use this slicer to speed things up. Simply slice each potato in half long ways. Place potatoes in the slicer using the large dicer and you end up with perfectly uniform potato slices. Not only is this a time saver, but uniform potato chunks help them cook evenly and give more uniform bites.
Cooking the Potatoes
You will need a large pot for boiling the potatoes. Make sure it’s big enough to hold the potatoes in a single layer without crowding. Overcrowding leads to uneven cooking.
A slotted spoon or a large mesh strainer is helpful for transferring the potatoes to and from the pot. Dumping them all in at once splashes and that water is HOT! This also lets you drain them without losing any down the sink.
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Creamy Bacon Jalapeno and Feta Potato Salad Recipe
- Total Time: 35 minutes
Description
No more boring potato salad. Ditch bland tradition for layers of flavor with this jalapeno feta potato salad. Crispy bacon, fresh jalapenos, tangy dressing, and crumbled feta make every bite worth fighting over. It’s creamy, a little spicy, and deeply savory. The kind of cold summer side dish people actually crave.
Ingredients
- 1 lb Yukon Gold Potatoes (about 4-5 small potatoes)
- 5 pieces Cooked Bacon
- 2 Jalapenos diced (half with seeds half with no seeds)
- 3 Green Onions chopped
- 1 tsp Garlic minced
- 2 tbsp Olive Oil
- 1/4 cup Mayo
- 2 tbsp Dijon Mustard
- 1/4 Lemon juice from
- 1/4 tsp Smoked Paprika
- 1/4 tsp Celery Salt
- 1/4 tsp Black Pepper
- 1/4 cup Feta Cheese
Instructions
- Bring a large pot of water to a boil.
- While the water heats up, wash all the potatoes, peel with a potato peeler, and dice into 1 inch pieces. To speed up chopping I use this slicer with the large dicer.
- Place the potatoes in the boiling water with a slotted spoon or a mesh strainer to prevent boiling water from splashing out.
- Boil the potatoes for 6-10 minutes depending on size. They should be tender when stabbed with a fork but not mushy or soft.
- Drain potatoes immediately and rinse with cold water to stop the cooking process. Allow potatoes to cool for at least 10 minutes.
- While the potatoes cook and cool, chop the bacon, jalapenos, green onions, and garlic. Add to a large bowl.
- Mix olive oil, mayo, Dijon mustard, lemon juice, and spices with the other ingredients in the large bowl.
- Once potatoes are cool, gently mix them into the bowl. DO NOT mix in hot potatoes. They break easily and can quickly become mashed potatoes if you are not careful. Trust me, I speak from experience.
- Top with crumbled feta cheese right before serving.
Equipment
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Stove Top
- Cuisine: American
Looking for more summer sides? Try my cucumber honeydew feta fruit salad, loaded bacon baked beans, summer strawberry poppyseed salad, Italian pepperoni pesto pasta salad, or my sweet and spicy homemade coleslaw.
Looking for more backyard BBQ grilling favorites? Try my Texas twinkie jalapeno poppers with brisket or the best smash burgers with cream cheese.
Storage Tips
Leftover potato salad keeps well, but there are a few rules to follow to make sure it stays good.
Store it in an airtight container in the fridge for up to 3 days. After that, the potatoes start to break down and the bacon gets soggy. If you’re making it ahead, wait to add the feta until just before serving.
Don’t freeze potato salad. The texture of the potatoes turns grainy and mealy after thawing, and the mayo separates. It’s not worth it.
When to Make Jalapeno Potato Salad
This easy cold salad is the perfect addition to a summer cookout, casual family dinners, backyard BBQs, or your next 4th of July party! This unique side dish is always a hit and is my husbands favorite recipe!
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