Jalapeno Popper Potato Salad

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1/2 tsp Garlic powder
  • 2 Green onions
  • 1 Jalapeno, fresh
  • 1/4 cup Pickled jalapeno peppers
  • 3 lbs Red potatoes

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Black pepper, freshly ground

• Dairy

  • 1 (8-ounce block Cream cheese
  • 1 cup Mexican 4-cheese blend

Found on spicysouthernkitchen.com

Ingredients

• 3 pounds red potatoes, scrubbed and cut into bite-sized pieces
• 1 (8-ounce) block cream cheese, room temperature
• ½ cup mayonnaise
• ½ teaspoon garlic powder
• freshly ground black pepper to taste
• ¼ cup chopped pickled jalapeno peppers
• 2 green onions, sliced
• 1 cup shredded Mexican 4-cheese blend
• 6 slices bacon, cooked and crumbled
• 1 fresh jalapeno, thinly sliced

Directions

• 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. Dont worry if the cream cheese doesnt 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. Cover with plastic wrap and refrigerate until ready to serve.