Jalapeño Popper Potato Salad

Ingredients

• 3 pounds red potatoes, scrubbed and cut into bite-sized pieces


• 1 (8-ounce) block cream cheese, room temperature


• 1/2 cup mayonnaise


• 1/2 teaspoon garlic powder


• freshly ground black pepper to taste


• 1/4 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. 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. Cover with plastic wrap and refrigerate until ready to serve.
  
  

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