This Smoked Jalapeño Popper Potato Salad Recipe will Surprise You!
Smoked Jalapeño Popper Potato Salad…the side dish that will take you from Grill Master to Grill God!
Things to know:
What is Smoked Jalapeño Popper Potato Salad?
Smoked Jalapeño Popper Potato Salad combines tender potatoes with smoky cream cheese, crisp bacon, sharp cheddar, and spicy jalapeños. It fuses classic cookout potato salad with the rich, cheesy, and smoky flavors of a grilled jalapeño popper.
How long to smoke a jalapeno popper?
Smoke jalapeño poppers for 1 to 1.5 hours at 250°F, or about 40 to 45 minutes if your smoker is set higher at 300°F–350°F. The cooking time depends on your smoker temperature and how crisp you want the bacon wrap to be.
What is a jalapeño?
The jalapeño is a medium-sized chili pepper from the species Capsicum annuum. Growing 2 to 4 inches long, it features a bright, grassy flavor and a mild-to-moderate heat level measuring 4,000 to 8,500 units on the Scoville scale. It is harvested mostly while green, but turns red and slightly sweeter when fully ripe.
What do jalapeños do for your body?
Jalapeños provide a rich blend of vitamins, antioxidants, and capsaicin—the plant compound responsible for their spicy kick. Eating these peppers can boost your metabolism, support immune function, and reduce internal inflammation.
What country consumes the most jalapeños?
The United States consumes the highest volume of jalapeño peppers globally, heavily driven by the popularity of Tex-Mex cuisine, fast-food chains, and commercial food processing, while Mexico remains the primary cultivator and a massive consumer with deep cultural roots in fresh and processed pepper traditions.
Where do the US get their jalapeños?
The United States gets its jalapeño peppers from domestic farms—primarily in California, New Mexico, and Texas—as well as through major imports from Mexico, which remains the largest global producer.
Ingredients:
3 pounds red potatoes, washed, cut into small cubes
2 T (1 packet) dry ranch seasoning mix
2 t pepper
1/2 block (4 oz) of cream cheese
2 medium jalapeño peppers
1 small red onion, quartered
6 cloves of garlic
½ cup ranch dressing
½ cup mayonnaise
¼ t black pepper
8 pieces bacon, cooked, diced, reserving some for garnish
1 cup sharp cheddar cheese, finely shredded
1. Fire up your smoker to a temp of 180F.
2. Place your cream cheese, jalapeños, garlic cloves and red onion quarters on a wire rack and chuck it into the smoker for 1 hour.
3. Remove the wire rack from the smoker and allow to cool for 15 minutes and crank the smoker up to 425F.
4. As the smoker is heating up, prep your jalapeños: for lower heat, de-seed and de-vein the jalapeños prior to dicing. If you want to feel the fire, just dice them up.
5. Mince the garlic, dice up the red onion and add them, along with the diced jalapeños to your serving bowl.
6. In a large bowl combine potatoes, oil, dry ranch seasoning mix, and pepper. Toss to coat completely.
7. Place your potato cubes on a wire rack and chuck it into the smoker for 1 hour, then remove and allow to cool for 15 minutes.
8. In a bowl, combine the smoked cream cheese, ranch dressing, mayonnaise, apple cider vinegar, and pepper. Mix until creamy.
9. Add this creamy mixture along with the crumbled bacon and cheddar cheese to your serving bowl.
10. Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved crumbled bacon.
11. The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container. Serve and ENJOY!
Equipment used:
Gladiator Series Chef & Utility Knife 7”
Valhalla Series Bull-Nose Butcher Knife 10”
Oil Dispenser for Kitchen, 2 in 1 Olive Oil Sprayer
Yoder YS640S Smoker
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