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
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.