Step 1

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.

Step 2

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.

Step 3

Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon.

Step 4

Check for seasoning and add salt if desired.

Step 5

Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.