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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

Welcome to your new favorite dish, the Jalapeño Popper Roasted Potato Salad! This delightful twist on traditional potato salad combines the rich flavors of roasted baby potatoes with the zesty kick of jalapeños, creamy cheese, and crispy bacon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • Salt and pepper
  • 1 cup cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 fresh jalapeños seeded and diced
  • 1/4 cup green onions chopped
  • 1 tbsp fresh cilantro chopped (optional)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Sharp knife
  • Cutting board
  • Spatula or wooden spoon
  • Measuring Cups and Spoons
  • Aluminum foil (optional)

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C).
  2. Step 2: In a large bowl, combine the halved baby potatoes with olive oil, salt, and pepper. Toss until well coated.
  3. Step 3: Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes until golden brown and tender.
  4. Step 4: In a separate bowl, combine crumbled bacon, shredded cheddar cheese, softened cream cheese, sour cream, mayonnaise, diced jalapeños, and chopped green onions. Mix until well combined.
  5. Step 5: Once the roasted potatoes have cooled slightly, gently fold them into the creamy jalapeño mixture.
  6. Step 6: Serve warm or at room temperature, garnished with additional green onions or cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together, making it even tastier the next day!