Introduction

This Jalapeño Popper Roasted Potato Salad is a flavorful twist on a classic side dish, combining crispy roasted potatoes with creamy cheese, spicy jalapeños, and smoky bacon. It’s perfect for summer barbecues or as a comforting snack any time of year.

This close-up image shows a spoonful of creamy potato salad. The dish has three main layers: the base layer is made of golden brown potato chunks that are soft and a bit crispy on the edges; the second layer is a thick, white creamy sauce that covers the potatoes, with small pieces of diced pink ham mixed in; the top layer includes chopped green onions scattered on the potatoes and sauce, adding a fresh green color. The spoon is silver and holds several potato pieces in the creamy sauce, and the background is filled with more of the potato salad on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
4 slices bacon, cooked and crumbled
2 medium jalapeños, diced
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size.
Step 3: Place the potatoes on a large baking sheet, spreading them out evenly.
Step 4: Drizzle the olive oil over the potatoes, then sprinkle the garlic powder, smoked paprika, black pepper, and salt on top.
Step 5: Toss the potatoes to coat them fully with the oil and seasonings.
Step 6: Roast the potatoes for 25 to 30 minutes, until golden brown and fork-tender.
Step 7: While roasting, cook the bacon until crispy, then drain and crumble it into small pieces.
Step 8: Dice the jalapeños, removing seeds if you prefer less heat.
Step 9: In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until smooth and creamy.
Step 10: Add the shredded cheddar cheese to the creamy mixture and stir until well combined.
Step 11: Once potatoes are done, let them cool for about 10 minutes, then transfer them to a large bowl.
Step 12: Add the cream cheese mixture, crumbled bacon, diced jalapeños, green onions, and cilantro to the potatoes.
Step 13: Gently fold everything together to evenly coat the potatoes with the creamy mixture.
Step 14: Sprinkle lime juice over the top and toss again to combine.
Step 15: Serve immediately while warm, or chill in the refrigerator for an hour to let the flavors meld.

Tips & Variations

For milder heat, remove all seeds and membranes from the jalapeños before dicing.
Try substituting bacon with smoked turkey or a vegetarian bacon alternative for different flavor profiles.
Add a pinch of cayenne pepper or hot sauce to the creamy mixture if you want extra spice.
Fresh herbs like parsley or chives can be used instead of cilantro for a different but fresh taste.

Storage

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold straight from the fridge. If reheating, stir well before serving to redistribute the creamy sauce.

How to Serve

A close-up of a bowl filled with a creamy potato salad showing three main layers: the bottom layer consists of roughly cut potato cubes, golden brown and slightly charred, mixed with thick, white creamy dressing; scattered throughout are crispy, reddish-brown bacon pieces adding texture and color contrast; finely chopped green onions and slices of green peppers are sprinkled on top, adding a fresh green touch. The salad is mixed well, with the creamy dressing coating each ingredient. A shiny metal spoon is partially inserted on the right side of the bowl, which is a white bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, you can use red potatoes or Yukon golds if baby potatoes aren’t available. Just adjust cooking time as needed to ensure they become tender and golden.

Is this potato salad spicy?

The recipe has a mild to moderate heat level from the jalapeños, which can be adjusted by removing seeds or reducing the amount used. You can also add more jalapeños or hot sauce if you prefer more spice.