Print

Jalapeño Popper Roasted Potato Salad Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This Jalapeño Popper Roasted Potato Salad combines crispy roasted baby potatoes with a creamy, cheesy jalapeño popper-inspired dressing. Enhanced with crumbled bacon, fresh jalapeños, green onions, and cilantro, this flavorful side dish is perfect served warm or chilled, offering a spicy twist on classic potato salad.

Ingredients

Scale

Potatoes and Seasoning

  • 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

Toppings and Dressing

  • 4 slices bacon, cooked and crumbled
  • 2 medium jalapeños, diced (seeds removed if less heat preferred)
  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Prepare Potatoes: Wash and scrub the baby potatoes thoroughly, then cut them in half or quarters depending on their size for even cooking.
  3. Season Potatoes: Place the potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle evenly with garlic powder, smoked paprika, black pepper, and salt.
  4. Toss Potatoes: Toss the potatoes on the baking sheet ensuring all pieces are well coated with oil and seasoning.
  5. Roast Potatoes: Roast the potatoes in the preheated oven for 25 to 30 minutes until golden brown and fork-tender.
  6. Cook Bacon: While the potatoes roast, cook bacon until crispy, drain any excess fat, and crumble into small pieces.
  7. Prepare Jalapeños: Dice the jalapeños, removing seeds if you prefer a milder heat.
  8. Make Creamy Dressing: In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth with no lumps.
  9. Add Cheese: Stir shredded cheddar cheese into the creamy mixture until fully combined.
  10. Cool Potatoes: Remove roasted potatoes from oven and allow to cool for about 10 minutes to prevent the creamy mixture from melting.
  11. Combine Ingredients: Place the roasted potatoes into a large mixing bowl. Add the creamy cheese mixture, crumbled bacon, diced jalapeños, chopped green onions, and cilantro.
  12. Mix Together: Gently fold all ingredients to evenly coat the potatoes with the creamy jalapeño popper dressing.
  13. Finish with Lime: Sprinkle lime juice over the potato salad and toss again to ensure even flavor distribution.
  14. Serve: Serve the potato salad immediately while warm for best flavor, or chill in the fridge for an hour before serving to let the flavors meld.

Notes

  • Remove jalapeño seeds if you want less heat.
  • You can prepare the bacon ahead of time to streamline the process.
  • For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
  • This potato salad is delicious served warm but can also be chilled for a cooler side dish.
  • Use baby potatoes for best texture, but small red or yellow potatoes can be a good substitute.

Keywords: Jalapeño popper potato salad, roasted potato salad, spicy potato salad, creamy potato salad, jalapeños, bacon, side dish

Find it online: https://todayquickmeals.com/jalapeno-popper-roasted-potato-salad-recipe/