Easy recipe for Jalapeño Popper Roasted Potato Salad (7-Ing)
Crave a creamy, spicy side dish? This Jalapeño Popper Roasted Potato Salad is a game-changer for any BBQ or potluck. Try the easy recipe
Ingredients
- 2 lbs baby potatoes halved or quartered
- 2 tbsp olive oil
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 6 slices bacon cooked and crumbled
- 2 jalapeños seeded and finely diced
- 4 oz cream cheese softened to room temperature
- ½ cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- ¼ cup sliced green onions plus more for garnish
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved or quartered baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer.
- Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden brown, crispy on the outside, and tender on the inside. Remove from the oven and let them cool for about 10 minutes.
- While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble once cooled. Finely dice the jalapeños and slice the green onions.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise. Whisk until smooth and no lumps remain. This will be the base of your creamy dressing.
- Add the slightly cooled roasted potatoes to the bowl with the dressing. Also add the crumbled bacon (reserving 2 tablespoons for garnish), diced jalapeños, shredded cheddar cheese, and sliced green onions.
- Gently fold all the ingredients together until the potatoes are well-coated in the creamy dressing. Be careful not to mash the potatoes. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the potato salad to a serving dish. Garnish with the reserved crumbled bacon and extra sliced green onions. Serve warm, at room temperature, or chilled.
Notes
Spice Level: For a milder salad, make sure to remove all seeds and white membranes from the jalapeños. For a spicier kick, leave some of the seeds in.
Make-Ahead: This salad can be made up to a day in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully overnight. For best texture, reserve the bacon garnish and add it just before serving to keep it crispy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations: Feel free to add 1/2 teaspoon of garlic powder or a tablespoon of ranch seasoning to the dressing for extra flavor. You can also swap the cheddar for a Monterey Jack or a spicy pepper jack cheese.
