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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

Welcome to a taste sensation that's sure to spice up your next gathering! Our Jalapeño Popper Roasted Potato Salad combines the comforting creaminess of potato salad with the irresistible kick of jalapeños and the rich flavors of cheddar and bacon. This dish is not just a side; it’s a crowd-pleaser that brings an exciting twist to traditional potato salad.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Jalapeño Popper Roasted Potato Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 cup cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon
  • 1/4 cup sliced jalapeños fresh or pickled
  • 2 green onions chopped
  • 1 tbsp garlic powder
  • 1 tbsp ranch seasoning mix

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven Mitts

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large mixing bowl, toss the halved baby potatoes with olive oil, salt, and pepper to taste.
  3. Step 3: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for about 25-30 minutes, or until golden brown and tender.
  4. Step 4: In a separate bowl, combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, green onions, garlic powder, and ranch seasoning. Mix thoroughly.
  5. Step 5: Once the potatoes are roasted and have cooled slightly, gently fold them into the cheese mixture.
  6. Step 6: Serve warm, at room temperature, or chilled. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious!