Description

This Jalapeño Popper Roasted Potato Salad combines the flavors of a classic jalapeño popper with creamy roasted potatoes, making for a delicious and slightly spicy side dish that’s perfect for any occasion.

Ingredients

Potatoes:

2 pounds baby red or yellow potatoes (halved)
1 tablespoon olive oil
Salt and pepper to taste

Salad Mix:

6 slices bacon (cooked and crumbled)
1 cup shredded sharp cheddar cheese
3 jalapeños (seeded and finely chopped)
4 ounces cream cheese (softened)
½ cup sour cream
¼ cup mayonnaise
2 tablespoons apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 green onions (sliced)

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Instructions

Preheat oven: Preheat oven to 425°F (220°C).
Roast Potatoes: Toss halved potatoes with olive oil, salt, and pepper. Roast cut side down on a baking sheet for 30–35 minutes until golden and crisp. Let cool slightly.
Prepare Dressing: In a large bowl, whisk together cream cheese, sour cream, mayonnaise, apple cider vinegar, garlic powder, and smoked paprika until smooth.
Combine Ingredients: Add roasted potatoes, crumbled bacon, cheddar cheese, jalapeños, and green onions to the dressing. Gently toss to coat everything evenly.
Serve: Serve warm or chilled, garnished with extra bacon or cheese if desired.

Notes

For extra spice, leave the seeds in one of the jalapeños or add a dash of hot sauce.
This salad can be made a day ahead and chilled for more developed flavor.