Description
This Jalapeño Popper Roasted Potato Salad is a flavorful twist on a classic potato salad, featuring roasted baby potatoes tossed with a creamy mixture of cream cheese, sour cream, mayonnaise, cheddar cheese, crispy bacon, jalapeños, and fresh herbs. Perfect as a side dish for gatherings or a spicy comfort food treat.
Ingredients
Scale
Potatoes
- 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
Mix-ins and Dressing
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Wash and scrub the baby potatoes thoroughly, then cut them in half or quarters depending on their size for even cooking.
- Arrange Potatoes: Spread the potatoes evenly on a large baking sheet to ensure even roasting.
- Season Potatoes: Drizzle olive oil over the potatoes and sprinkle garlic powder, smoked paprika, black pepper, and salt for flavor.
- Coat Potatoes: Toss the potatoes well so the oil and seasonings fully coat each piece.
- Roast Potatoes: Roast in the preheated oven for 25 to 30 minutes until they are golden brown and tender when pierced with a fork.
- Cook Bacon: While the potatoes roast, cook the bacon until crispy, then drain and crumble into small pieces for texture and flavor.
- Prepare Jalapeños: Dice the jalapeños, removing seeds if you want to reduce the heat.
- Make Creamy Mixture: In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise to create a smooth, lump-free base.
- Add Cheese: Stir in the shredded cheddar cheese until well combined with the creamy base.
- Cool Potatoes: Once roasted, remove the potatoes from the oven and let them cool for about 10 minutes to prevent the cream mixture from melting too much.
- Combine Ingredients: Place the cooled potatoes in a large bowl, then add the cream cheese mixture, crumbled bacon, diced jalapeños, chopped green onions, and cilantro.
- Mix Salad: Gently fold all ingredients together, evenly coating the potatoes with the creamy, cheesy mixture.
- Add Lime Juice: Sprinkle lime juice over the salad and toss again to meld flavors and add freshness.
- Serve: Serve immediately while still warm or chill in the refrigerator for an hour to enhance the flavors before serving.
Notes
- Removing seeds from jalapeños reduces heat while keeping flavor.
- You can make this salad ahead of time and chill to enhance flavor meld.
- For a spicier kick, leave jalapeño seeds or add extra jalapeños.
- Bacon can be substituted with vegetarian bacon if desired.
- Using small baby potatoes ensures faster and even roasting.
- Adjust lime juice amount to balance creaminess and acidity.
