Jalapeno Popper Roasted Potato Salad Recipe
Jalapeno Popper Roasted Potato Salad is a flavorful twist on traditional potato salad, combining crispy roasted red potatoes with spicy jalapenos, creamy ranch dressing, sharp cheddar cheese, and savory bacon. This dish offers a perfect balance of smoky, tangy, and spicy flavors, ideal for BBQs, potlucks, or as a delicious side for any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Potatoes
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons black pepper
Salad Dressing & Mix-ins
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces bacon, cooked and diced, plus some reserved for garnish
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray to prevent sticking.
- Prepare Potatoes: In a large bowl, combine the cubed red potatoes with olive oil, dry ranch seasoning mix, and black pepper. Toss well to ensure all potatoes are evenly coated.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast uncovered for 45 to 60 minutes, flipping the potatoes halfway through at around 30 minutes, until they are crispy and golden brown. Allow roasted potatoes to cool for at least 15 minutes before mixing.
- Make Dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon black pepper until the mixture is smooth and creamy.
- Add Mix-ins: To the dressing, add finely diced red onion, cooked diced bacon, diced jalapenos, and shredded sharp cheddar cheese. Stir until everything is well combined.
- Combine Potatoes and Dressing: Gently fold the warm roasted potatoes into the dressing mixture, ensuring each piece is coated thoroughly. Be careful to not mash the potatoes while mixing.
- Garnish and Serve: Sprinkle reserved crumbled bacon on top for garnish. Serve the Jalapeno Popper Roasted Potato Salad warm or chill it in an airtight container until ready to serve.
Notes
- For less heat, remove the jalapeno seeds and membranes before dicing.
- The salad can be served warm or chilled; if refrigerating, store in an airtight container for up to 3 days.
- To make it vegetarian, omit the bacon and consider adding smoked paprika for a smoky flavor.
- Swap regular mayonnaise for a low-fat version to reduce calories if desired.
- Ensure the potatoes are cooled slightly before mixing to prevent the dressing from becoming too runny.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: jalapeno popper potato salad, roasted potato salad, spicy potato salad, jalapeno recipe, ranch potato salad, bacon potato salad
