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Jalapeño Popper Roasted Potato Salad

Zesty Jalapeño Popper Roasted Potato Salad to Impress Guests

This Jalapeño Popper Roasted Potato Salad combines creamy cheese, spicy jalapeños, and crispy bacon for an irresistible summer dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Baby Potatoes Tender base for the salad; substitute with regular potatoes cut into smaller pieces.
  • 2 tablespoons Olive Oil Coats the potatoes for roasting; no direct substitute.
  • 1 teaspoon Garlic Powder Adds savory depth; fresh garlic can be used for a stronger taste.
  • 1 teaspoon Smoked Paprika Provides subtle smokiness; regular paprika is a possible alternative.
  • 1 teaspoon Black Pepper Enhances flavor and adds mild heat.
  • 1 teaspoon Salt Essential for flavor balancing.
  • 8 slices Bacon (cooked and crumbled) Adds a crunchy, savory component; turkey bacon can be used for a leaner option.
  • 2 medium Jalapeños (diced) Star of the dish, offering zesty heat; remove seeds for less spice.
For the Dressing
  • 4 ounces Cream Cheese (softened) Creates a rich dressing; Greek yogurt can substitute.
  • 1 cup Sour Cream Contributes creaminess and tanginess.
  • 1/2 cup Mayonnaise Forms the base of the dressing for richness.
  • 1 cup Shredded Cheddar Cheese Provides sharp nuttiness; substitute with dairy-free cheese if desired.
  • 1/4 cup Green Onions (chopped) Adds fresh, crisp bite.
  • 1/4 cup Fresh Cilantro (chopped) Adds freshness; parsley can be used as a substitute.
  • 2 tablespoons Lime Juice Brightens the dish and cuts through richness; lemon juice is a suitable alternative.

Equipment

  • Oven
  • Baking Sheet
  • large mixing bowl
  • medium bowl
  • skillet
  • Spatula
  • Hand Mixer

Method
 

Step-by-Step Instructions for Jalapeño Popper Roasted Potato Salad
  1. Preheat your oven to 400°F (200°C). Gather your ingredients.
    Jalapeño Popper Roasted Potato Salad
  2. Wash the baby potatoes, cut them into halves or quarters, and place in a large mixing bowl.
    Jalapeño Popper Roasted Potato Salad
  3. Drizzle olive oil over potatoes, sprinkle garlic powder, smoked paprika, black pepper, and salt. Toss to coat.
    Jalapeño Popper Roasted Potato Salad
  4. Spread the seasoned potatoes on a baking sheet and roast for about 25-30 minutes, until golden brown and fork-tender.
    Jalapeño Popper Roasted Potato Salad
  5. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, then crumble it.
    Jalapeño Popper Roasted Potato Salad
  6. Dice jalapeños and set aside.
    Jalapeño Popper Roasted Potato Salad
  7. In a medium bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
    Jalapeño Popper Roasted Potato Salad
  8. Stir in shredded cheddar cheese until fully incorporated.
    Jalapeño Popper Roasted Potato Salad
  9. Once the potatoes are cooled, transfer to a mixing bowl and add the dressing, crumbled bacon, jalapeños, green onions, and cilantro.
    Jalapeño Popper Roasted Potato Salad
  10. Gently fold all ingredients together until potatoes are well-coated.
    Jalapeño Popper Roasted Potato Salad
  11. Drizzle fresh lime juice over salad just before serving and toss to combine.
    Jalapeño Popper Roasted Potato Salad
  12. Serve warm or chill for about an hour before serving to enhance flavors.
    Jalapeño Popper Roasted Potato Salad

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Serve the salad warm or chilled, and consider prepping a day in advance without adding lime juice or cilantro until just before serving.

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