Print

Jalapeño Popper Roasted Potato Salad

Print Recipe

A flavorful salad that combines warm roasted potatoes with a creamy, cheesy jalapeño popper-style sauce, offering a rich yet bright side dish.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the baby potatoes, then cut them in half or quarters.
  3. Place the potatoes on a large baking sheet, ensuring they are spread out evenly.
  4. Drizzle the olive oil over the potatoes, then sprinkle garlic powder, smoked paprika, black pepper, and salt on top.
  5. Toss the potatoes to ensure they are fully coated.
  6. Roast the potatoes for about 25 to 30 minutes, until golden brown and fork-tender.
  7. While the potatoes roast, cook the bacon until crispy and crumble it.
  8. Dice the jalapeños, removing seeds if desired.
  9. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
  10. Add cheddar cheese to the mixture and blend well.
  11. Once the potatoes are roasted, cool for 10 minutes before transferring to a large bowl.
  12. Add the creamy mixture, crumbled bacon, jalapeños, green onions, and cilantro to the bowl with the potatoes.
  13. Gently fold together, ensuring even coating.
  14. Sprinkle lime juice over the top and toss to combine.
  15. Serve warm or chill for an hour before serving.

Notes

Best served warm or chilled; can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/jalapeno-popper-potato-salad/