Description
Jalapeño Popper Roasted Potato Salad is a mouthwatering twist on traditional potato salad that combines crispy roasted baby potatoes with creamy cheese, spicy jalapeños, and savory bacon. This dish delivers an irresistible blend of flavors and textures that will elevate any gathering, from summer barbecues to cozy family dinners. With its bold taste and easy preparation, this salad is sure to impress your guests or family at the next potluck or picnic. Chill it for an hour before serving to let the flavors meld beautifully, making it the perfect make-ahead dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices bacon
- 2 medium jalapeños
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- green onions and cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes into halves or quarters.
- Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Cook bacon until crispy, drain excess fat, and crumble.
- Dice jalapeños (remove seeds for less heat).
- In a bowl, mix cream cheese, sour cream, mayonnaise, and cheddar until smooth.
- Combine roasted potatoes with the creamy dressing, crumbled bacon, diced jalapeños, green onions, and cilantro.
- Drizzle lime juice over the salad and mix gently.
- Serve warm or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg