Jalapeño Popper Roasted Potato Salad Recipe

Introduction

Jalapeño Popper Roasted Potato Salad is a flavorful twist on classic potato salad, combining crispy roasted potatoes with creamy, spicy ingredients. This dish balances smoky bacon, sharp cheddar, and fresh herbs for a crowd-pleasing side perfect for gatherings or weeknight dinners.

Ingredients

• 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. Step 1: Preheat your oven to 400°F (200°C). Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size.
2. Step 2: Spread the potatoes evenly on a large baking sheet. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, black pepper, and salt. Toss to coat thoroughly.
3. Step 3: Roast the potatoes for 25 to 30 minutes until golden brown and fork-tender.
4. Step 4: While the potatoes roast, cook the bacon until crispy. Drain and crumble it into small pieces. Dice the jalapeños, removing seeds if less heat is desired.
5. Step 5: In a mixing bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
6. Step 6: Stir shredded cheddar cheese into the cream cheese mixture until evenly combined.
7. Step 7: Once potatoes are done, let them cool for about 10 minutes, then place in a large bowl.
8. Step 8: Add the cream cheese mixture, crumbled bacon, diced jalapeños, green onions, and cilantro to the potatoes. Gently fold to coat all ingredients evenly.
9. Step 9: Sprinkle lime juice over the salad and toss again to combine. Serve warm immediately or chill for an hour to enhance the flavors.

Tips & Variations

• For a milder salad, remove all seeds from the jalapeños or substitute with a sweet bell pepper.
• Swap bacon for cooked chorizo or use turkey bacon for a leaner option.
• Add a handful of diced red onion for extra crunch and flavor.
• Try using smoked gouda instead of cheddar for a different cheesy twist.

Storage

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve chilled, depending on your preference. Stir before serving to redistribute the dressing and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, it tastes great chilled after resting in the fridge for about an hour, which helps the flavors meld together nicely.

How spicy is this salad?

The heat level depends on the jalapeños used. Removing the seeds reduces the spiciness, making it milder, while leaving seeds in adds more kick.

Jalapeño Popper Roasted Potato Salad Recipe

Print Recipe

★★★★★

5 from 87 reviews

A flavorful and creamy Jalapeño Popper Roasted Potato Salad that combines crispy roasted baby potatoes with a rich blend of cream cheese, sour cream, and cheddar, enhanced with spicy jalapeños, smoky bacon, and fresh herbs. Perfect as a side dish for gatherings or a hearty snack.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

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Potatoes and Seasoning

• 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

Toppings and Mix-ins

• 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 oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
2. Prepare potatoes: Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size to ensure even roasting.
3. Season potatoes: Place the potatoes on a large baking sheet in a single layer. Drizzle with olive oil and sprinkle the garlic powder, smoked paprika, black pepper, and salt evenly over them. Toss to coat the potatoes completely.
4. Roast potatoes: Roast the seasoned potatoes in the preheated oven for 25 to 30 minutes, until they are golden brown and fork-tender.
5. Cook bacon: While the potatoes roast, cook the bacon until crispy. Drain excess fat and crumble into small pieces.
6. Prepare jalapeños: Dice the jalapeños, removing seeds if you want less heat.
7. Make creamy mixture: In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, with no lumps.
8. Add cheese: Stir in shredded cheddar cheese until well incorporated into the creamy base.
9. Cool potatoes: When potatoes are done, remove from the oven and let cool for about 10 minutes to avoid melting the creamy mixture on contact.
10. Combine salad: Place the roasted potatoes in a large bowl. Add the cream cheese mixture, crumbled bacon, diced jalapeños, chopped green onions, and cilantro. Gently fold everything to ensure potatoes are evenly coated.
11. Finish with lime: Sprinkle lime juice over the salad and toss again to mix flavors evenly.
12. Serve or chill: Serve immediately while warm or chill in the fridge for an hour to meld the flavors before serving.

Notes

• Removing seeds from jalapeños reduces heat for a milder salad.
• Use baby potatoes to ensure quicker and more even roasting.
• Chilling the salad before serving enhances the flavors, but it can also be served warm.
• Adjust the amount of bacon or jalapeños to suit your taste preferences.
• This salad pairs well with grilled meats and is great for potlucks or picnics.

Keywords: jalapeño popper potato salad, roasted potato salad, creamy potato salad, bacon potato salad, jalapeño recipes, party side dish