Jalapeño Popper Roasted Potato Salad Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare potatoes: Wash and scrub the baby potatoes, then cut them in half or quarters depending on their size to ensure even roasting.
- 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.
- Roast potatoes: Roast the seasoned potatoes in the preheated oven for 25 to 30 minutes, until they are golden brown and fork-tender.
- Cook bacon: While the potatoes roast, cook the bacon until crispy. Drain excess fat and crumble into small pieces.
- Prepare jalapeños: Dice the jalapeños, removing seeds if you want less heat.
- Make creamy mixture: In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, with no lumps.
- Add cheese: Stir in shredded cheddar cheese until well incorporated into the creamy base.
- 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.
- 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.
- Finish with lime: Sprinkle lime juice over the salad and toss again to mix flavors evenly.
- 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
