Ever wondered why traditional potato salads are always cold and creamy? What if you could elevate that classic side dish into something irresistibly spicy, warm, and perfectly roasted? Enter our Jalapeño Popper Roasted Potato Salad—a mouthwatering twist that brings the beloved flavors of jalapeño poppers right into your salad bowl. This salad is not just an upgrade; it’s a game-changer, merging crispy roasted potatoes, smoky bacon, creamy cheeses, and the perfect kick from fresh jalapeños.
Table of contents
Ingredients List
- 2 lbs small red or Yukon gold potatoes, quartered
- 4 fresh jalapeños, seeded and sliced
- 6 slices bacon, cooked crispy and chopped
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Olive oil, for roasting
Potential substitutions:
- Swap bacon with turkey bacon or vegetarian bacon for dietary preferences.
- Replace mayonnaise with Greek yogurt for added protein.
Timing
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
This roasted potato salad takes under an hour to prepare—approximately 30% less than typical hot side dishes, making it a perfect choice for busy evenings or last-minute gatherings.
Step-by-Step Instructions
Step 1: Prep and Roast Potatoes
Preheat your oven to 425°F. Toss potatoes with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 25 minutes, flipping halfway, until crispy and golden.
Tip: Ensure potatoes are spaced out evenly to promote crispiness rather than steaming.
Step 2: Prepare the Jalapeños
While potatoes roast, sauté sliced jalapeños in olive oil over medium heat for 3-5 minutes until slightly softened and aromatic.
Step 3: Mix Dressing
In a bowl, whisk cream cheese, mayonnaise, sour cream, minced garlic, and half of the shredded cheddar until smooth and creamy. Season to taste.
Personalized Tip: Warm the cream cheese slightly for easier mixing and a smoother texture.
Step 4: Combine Ingredients
In a large bowl, combine roasted potatoes, sautéed jalapeños, crispy bacon, and green onions. Fold in the cream cheese dressing gently.
Step 5: Final Bake
Transfer salad mixture into a baking dish, top with remaining cheddar cheese, and broil on high for 3-4 minutes until cheese is bubbly and lightly browned.
Trick: Keep an eye during broiling to avoid burning!
Nutritional Information
Per serving (1 cup):
- Calories: 310 kcal
- Protein: 10g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 3g
- Sugar: 2g
- Sodium: 470mg
Healthier Alternatives for the Recipe
- Use Greek yogurt instead of mayo to reduce calories and increase protein.
- Replace regular bacon with leaner turkey bacon or smoked tempeh strips for a vegetarian-friendly twist.
- Consider adding roasted cauliflower to reduce carbs while maintaining flavor and texture.
Serving Suggestions
- Pair this jalapeño popper roasted potato salad alongside grilled chicken or steak for a complete meal.
- Serve as an exciting and hearty side dish at barbecues or potlucks—guaranteed to impress your guests.
- Garnish with additional sliced jalapeños or cilantro for an extra pop of color and freshness.
Common Mistakes to Avoid
- Overcrowding the pan: Leads to soggy potatoes. Ensure potatoes have plenty of space for even roasting.
- Skipping broiling: That final cheese melt is crucial for texture and taste, so don’t rush this part!
- Not adjusting heat levels: Personalize spice by adjusting the number of jalapeño seeds included.
Storing Tips for the Recipe
- Refrigerate leftover potato salad in an airtight container for up to 3 days.
- Reheat gently in the oven or microwave to restore texture and freshness.
- Prep components like roasting potatoes and bacon ahead of time, assembling and broiling just before serving for maximum freshness.
Conclusion
This Jalapeño Popper Roasted Potato Salad is a delightful twist on traditional recipes—spicy, crispy, and irresistible. Try it today and share your delicious experience! Don’t forget to leave your feedback, comment on our blog, or subscribe for more delicious updates!
FAQs
Can I use different potatoes?
Absolutely! Fingerling or russet potatoes also work well, just adjust roasting times accordingly.
Is this potato salad served warm or cold?
Warm is best to fully enjoy its crispy texture and melted cheese, but it’s delicious cold too!
How spicy is the Jalapeño Popper Roasted Potato Salad?
Moderate spice—adjust jalapeño seeds to suit your preferred spice level.
Can this dish be made vegetarian?
Yes! Swap bacon for smoked tempeh or omit entirely for a flavorful vegetarian version.
Can I freeze leftovers?
Freezing isn’t recommended due to texture changes, but refrigeration for up to 3 days works well.
Best Jalapeño Popper Roasted Potato Salad
- Total Time: 50 minutes
- Yield: 1 large bowl 1x
Description
This Jalapeño Popper Roasted Potato Salad combines crispy roasted potatoes with creamy, cheesy, and spicy flavors inspired by classic jalapeño poppers. Tossed in a smoky, tangy dressing with crispy bacon, sharp cheddar, and fresh jalapeños, this salad is the perfect side dish for BBQs, picnics, or game-day gatherings. It’s a delicious twist on traditional potato salad with a satisfying crunch and bold, zesty flavors.
Ingredients
For the Roasted Potatoes:
- 2 lbs baby potatoes (halved or quartered)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Dressing:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Mix-Ins:
- 4 strips crispy bacon (chopped)
- 1 cup shredded sharp cheddar cheese
- 2 fresh jalapeños (thinly sliced, seeds removed for less heat)
- ¼ cup green onions (chopped)
- ¼ cup fresh cilantro or parsley (chopped, optional)
Garnish (Optional):
- Extra shredded cheese
- Extra crispy bacon
- Sliced jalapeños
Instructions
Roast the Potatoes:
- Preheat the oven to 425°F (220°C).
- Toss the baby potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl until evenly coated.
- Spread them out on a baking sheet in a single layer.
- Roast for 30-35 minutes, flipping halfway, until golden brown and crispy. Let cool slightly.
Prepare the Dressing:
- In a medium bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth.
Assemble the Salad:
- In a large bowl, combine roasted potatoes, crispy bacon, shredded cheddar, sliced jalapeños, green onions, and fresh herbs (if using).
- Pour the dressing over the mixture and toss gently to coat everything evenly.
Serve:
- Garnish with extra cheese, bacon, and jalapeño slices if desired.
- Serve warm or at room temperature for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American