Name: Jalapeno Popper Roasted Potato Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds baby red potatoes, quartered; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 6 slices bacon, cooked and crumbled; 1/2 cup diced pickled jalapeños; 4 ounces cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup shredded sharp cheddar cheese; 2 green onions, sliced

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If you’re on the hunt for a side dish that’s guaranteed to steal the spotlight at your next cookout, this Jalapeno Popper Roasted Potato Salad is calling your name. Think everything you love about classic jalapeno poppers — creamy, smoky, cheesy, and just the right amount of spicy — tossed together with crisp-on-the-outside, fluffy-on-the-inside roasted potatoes. It’s bold, it’s fun, and it brings a flavor-packed twist to the usual potato salad, perfect for BBQs, potlucks, or whenever you want your taste buds to do a happy dance.

Jalapeno Popper Roasted Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

This Jalapeno Popper Roasted Potato Salad is a masterclass in using humble ingredients to create layers of flavor and texture. Each component makes a difference, whether it’s adding richness, a pop of color, or just the right bit of crunch or heat.

Baby red potatoes: Their creamy texture and naturally sweet notes roast up beautifully, providing the sturdy (and delicious) base for the salad.
Olive oil: Helps the potatoes get golden and crispy in the oven — don’t skimp!
Garlic powder: Adds a subtle but essential savory note that mingles with the other flavors.
Smoked paprika: Brings a deep, smoky undertone that plays off the bacon and roasted potatoes.
Salt and black pepper: Classic seasonings to pull all the flavors together.
Bacon: Cooked until crispy, then crumbled for a savory, crunchy finish.
Pickled jalapeños: Give that lovely tang and just enough heat; fresh jalapeños work if you’re craving extra spice.
Cream cheese: Softened for easy mixing, lending the signature creamy richness we all love in a jalapeno popper.
Sour cream: Adds a cool, tangy element to balance the richness.
Mayonnaise: Helps bind everything together for that classic potato salad feel.
Sharp cheddar cheese: Shredded to melt into every bite and provide bold, cheesy flavor.
Green onions: For a zippy, fresh finish and a burst of color.

How to Make Jalapeno Popper Roasted Potato Salad

Step 1: Roast Your Potatoes to Golden Perfection

Begin by preheating your oven to 425°F — getting that oven hot is key for those irresistible crispy edges. Quarter your baby red potatoes and toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them out on a baking sheet in a single layer for maximum crispiness. Roast for 30 to 35 minutes, flipping halfway, until the potatoes are deeply golden and just crisp on the outside.

Step 2: Crisp Up the Bacon

While the potatoes transform in the oven, cook your bacon until it’s gorgeously crisp. You can do this on the stovetop or bake it on a rack in the oven (hello, less mess!). Once cool, crumble it up; the bacon is destined both for the salad and as a final flourish on top.

Step 3: Stir Up the Creamy Popper Base

In a large bowl, whisk together softened cream cheese, sour cream, and mayonnaise until the mixture is lusciously smooth. This trio is what gives the Jalapeno Popper Roasted Potato Salad its signature tang and creamy body. Fold in the sharp cheddar, diced pickled (or fresh!) jalapeños, and sliced green onions. For extra pizzazz, reserve a little of each topping for the garnish at the end.

Step 4: Bring It All Together

Let those roasted potatoes cool for a few minutes so they don’t melt the creamy base. Then, add them to the bowl and gently fold everything together until all the potatoes are dressed and glistening with that jalapeno popper magic. Toss in most of your crumbled bacon, jalapeños, green onions, and cheese, holding back just enough to create an eye-catching final layer on top.

Step 5: Garnish and Serve

Transfer your Jalapeno Popper Roasted Potato Salad to a serving bowl, then artfully sprinkle over the reserved bacon, jalapeños, green onions, and cheddar. This not only adds visual appeal but nice little pops of flavor in every serving. Serve warm for gooey, melty deliciousness, or chill for a refreshing, hearty salad experience.

How to Serve Jalapeno Popper Roasted Potato Salad

Garnishes

You can’t go wrong with a cascade of reserved crispy bacon bits, a pinch of chopped green onion, a few extra shreds of sharp cheddar, and a scattering of extra jalapeño rings for serious visual wow factor. If you’re feeling adventurous, add crushed tortilla chips or roasted corn for crunch!

Side Dishes

This Jalapeno Popper Roasted Potato Salad is a total scene-stealer, but it also plays well with others. Serve it alongside grilled burgers, BBQ chicken, or spiced ribs for a meal that’s both comforting and exciting. For a lighter spread, pair it with a crisp coleslaw or a grilled vegetable platter to balance its richness.

Creative Ways to Present

Try scooping the salad into individual ramekins or mason jars for a picnic-perfect side, or stuff it into roasted bell pepper halves for a fun, colorful twist. For parties, consider topping crostini with a spoonful of Jalapeno Popper Roasted Potato Salad — they’ll vanish in minutes!

Make Ahead and Storage

Storing Leftovers

Pop any extra Jalapeno Popper Roasted Potato Salad into an airtight container in the fridge, where it will stay tasty for up to three days. It’s just as good cold, making leftover lunches magically exciting.

Freezing

This salad is best enjoyed fresh, as creamy ingredients like sour cream and mayo don’t always freeze well and can separate. If you’re set on freezing, expect a change in texture — but the flavors will still sing.

Reheating

If you prefer your Jalapeno Popper Roasted Potato Salad warm, gently reheat portions in a microwave-safe bowl for 30-60 seconds, stirring halfway. For oven reheating, cover with foil and warm at 300°F for 10-15 minutes, just until heated through.

FAQs

Can I use a different type Side Dish

Absolutely! Yukon Golds or fingerlings work beautifully too; just make sure to cut them into bite-size pieces so everything roasts evenly and soaks up all that creamy dressing.

What if I want it less spicy?

Simply use fewer jalapeños or swap in mild pickled peppers for a gentler kick, and feel free to remove the seeds from fresh jalapeños if you’re using them.

Is Jalapeno Popper Roasted Potato Salad gluten-free?

Yes, all the ingredients here are naturally gluten-free, making this a side everyone at the party can enjoy. Just double-check your bacon and condiments for any sneaky additives if you’re super sensitive.

Can I make this salad ahead of time?

You sure can! Prep everything the day before, keep it chilled, and then wait to add your reserved garnishes until just before serving for the freshest look and crunch.

What other mix-ins can I try?

Get creative! Add diced roasted red peppers, chopped cilantro, or toasted pepitas for extra flavor and color. If you love a little crunch, try folding in crumbled tortilla chips or roasted corn just before serving.

Final Thoughts

This Jalapeno Popper Roasted Potato Salad is the ultimate crowd-pleasing side dish, and once you try it, you’ll want to make it a regular at all your gatherings. With its irresistible combo of creamy, smoky, cheesy, and just-spicy-enough flavors, it’s proof that potato salad can be anything but ordinary. Don’t miss out — gather your ingredients and let the compliments roll in!

Jalapeno Popper Roasted Potato Salad Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Jalapeno Popper Roasted Potato Salad is a delicious twist on the classic potato salad, featuring roasted baby red potatoes coated in a creamy mixture of cream cheese, sour cream, and cheddar cheese, with the added kick of pickled jalapeños and crispy bacon.

Ingredients

Scale

Potatoes:

2 pounds baby red potatoes, quartered
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Additional Ingredients:

6 slices bacon, cooked and crumbled
1/2 cup diced pickled jalapeños
4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
2 green onions, sliced

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare Potatoes: Toss quartered potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Roast on a baking sheet for 30–35 minutes until golden and crispy, flipping halfway through.
Prepare Remaining Ingredients: Cook bacon until crispy, crumble, and set aside. In a mixing bowl, whisk cream cheese, sour cream, and mayonnaise until smooth. Stir in cheddar, jalapeños, green onions, and bacon.
Combine: Fold roasted potatoes into the creamy mixture until well coated. Top with reserved bacon, jalapeños, green onions, and cheese before serving.
Serve: Enjoy warm or chilled.