Description
This Jalapeño Popper Roasted Potato Salad is a creamy, spicy twist on a classic potato salad. Featuring tender baby potatoes combined with a zesty mix of mayonnaise, sour cream, cheddar cheese, and diced jalapeños, this salad delivers bold flavors perfect for summer barbecues or as a vibrant side dish. The addition of garlic powder and green onions enhances the taste, while chilling the salad melds the flavors beautifully.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/4 cup chopped green onions
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot of boiling water and cook until tender when pierced with a fork, about 15-20 minutes. Drain, then allow to cool before chopping into bite-sized pieces.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, garlic powder, salt, and pepper. Stir well until the mixture is smooth and evenly seasoned.
- Combine Ingredients: Add the chopped potatoes, diced jalapeños, shredded cheddar cheese, and chopped green onions into the bowl with the dressing.
- Mix Gently: Toss all the ingredients together carefully to coat the potatoes evenly with the creamy dressing without mashing them.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour, allowing the flavors to meld perfectly before serving.
Notes
- For less heat, remove jalapeño seeds before dicing.
- Use red or Yukon gold baby potatoes for a more colorful salad.
- Adding a squeeze of fresh lime juice brightens up the flavors.
- Make sure potatoes are cooled completely to prevent dressing from thinning out.
- This salad tastes even better when made a few hours ahead or the day before serving.
