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
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.
Notes
- You can use fresh jalapeños for more heat.
- For extra crunch, add crushed tortilla chips or roasted corn as a topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
