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Jalapeño Popper Roasted Potato Salad

Irresistible Jalapeño Popper Roasted Potato Salad Delight

This Jalapeño Popper Roasted Potato Salad is a creamy, spicy dish combining roasted potatoes, bacon, and a blend of cheeses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Can substitute with regular potatoes, adjust size.
  • 2 tablespoons Olive Oil Coats potatoes for crispiness.
  • 1 teaspoon Garlic Powder Adds savory depth.
  • 1 teaspoon Smoked Paprika Provides smokiness.
  • 1 teaspoon Black Pepper Balances creaminess.
  • 1 teaspoon Salt Enhances all flavors.
For the Salad
  • 6 slices Bacon (cooked and crumbled) Can omit for vegetarian option.
  • 2 medium Jalapeños (diced) Remove seeds for milder heat.
  • 8 ounces Cream Cheese (softened) Adds a velvety texture.
  • 1 cup Sour Cream Enhances creaminess.
  • 1/2 cup Mayonnaise Base for the dressing.
  • 1 cup Shredded Cheddar Cheese Adds sharp flavor.
  • 1/4 cup Green Onions (chopped) Adds fresh, crisp bite.
  • 1/4 cup Fresh Cilantro (chopped) Introduces freshness.
  • 1 tablespoon Lime Juice Adds tangy brightness.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • knife
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes and cut them in halves or quarters.
  3. Drizzle the potatoes with olive oil, then season with garlic powder, smoked paprika, black pepper, and salt.
  4. Roast the seasoned potatoes for 25-30 minutes until golden brown and fork-tender.
  5. Cook bacon until crispy, then crumble into pieces.
  6. Dice the jalapeños, removing seeds for milder flavor.
  7. In a bowl, combine cream cheese, sour cream, and mayonnaise, mixing until smooth.
  8. Fold in the shredded cheddar cheese into the dressing.
  9. Combine roasted potatoes, dressing, crumbled bacon, jalapeños, green onions, and cilantro in a bowl.
  10. Squeeze lime juice over the salad and toss gently before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For enhanced flavors, let the salad chill for an hour before serving. Adjust jalapeño heat to preference by removing seeds.

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