Description
A delicious and creamy jalapeño popper roasted potato salad that combines the flavors of crispy potatoes, savory bacon, and zesty jalapeños.
Ingredients
Scale
- 3 pounds red potatoes, washed, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons pepper
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces bacon, cooked, diced, reserving some for garnish
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl combine potatoes, oil, dry ranch seasoning mix, and pepper. Toss to coat completely.
- Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
- After roasting, allow the potatoes to cool for at least 15 minutes.
- To a large mixing bowl add ranch dressing, mayonnaise, apple cider vinegar, and pepper. Mix until creamy.
- Add onion, bacon, jalapeno, and cheddar cheese. Mix until combined.
- Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved crumbled bacon.
- The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
Notes
- For a spicier salad, leave some seeds in the jalapeños.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: potato salad, jalapeño poppers, bacon, ranch dressing, roasted potatoes