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Zesty jalapeño popper roasted potato salad in a bowl, topped with cilantro and lime slices, perfect for summer BBQs and picnics.
Alyssa

Jalapeño Popper Roasted Potato Salad: A Spicy Twist on a Classic Side

A delicious and creamy jalapeño popper roasted potato salad that combines the flavors of crispy potatoes, savory bacon, and zesty jalapeños.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Sides
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl combine potatoes, oil, dry ranch seasoning mix, and pepper. Toss to coat completely.
  3. Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
  4. After roasting, allow the potatoes to cool for at least 15 minutes.
  5. To a large mixing bowl add ranch dressing, mayonnaise, apple cider vinegar, and pepper. Mix until creamy.
  6. Add onion, bacon, jalapeno, and cheddar cheese. Mix until combined.
  7. Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved crumbled bacon.
  8. 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.