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Jalapeño Popper Roasted Potato Salad

Ultimate Jalapeño Popper Roasted Potato Salad Bliss

This Jalapeño Popper Roasted Potato Salad combines creamy, roasted potatoes with a spicy kick, making it a vibrant side perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold or Red Potatoes Provides a creamy texture.
For the Dressing
  • ½ cup Mayonnaise Rich creaminess; vegan option available.
  • ½ cup Sour Cream Smooth, flavorful base; Greek yogurt can be substituted.
  • 4 ounces Cream Cheese Enhances creaminess and flavor; low-fat option recommended.
For the Spice
  • 2-3 pieces Fresh or Roasted Jalapeños Adjust amount based on heat preference.
For the Crunch
  • 4 slices Crispy Bacon Savory crunch; turkey bacon can be used as a lighter alternative.
  • 3 pieces Green Onions Adds freshness and color; chives can be alternative.
For Seasoning
  • to taste Salt and Pepper Fundamental for flavor balance.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • mixing bowl
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and chop the potatoes into bite-sized cubes, then coat with olive oil, salt, and pepper before roasting for about 30 minutes.
  3. Cook bacon in a skillet over medium heat until crispy, then transfer to a plate lined with paper towels to cool.
  4. In a bowl, mix together mayonnaise, sour cream, and softened cream cheese until smooth.
  5. Combine cooked and cooled potatoes with diced bacon, jalapeños, and green onions, then drizzle with dressing and toss gently.
  6. Cover and refrigerate for at least 20 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 20mgSodium: 450mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Allow roasted potatoes to cool slightly before mixing with dressing to prevent curdling. Customize spice level by adjusting jalapeño amounts.

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