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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

If you’re looking for a dish that combines comfort food with a zesty twist, look no further than this Jalapeño Popper Roasted Potato Salad. This recipe takes the classic potato salad and elevates it with bold flavors of jalapeños, creamy cheese, and crispy bacon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled bacon
  • 2 fresh jalapeños diced (seeds removed for less heat)
  • ¼ cup chopped green onions
  • ¼ cup fresh cilantro chopped

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Spatula
  • Measuring Spoons
  • Knife and cutting board
  • Oven mitts

Method
 

  1. Step 1: Preheat the oven to 400°F (200°C).
  2. Step 2: In a large mixing bowl, combine the halved baby potatoes with the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
  3. Step 3: Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
  4. Step 4: In a separate bowl, combine cream cheese, shredded cheddar cheese, and crumbled bacon. Mix until well blended.
  5. Step 5: Gently fold the roasted potatoes into the cheese mixture along with diced jalapeños, chopped green onions, and cilantro. Mix carefully.
  6. Step 6: Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld wonderfully over time.