Description
Jalapeño Popper Roasted Potato Salad is a creamy, spicy twist on traditional potato salad, perfect for gatherings and family dinners. This delightful dish combines tender roasted baby potatoes with crispy bacon, zesty jalapeños, and a rich blend of cheeses. Each bite bursts with flavor, offering a satisfying mix of textures that will impress your guests. Easy to prepare and versatile enough to serve as a side or a main dish, this salad is sure to become a favorite at picnics and potlucks alike.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices bacon
- 2 medium jalapeños
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- Fresh herbs (green onions, cilantro)
- Lime juice
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut baby potatoes in half or quarters.
- Toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes until golden brown.
- Cook bacon until crispy; crumble it into pieces.
- Mix softened cream cheese, sour cream, and mayonnaise in a bowl until smooth.
- Add shredded cheddar cheese to the mixture; combine well.
- Cool roasted potatoes for about 10 minutes before mixing with creamy mixture, bacon, diced jalapeños, green onions, cilantro, and lime juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (190g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg