Jalapeño Popper Roasted Potato Salad Recipe
This Jalapeño Popper Roasted Potato Salad is a flavorful twist on a classic side dish. Creamy, spicy, and loaded with bacon, it’s perfect for summer BBQs or potlucks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Potatoes:
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 6 slices bacon, cooked and crumbled
- 1/2 cup pickled jalapeños, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Potatoes: Toss halved potatoes with olive oil, salt, and pepper. Roast for 30–35 minutes until golden and crispy.
- Prepare Salad: Mix cream cheese, sour cream, mayonnaise, garlic powder, and onion powder. Fold in roasted potatoes, bacon, jalapeños, cheddar cheese, and green onions.
- Chill and Serve: Chill for 30 minutes before serving or serve slightly warm.
Notes
- Adjust jalapeños to taste for more or less heat.
- You can use fresh jalapeños for extra crunch or add chopped roasted peppers for a milder twist.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
