Jalapeno Popper Roasted Potato Salad (Printer-friendly)

Creamy roasted potato salad with bacon, jalapenos, cheddar, and tangy cream cheese dressing.

# What you'll need:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes, quartered
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon ground black pepper

→ Dressing

05 - 4 oz cream cheese, softened
06 - ½ cup sour cream
07 - ¼ cup mayonnaise
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon garlic powder
10 - ½ teaspoon smoked paprika

→ Add-Ins

11 - 4 slices bacon, cooked crisp and crumbled
12 - 2-3 fresh jalapenos, seeded and finely diced
13 - 1 cup shredded sharp cheddar cheese
14 - 3 green onions, thinly sliced
15 - 2 tablespoons fresh cilantro or parsley, chopped

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - In a large bowl, toss quartered potatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 30-35 minutes, tossing halfway, until golden brown and crispy at the edges. Let cool slightly.
04 - While potatoes roast, whisk together cream cheese, sour cream, mayonnaise, apple cider vinegar, garlic powder, and smoked paprika until smooth.
05 - Gently fold the warm roasted potatoes into the dressing until well coated.
06 - Add bacon, diced jalapenos, cheddar cheese, and green onions. Mix gently to combine.
07 - Season to taste with additional salt and pepper. Garnish with reserved jalapeno slices and fresh herbs. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • The roasted potatoes get all crispy and golden, holding up beautifully to that rich, tangy dressing
  • It is like eating a jalapeno popper without all the fuss of stuffing and frying individual peppers
  • This salad actually tastes better after sitting for a bit, making it perfect for meal prep or feeding a crowd
02 -
  • Let the roasted potatoes cool for about 10 minutes before tossing them with the dressing so they do not melt the dairy or become mushy
  • Wear gloves when dicing jalapenos, because even after seeding, the oils can linger and surprise you hours later
  • This salad can be served warm, room temperature, or chilled, but the texture is best when it has had at least an hour to meld together
03 -
  • Cut your potatoes into uniform pieces so they all roast at the same rate, giving you perfectly crispy edges across the board
  • Grate your own cheddar instead of buying pre-shredded cheese for a creamier, smoother texture

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