Jalapeño Popper Roasted Potato Salad

Name: Jalapeño Popper Roasted Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 2 fresh jalapeños, diced; 6 slices thick-cut bacon, cooked and crumbled; 1 cup shredded sharp cheddar cheese; ½ cup sour cream (or Greek yogurt); ¼ cup chopped green onions; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

Published: May 21, 2025

by Sarah Connor

Why You'll Love This Recipe

This Jalapeño Popper Roasted Potato Salad is simple to make with easy-to-find ingredients
The blend of creamy, spicy, and smoky flavors creates an irresistible dish everyone will love
Its vibrant colors make it stunning on any table, making it perfect for gatherings or weeknight dinners

I remember the first time I made this dish; my friends devoured it faster than I could say “potato salad.” Their delighted reactions still make me chuckle.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Baby Potatoes: Choose firm baby potatoes for the best texture; they roast beautifully and absorb flavors well.
Jalapeños: Fresh jalapeños add just the right kick; feel free to adjust for your spice tolerance.
Bacon: Crispy bacon gives that smoky crunch; use thick-cut for extra flavor.
Cheddar Cheese: Shredded sharp cheddar melts perfectly into the warm potatoes, adding creaminess.
Sour Cream: A dollop of sour cream makes it rich and tangy; Greek yogurt works as a healthier substitute.
Green Onions: Chopped green onions provide freshness and color contrast against the creamy base.
Olive Oil: Use high-quality olive oil for roasting; it enhances flavor and ensures crispy potatoes.
Seasonings: Salt, pepper, garlic powder, and paprika are essential for bringing all flavors together. For more inspiration, check out this Garlic Parmesan Cheeseburger Bombs recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below. protein-packed meatball recipe.

Let’s Make it Together

Prep the Potatoes: Start by preheating your oven to 425°F (220°C). Wash baby potatoes thoroughly and cut them in half for even roasting.

Mix It Up with Jalapeños: In a large bowl, combine halved potatoes with diced jalapeños. Drizzle with olive oil and sprinkle generously with salt, pepper, garlic powder, and paprika.

Roast to Perfection: Spread the potato mixture on a baking sheet lined with parchment paper. perfect side for summer barbecues Roast in the preheated oven for about 25-30 minutes until golden brown and fork-tender.

Add Bacon & Cheese: While the potatoes roast, cook bacon until crispy. Once done, crumble it over roasted potatoes along with shredded cheddar cheese during the last five minutes of roasting.

Toss It All Together: After everything is out of the oven, let it cool slightly before mixing in sour cream and chopped green onions. This balances heat while adding creaminess.

Serve & Enjoy!: Transfer your vibrant salad to a serving bowl or platter. Garnish with extra green onions if desired and watch as it disappears!

This Jalapeño Popper Roasted Potato Salad combines comfort food with spice-infused excitement that will have everyone asking for seconds—or thirds! refreshing beverage for gatherings.

You Must Know

Jalapeño Popper Roasted Potato Salad is a game changer for any potluck
The creamy, spicy, and crunchy textures blend beautifully, making it a crowd-pleaser
Your kitchen will smell heavenly as this dish bakes, and the flavors will keep guests coming back for more

Perfecting the Cooking Process

Start by boiling your potatoes until tender, then roast them with jalapeños and cheese for maximum flavor. This sequence ensures every bite bursts with that signature jalapeño popper goodness.

Add Your Touch

Feel free to swap out ingredients! Try adding bacon bits for extra crunch or using different cheeses like pepper jack for more heat. Personalizing this salad is part of the fun!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in the oven at 350°F until warmed through, keeping that crispy texture intact.

Chef's Helpful Tips

To achieve the perfect texture, cut potatoes into uniform pieces for even cooking
Don’t overboil them; you want them tender but not mushy
Roasting jalapeños beforehand enhances their smoky flavor and adds depth to your salad

Creating this Jalapeño Popper Roasted Potato Salad reminded me of a summer barbecue where my cousin insisted on adding way too many toppings. I learned that balance is key, and just the right amount of jalapeños can make all the difference.

FAQ

Can I make Jalapeño Popper Roasted Potato Salad ahead of time?

Absolutely! Making it a day prior enhances the flavors as they meld together.

What type of potatoes work best for this salad?

Yukon gold or red potatoes hold their shape well and add a creamy texture.

Is it possible to make this salad vegetarian-friendly?

Yes! Just skip the bacon and use plant-based cheese alternatives for creaminess without meat.

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