Description
Jalapeño Popper Roasted Potato Salad is the ultimate summer side dish that combines creamy baby potatoes with spicy jalapeños, crispy bacon, and melted cheddar cheese. This vibrant salad not only tantalizes your taste buds but also brings warmth and joy to any gathering. Perfect for barbecues, picnics, or family dinners, it’s a crowd-pleaser that will have everyone coming back for seconds!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C). Wash halved baby potatoes.
- In a large bowl, combine potatoes, jalapeños, olive oil, salt, pepper, garlic powder, and paprika. Toss to coat.
- Spread the mixture on a parchment-lined baking sheet and roast for 25-30 minutes until golden and fork-tender.
- Cook bacon until crispy; crumble over potatoes along with cheddar cheese during the last five minutes of roasting.
- Once roasted, cool slightly and mix in sour cream and green onions.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg