Jalapeno Popper Roasted Potato Salad Recipe

Introduction

This Jalapeno Popper Roasted Potato Salad brings together crispy roasted potatoes with the creamy, tangy flavors of ranch dressing, crisp bacon, sharp cheddar, and spicy jalapenos. It’s a delicious twist on classic potato salad, perfect for gatherings or a hearty side dish.

Ingredients

• 3 pounds red potatoes, washed and cut into small cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1 packet) dry ranch seasoning mix
• 2 teaspoons pepper
• ½ cup (120 g) ranch dressing
• ½ cup (116 g) mayonnaise
• 3 tablespoons (60 g) apple cider vinegar
• ¼ teaspoon black pepper
• 1 small red onion, finely diced
• 8 pieces bacon, cooked and diced, reserving some for garnish
• 2 medium jalapeno peppers, diced
• 1 cup sharp cheddar cheese, finely shredded

Instructions

1. Step 1: Preheat your oven to 425°F. Line a sheet pan with parchment paper and spray it with nonstick cooking spray.
2. Step 2: In a large bowl, toss the cubed potatoes with olive oil, dry ranch seasoning mix, and pepper until fully coated.
3. Step 3: Spread the potatoes evenly on the prepared baking sheet. Bake uncovered for 45-60 minutes, flipping the potatoes halfway through after about 30 minutes, until crispy and golden.
4. Step 4: While the potatoes roast, mix the ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a large bowl until creamy.
5. Step 5: Add the diced red onion, cooked bacon (except some reserved for garnish), diced jalapenos, and shredded cheddar cheese to the dressing mixture. Stir to combine.
6. Step 6: Once the potatoes are done, allow them to cool for at least 15 minutes. Then gently fold the warm potatoes into the salad mixture, ensuring each piece is coated evenly.
7. Step 7: Garnish the salad with the reserved crumbled bacon. Serve warm or refrigerate until ready to serve.

Tips & Variations

• Use smoked bacon for a deeper, smoky flavor that complements the jalapenos perfectly.
• For a milder salad, remove the seeds from the jalapenos before dicing to reduce heat.
• Try adding chopped fresh chives or green onions for extra freshness and color.
• Substitute Greek yogurt for mayonnaise to lighten the dressing without sacrificing creaminess.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It can be served chilled or warmed slightly before serving. If reheating, do so gently to avoid breaking down the potatoes or melting the cheese too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the salad and refrigerate it for a few hours or overnight to let the flavors meld. Just add the crispy bacon garnish right before serving to maintain its texture.

What can I use if I don’t have ranch seasoning mix?

If you don’t have ranch seasoning, you can substitute a blend of garlic powder, onion powder, dried dill, parsley, and a pinch of salt and pepper to mimic the flavor.

Jalapeno Popper Roasted Potato Salad Recipe

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4.5 from 56 reviews

This Jalapeno Popper Roasted Potato Salad is a delicious twist on traditional potato salad, featuring crispy roasted red potatoes tossed with a creamy ranch and mayonnaise dressing, sharp cheddar cheese, diced jalapenos, red onion, and savory bacon. It combines the flavors of a jalapeno popper with the comfort of a classic potato salad, making it a perfect side dish for gatherings or a flavorful everyday meal.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds red potatoes, washed and cut into small cubes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons (1 packet) dry ranch seasoning mix
• 2 teaspoons pepper

Dressing & Mix-ins

• ½ cup (120 g) ranch dressing
• ½ cup (116 g) mayonnaise
• 3 tablespoons (60 g) apple cider vinegar
• ¼ teaspoon black pepper
• 1 small red onion, finely diced
• 8 pieces bacon, cooked and diced, reserving some for garnish
• 2 medium jalapeno peppers, diced
• 1 cup sharp cheddar cheese, finely shredded

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with nonstick cooking spray to prevent sticking.
2. Prepare Potatoes: In a large bowl, combine the diced red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss well to evenly coat all the potato pieces.
3. Roast Potatoes: Spread the coated potatoes evenly on the prepared baking sheet. Bake uncovered for 45 to 60 minutes, flipping the potatoes after 30 minutes to ensure even crisping. The potatoes should be crispy and golden brown when done.
4. Mix Dressing: While the potatoes are roasting, prepare the dressing by combining ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a large mixing bowl. Stir until smooth and creamy.
5. Add Mix-ins: To the bowl with the dressing, add finely diced red onion, cooked diced bacon (reserving some for garnish), diced jalapenos, and shredded sharp cheddar cheese. Mix thoroughly until well combined.
6. Combine Potatoes and Dressing: After roasting, allow the potatoes to cool slightly for at least 15 minutes. Gently fold the warm potatoes into the dressing mixture until all are well coated.
7. Garnish and Serve: Garnish the potato salad with the reserved crumbled bacon. Serve the salad warm or chill it in an airtight container in the refrigerator until ready to serve.

Notes

• For extra crispiness, turning the potatoes halfway through roasting is essential.
• Adjust the amount of jalapenos according to your preferred spice level.
• To make it ahead, prepare the salad fully and refrigerate; bring to room temperature or serve chilled.
• Use bacon grease for roasting potatoes instead of olive oil for a smokier flavor.
• Ensure potatoes are cut uniformly for even roasting.

Keywords: Jalapeno popper potato salad, roasted potato salad, ranch potato salad, bacon potato salad, spicy potato salad