Jalapeno Popper Roasted Potato Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
