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Jalapeño Popper Roasted Potato Salad Recipe

Jalapeño Popper Roasted Potato Salad

A delightful recipe that combines the creamy goodness of traditional potato salad with the spicy kick of jalapeños. Perfect for barbecues, picnics, or cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Jalapeño Popper Roasted Potato Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup sliced jalapeños (fresh or pickled)
  • 2 green onions sliced
  • 1 tbsp lime juice

Equipment

  • Large Mixing Bowl
  • Baking sheet
  • Spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving Dish

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a large bowl, combine the halved baby potatoes with olive oil, salt, and black pepper. Toss everything together until well coated.
  3. Step 3: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring halfway through.
  4. Step 4: In a separate bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
  5. Step 5: Add shredded cheddar cheese, crumbled bacon, sliced jalapeños, sliced green onions, and lime juice to the creamy mixture. Stir until well combined.
  6. Step 6: Once the potatoes are roasted, allow them to cool slightly. Add warm potatoes to the creamy dressing and gently fold until well coated.
  7. Step 7: Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

Notes

This salad can be made ahead of time and stored in the refrigerator. It’s delicious both warm and chilled!