Why You’ll Love This Recipe
This potato salad is not your average side dish — it’s warm, cheesy, and loaded with texture and flavor. Roasting the potatoes instead of boiling gives them a crisp exterior and creamy center, while the jalapeños add a gentle heat that complements the richness of the cheese and bacon. The creamy dressing ties everything together, offering all the comfort of a classic potato salad but with a spicy, modern twist. It’s hearty enough to serve as a main course but pairs beautifully with grilled meats and summer favorites.
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Jalapeño Popper Roasted Potato Salad – A Spicy, Creamy Twist on a Classic Favorite
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
Jalapeño Popper Roasted Potato Salad is a creamy, smoky, and spicy twist on classic potato salad — featuring crispy roasted potatoes, zesty jalapeños, crispy bacon, and a rich cream cheese dressing. It’s the perfect side dish for BBQs, potlucks, or any time you want bold flavor and comfort in one bite.
Ingredients
- 2 lbs baby potatoes (halved or quartered)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 6 slices bacon, cooked and crumbled
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy. Allow to cool slightly.
- In a large bowl, mix together cream cheese, sour cream, mayonnaise, and Dijon mustard until smooth and creamy.
- Fold in roasted potatoes, diced jalapeños, cheddar cheese, bacon, and half of the green onions. Mix gently to coat.
- Taste and adjust seasoning — add more jalapeño for extra heat or a touch of salt if needed.
- Chill for at least 30 minutes before serving for best flavor.
- Top with remaining green onions and extra bacon crumbles before serving.
Notes
- For a smoky kick, add a dash of chipotle powder or chopped pickled jalapeños.
- Use Greek yogurt instead of sour cream for a lighter version.
- Serve warm, chilled, or at room temperature — it’s delicious any way.
- Pairs perfectly with grilled steak, burgers, or BBQ chicken.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Baby Potatoes: The perfect base — they roast up golden and tender inside.
Olive Oil: Helps crisp the potatoes and adds a subtle richness.
Salt and Black Pepper: Essential for seasoning the potatoes.
Bacon: Adds smoky, salty flavor and crunch.
Jalapeños: Fresh jalapeños bring heat and brightness — remove seeds for milder spice.
Cream Cheese: The creamy base that gives this salad its signature jalapeño popper flavor.
Mayonnaise: Adds smoothness and helps create a rich dressing.
Sour Cream: Brings tang and balances the richness of the cheese and bacon.
Cheddar Cheese: Sharp cheddar melts beautifully and adds bold, cheesy flavor.
Garlic Powder: Infuses the dressing with savory depth.
Green Onions: Add a pop of freshness and color.
Paprika or Smoked Paprika: Adds a hint of warmth and subtle smokiness.
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the baby potatoes with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet and roast for 25–30 minutes, or until golden brown and crisp on the outside. Let cool slightly.
While the potatoes roast, cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
In a large bowl, combine cream cheese, mayonnaise, sour cream, garlic powder, and paprika. Mix until smooth and creamy. Stir in cheddar cheese, jalapeños, green onions, and half the bacon.
Add the warm roasted potatoes to the bowl and toss gently to coat. The heat from the potatoes will slightly melt the cheese, making the salad extra creamy. Taste and adjust seasoning if needed.
Top with the remaining bacon and a sprinkle of extra cheddar or green onions before serving.
Serve warm for gooey, melty perfection or chilled for a refreshing twist.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people. Prep time is 15 minutes, roasting time is 30 minutes, and mixing takes about 10 minutes, for a total of 55 minutes — a quick yet impressive side dish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) for 10–12 minutes or enjoy cold straight from the fridge. Avoid microwaving, as it can make the potatoes soft and the dressing oily.
Variations and Customizations
Extra Spicy Version
Add diced pickled jalapeños or a pinch of cayenne pepper for more heat.
Ranch-Style Dressing
Replace the sour cream with ranch dressing for an herby, tangy twist.
Loaded Potato Salad
Add chives, shredded mozzarella, and extra bacon for a loaded baked potato feel.
Roasted Corn Mix-In
Stir in roasted corn kernels for a smoky, sweet contrast to the heat.
Vegetarian Version
Skip the bacon and add smoky paprika or roasted chickpeas for crunch and flavor.
BBQ Twist
Drizzle with a bit of BBQ sauce for a sweet-and-smoky combo that’s perfect for cookouts.
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Yes — Yukon gold or red potatoes work well. Just cut them into bite-sized chunks.
2. Can I use pickled jalapeños?
Yes, they add tang and are great for a milder, less spicy option.
3. Do I have to roast the potatoes?
Roasting gives the best flavor and texture, but boiled potatoes work in a pinch.
4. Can I make this ahead of time?
Yes — roast the potatoes and prep the dressing, then toss together just before serving.
5. Can I serve this warm or cold?
Both ways work! It’s extra creamy and comforting warm, and refreshing chilled.
6. Can I make it lighter?
Use light sour cream, reduced-fat cream cheese, and turkey bacon for a lighter version.
7. How do I control the spice level?
Remove jalapeño seeds and membranes for less heat, or add more for extra kick.
8. What cheese works best?
Sharp cheddar is classic, but pepper jack adds great flavor and spice.
9. Can I use Greek yogurt instead of sour cream?
Yes — it adds tang and increases the protein content.
10. What can I serve this with?
It pairs perfectly with grilled chicken, steak, burgers, or BBQ ribs.
Conclusion
Jalapeño Popper Roasted Potato Salad takes the classic potato salad to a whole new level of flavor and comfort. With its crispy roasted potatoes, creamy dressing, smoky bacon, and the kick of jalapeños, it’s a side dish that steals the spotlight every time. Whether you serve it warm and melty or chilled and tangy, it’s guaranteed to become a crowd favorite at any gathering — bold, creamy, and downright irresistible.
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