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