Description
Jalapeño Popper Roasted Potato Salad is a delicious and unique twist on the classic potato salad. This creamy, tangy dish combines roasted baby potatoes with crispy bacon, melted cheese, and a spicy kick from fresh jalapeños. Ideal for barbecues, potlucks, or family gatherings, this salad is sure to impress your guests and elevate any meal. With its irresistible flavor profile and easy preparation, you can whip it up in no time. Serve it warm or chill it in the fridge to allow the flavors to meld beautifully.
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices bacon
- 2 medium jalapeños
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup green onions
- 1/4 cup cilantro
- 1 tablespoon lime juice
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes; place them on a baking sheet.
- Drizzle with olive oil and season with garlic powder, smoked paprika, black pepper, and salt.
- Roast for 25-30 minutes until golden brown.
- Cook bacon until crispy; crumble once cooled.
- Dice jalapeños (remove seeds for less heat).
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add shredded cheddar to the dressing and mix well.
- In a large bowl, combine roasted potatoes, dressing, crumbled bacon, jalapeños, green onions, and cilantro.
- Finish with lime juice; mix gently.
- Serve warm or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg