This Cheesy Jalapeño Popper Roasted Potato Salad is a fun twist on a classic dish! Loaded with creamy cheese and spicy jalapeños, it’s perfect for kicking up any meal.
It’s a crowd-pleaser that combines crispy potatoes with a cheesy texture—what’s not to love? Trust me, you may want to make extra because it disappears fast! 😄
Key Ingredients & Substitutions
Potatoes: Red or Yukon gold potatoes are perfect because they hold their shape well after cooking. You can substitute them with baby potatoes or even sweet potatoes if you want something different.
Bacon: Crispy bacon adds an awesome crunch and flavor. If you prefer a vegetarian option, try using crispy tempeh or smoked tofu instead for that smoky taste.
Cheese: Cheddar is delicious, but you can switch it up! Monterey Jack or Pepper Jack work well too, especially for an extra kick.
Jalapeños: Fresh jalapeños give a nice heat. If you need it milder, try using poblano peppers or even bell peppers. For more spice, consider adding a dash of hot sauce to the mix!
Sour Cream & Mayo: This combination makes the salad creamy. If you’re looking for a healthier twist, use Greek yogurt instead of sour cream, or opt for vegan mayo for a dairy-free version.
How Do You Achieve Perfectly Roasted Potatoes?
Roasting potatoes just right is the key to a great salad texture. Here’s how to get those perfectly crispy edges and fluffy centers!
- Preheat your oven to 425°F (220°C) to ensure the potatoes cook evenly.
- Use a generous amount of olive oil, and make sure to season well with salt and pepper.
- Spread the potatoes in a single layer on the baking sheet. Overcrowding may lead to sogginess.
- Roast for 25-30 minutes, flipping them halfway through for even browning. Look for that golden color!
Let them cool slightly before mixing into your salad to keep them from getting mushy. Enjoy your cooking adventure!
Cheesy Jalapeño Popper Roasted Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 3 pounds red or Yukon gold potatoes, diced into 1-inch pieces
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 6 slices cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 to 3 medium jalapeños, seeded and finely diced (reserve some slices for garnish)
- 1/2 cup finely chopped red onion
- 3 green onions, sliced
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Cheesy Jalapeño Popper Roasted Potato Salad will take about 15 minutes to prepare and 30 minutes to roast the potatoes, plus any chilling time if you prefer it cold. So, in total, you’ll be looking at around 45 minutes before you can dig in!
Step-by-Step Instructions:
1. Prepping the Potatoes:
First things first, preheat your oven to 425°F (220°C). In a large bowl, toss the diced potatoes with olive oil, salt, and pepper until they are well coated. Spread your potatoes out in a single layer on a large baking sheet—this helps them get nice and crispy!
2. Roasting the Potatoes:
Pop the baking sheet in the oven and roast the potatoes for about 25-30 minutes. Be sure to flip them halfway through to ensure they are golden brown and crispy on all sides. Once done, take them out and let them cool slightly while you prepare the other ingredients.
3. Cooking the Bacon:
While your potatoes are roasting, you can cook the bacon. Heat a skillet over medium heat and cook the bacon until it’s crispy. When done, transfer the bacon to a plate lined with paper towels to drain any excess grease. Once it cools, chop it into small pieces.
4. Making the Creamy Dressing:
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Use a spatula or mixer to blend everything together until you have a smooth and creamy dressing.
5. Mixing It All Together:
Now it’s time to bring it all together! Add the roasted potatoes, chopped bacon, shredded cheddar cheese, diced jalapeños, chopped red onion, and sliced green onions to the bowl with the creamy dressing. Gently stir until everything is evenly coated in the dressing.
6. Season and Serve:
Give your potato salad a taste and feel free to adjust the seasoning by adding more salt, pepper, or jalapeño to suit your preference. Once seasoned to your liking, transfer the salad to a serving bowl.
7. Garnish and Enjoy:
For a final touch, garnish your salad with extra jalapeño slices and green onion. Serve it warm or pop it in the fridge to chill for a bit. Enjoy your comforting and flavorful Cheesy Jalapeño Popper Roasted Potato Salad!
FAQ for Cheesy Jalapeño Popper Roasted Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While red or Yukon gold potatoes work best for their texture, you can also use baby potatoes or even sweet potatoes for a unique twist. Just adjust the cooking time if needed!
Is It Possible to Make This Salad Ahead of Time?
Yes! You can prepare the roasted potatoes and dressing a day in advance. Simply mix them together before serving for a fresher taste. Just remember to store everything separately in airtight containers in the fridge.
How Can I Make This Dish Spicier?
If you love heat, try using more jalapeños or even adding a splash of your favorite hot sauce to the dressing! You can also top it off with sliced serrano or habanero peppers for an extra kick.
What Are Some Good Storage Tips for Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, you can gently reheat it in the microwave or enjoy it cold! Just give it a good stir to mix everything up again.
