Introduction

This Jalapeno Popper Roasted Potato Salad is a spicy, creamy twist on a classic favorite. Packed with crispy roasted potatoes, sharp cheddar, and a tangy ranch dressing, it’s perfect for BBQs or casual dinners. The jalapenos add just the right amount of heat to keep things exciting.

Ingredients

3 pounds red potatoes, washed and cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons pepper
½ cup (120 g) ranch dressing
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper
1 small red onion, finely diced
8 pieces bacon, cooked and diced (reserve some for garnish)
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

Instructions

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Step 2: In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and 2 teaspoons of pepper. Toss well to coat the potatoes evenly.
Step 3: Spread the seasoned potatoes evenly on the prepared baking sheet. Bake uncovered for 45-60 minutes, flipping the potatoes after 30 minutes to ensure crispiness. After roasting, let the potatoes cool for at least 15 minutes.
Step 4: In a large mixing bowl, stir together the ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon black pepper until creamy.
Step 5: Add the diced red onion, cooked bacon (except reserved garnish), diced jalapenos, and shredded cheddar cheese to the dressing mixture. Mix well to combine.
Step 6: Gently fold the cooled roasted potatoes into the salad mixture until each piece is coated.
Step 7: Garnish with the reserved crumbled bacon. Serve the salad warm or chill in the refrigerator until ready to serve.

Tips & Variations

For less heat, remove the seeds from the jalapenos before dicing.
Use smoked paprika or cayenne pepper for an extra smoky or spicy kick.
Swap red potatoes for Yukon gold for a creamier texture.
Make it vegetarian by omitting bacon and adding extra cheese or roasted nuts for crunch.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely after a few hours of chilling. Reheat gently in the microwave if you prefer it warm, or enjoy it straight from the fridge.

How to Serve

A close-up of a brown bowl filled with a creamy potato salad made of three layers of cubed potatoes with skin, some browned and some yellow, mixed with green onion pieces and thin slices of green chili. The salad is coated generously with a white creamy dressing that has tiny specks of seasoning. A silver spoon with a wooden handle is partially submerged on the right side of the bowl. The bowl sits on a white marbled texture surface with a blurred green leafy side dish in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance or the day before. Just keep it refrigerated and add any crispy garnishes like bacon right before serving to maintain texture.

What can I substitute for ranch dressing?

If you don’t have ranch dressing, you can use a combination of sour cream and dried herbs like dill, parsley, and chives to mimic the flavor. Adding a little garlic and onion powder will help, too.

Jalapeno Popper Roasted Potato Salad Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Jalapeno Popper Roasted Potato Salad combines crispy roasted red potatoes with creamy ranch dressing, sharp cheddar cheese, crispy bacon, and spicy jalapenos, creating a deliciously flavorful twist on classic potato salad. Perfect as a hearty side dish for BBQs, parties, or casual dinners.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Salad
Method: Roasting
Cuisine: American

Ingredients

Scale

Potatoes

3 pounds red potatoes, washed and cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons pepper

Dressing & Salad Mix

½ cup (120 g) ranch dressing
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper
1 small red onion, finely diced
8 pieces bacon, cooked and diced (reserve some for garnish)
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

Instructions

Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with nonstick cooking spray to prevent sticking.
Prepare potatoes: In a large bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss thoroughly to ensure every potato piece is coated with the seasoning.
Roast potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet. Roast them uncovered in the oven for 45-60 minutes, flipping the potatoes halfway through at about 30 minutes. Roast until the potatoes are crispy and golden brown.
Cool potatoes: Remove the roasted potatoes from the oven and set aside to cool for at least 15 minutes. Slightly warm potatoes help absorb the dressing while maintaining their crispiness.
Make the dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth and creamy.
Add salad ingredients: To the dressing, add the finely diced red onion, cooked and diced bacon (reserve some for garnish), diced jalapenos, and shredded sharp cheddar cheese. Mix thoroughly to combine all the flavors.
Combine potatoes and dressing: Gently fold the warm roasted potatoes into the dressing mixture, ensuring each piece is evenly coated without mashing the potatoes.
Garnish and serve: Garnish the potato salad with the reserved crumbled bacon. Serve the salad warm or refrigerate it until chilled. If refrigerating, store in an airtight container for best freshness.

Notes

Adjust the amount of jalapenos according to your preferred spice level.
For extra crispiness, flip the potatoes halfway through roasting.
This salad can be served warm immediately or chilled for a more refreshing flavor.
Reserve some bacon for garnish to enhance flavor and presentation.
Use parchment paper to prevent sticking and make cleanup easier.
Apple cider vinegar adds a slight tang, but you can substitute with white vinegar if needed.

Keywords: Jalapeno Popper Potato Salad, Roasted Potato Salad, Spicy Potato Salad, Bacon Potato Salad, Ranch Potato Salad, Party Side Dish, Comfort Food