Jalapeno Popper Roasted Potato Salad Recipe
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.
- 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
