Description
Jalapeño Popper Roasted Potato Salad is a bold and flavorful twist on the classic potato salad. This delightful dish features tender roasted baby potatoes tossed in a creamy mixture of cream cheese, sour cream, and mayonnaise, enhanced with crispy bacon and fresh jalapeños for that perfect spicy kick. Topped with shredded cheddar cheese and fresh herbs, this salad promises to be a crowd-pleaser at picnics, barbecues, or family gatherings. Whether served warm or chilled, each bite offers a satisfying combination of textures and tastes that will have everyone coming back for more.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 2 medium jalapeños, diced
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the baby potatoes into halves or quarters.
- Toss the potatoes with olive oil, garlic powder, smoked paprika, black pepper, and salt on a baking sheet.
- Roast for 25-30 minutes until golden brown and fork-tender.
- Cook bacon until crispy; crumble it once cooled.
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise until smooth; mix in cheddar cheese.
- Once the potatoes cool slightly, combine them with the creamy mixture, crumbled bacon, diced jalapeños, green onions, cilantro, and lime juice.
- Serve warm or chill before serving for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg