Description
Jalapeño Popper Roasted Potato Salad is a vibrant twist on a classic dish that combines creamy, tangy flavors with a spicy kick. This hearty salad features tender roasted baby potatoes tossed with crispy bacon, zesty jalapeños, and a rich blend of cream cheese, sour cream, and cheddar cheese. Perfect for picnics, barbecues, or family gatherings, this crowd-pleaser is not only delicious but also versatile; it can be served warm or chilled. Each bite delivers a delightful combination of flavors that will keep your guests 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 in half or quarters.
- Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- Cook bacon until crispy and crumble.
- Dice jalapeños (remove seeds for less heat).
- In a bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Combine roasted potatoes with dressing mixture, bacon, jalapeños, green onions, and cilantro in a large bowl.
- Add lime juice and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 2g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg