Description
Jalapeño Popper Roasted Potato Salad is a deliciously creamy and spicy dish that combines the comforting taste of roasted baby potatoes with the bold flavors of crispy bacon, cheese, and fresh jalapeños. This crowd-pleasing salad is perfect for potlucks, barbecues, or as a side dish for any meal. Whether served warm or chilled, each bite offers a delightful explosion of flavors that will keep your guests coming back for more. Easy to make and customizable, this recipe allows you to adjust the spice level and add your favorite mix-ins. Get ready to impress your friends and family with this irresistible comfort food!
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices bacon
- 2 medium jalapeños
- 1/2 cup cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes in half or quarters.
- Toss potatoes with olive oil, garlic powder, smoked paprika, black pepper, and salt on a baking sheet.
- Roast for 25-30 minutes until golden brown.
- Cook bacon until crispy; crumble when cool.
- Dice jalapeños (remove seeds for less heat).
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Stir in cheddar cheese.
- Once potatoes have cooled slightly, combine them with the cream cheese mixture, crumbled bacon, diced jalapeños, green onions, and cilantro.
- Finish with lime juice; mix gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg