Description
Jalapeno popper potato salad delivers a spicy southwestern twist on classic picnic fare. Creamy potatoes mixed with crispy bacon, sharp cheddar cheese, and zesty jalapeños create an irresistible side dish you’ll crave at summer gatherings.
Ingredients
Scale
Potatoes:
- 3 pounds (1.36 kilograms) red potatoes, washed and cut into small cubes
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 2 tablespoons (16 grams) dry ranch seasoning mix
- 2 teaspoons (4 grams) black pepper
Dressing and Mix-ins:
- 1/2 cup (120 grams) ranch dressing
- 1/2 cup (116 grams) mayonnaise
- 3 tablespoons (45 milliliters) apple cider vinegar
- 1/4 teaspoon (1 gram) black pepper
- 1 small red onion, finely diced
Protein and Cheese:
- 8 slices bacon, cooked and diced (reserve some for garnish)
- 2 medium jalapeno peppers, diced
- 1 cup (113 grams) sharp cheddar cheese, finely shredded
Instructions
- Preheat oven to 425F (220C) and prepare a parchment-lined sheet pan with nonstick spray. In a large bowl, thoroughly coat potatoes with olive oil, ranch seasoning, and black pepper, ensuring even coverage.
- Distribute potato mixture evenly across the sheet pan, creating a single layer. Roast for 45-60 minutes, turning potatoes midway through cooking to achieve crispy exterior. Remove and allow potatoes to cool for 15 minutes.
- Whisk ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a mixing bowl until smooth and well-integrated.
- Incorporate diced red onion, bacon, jalapeno peppers, and shredded cheddar cheese into the dressing, mixing thoroughly to distribute ingredients evenly.
- Gently fold warm roasted potatoes into the prepared dressing mixture, ensuring complete and gentle coating of each potato piece.
- Sprinkle reserved crumbled bacon over the top as a finishing garnish. Serve immediately while warm or refrigerate in a sealed container until serving time.
Notes
- Customize heat levels by removing jalapeno seeds for milder flavor or adding extra peppers for more kick.
- Swap traditional bacon with turkey bacon or coconut bacon to accommodate dietary preferences while maintaining smoky essence.
- Use Greek yogurt instead of mayonnaise for a healthier, protein-rich dressing that keeps creamy texture and tangy profile.
- Ensure potatoes are completely cooled to prevent dressing from becoming watery and maintain optimal salad consistency.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg