Zesty Jalapeno Popper Roasted Potato Salad Recipe for Summer

Creamy potatoes meet spicy jalapeño popper magic in this mouthwatering summer side dish.

roasted golden potato chunks provide the perfect canvas for bold, zesty flavors.

Crispy bacon bits and cream cheese create an irresistible combination that elevates every single bite.

The jalapeño popper roasted potato salad brings together classic comfort with a spicy kick that will surprise your taste buds.

Tangy, creamy, and packed with smoky undertones, this recipe transforms a simple potato salad into a crowd-pleasing sensation.

Serve this at your next barbecue and watch guests devour every last delicious morsel.

What’s Special About Jalapeno Popper Potato Salad

• Jalapeno Popper Roasted Potato Salad delivers a kick of flavor that transforms an ordinary side into an extraordinary culinary experience.
• Adjust the heat level by removing jalapeno seeds or adding more, making this recipe adaptable for different spice preferences and family tastes.
• Minimal ingredients and straightforward steps mean you can whip up this delicious potato salad without spending hours in the kitchen.
• Perfect for gatherings, barbecues, and summer parties, this recipe combines classic potato salad with trendy jalapeno popper flavors that will wow your guests.

Jalapeno Popper Potato Salad Ingredients

• Potatoes: Starchy vegetable that forms the foundation of this hearty salad.
• Olive Oil: Helps coat potatoes for even roasting and adds rich flavor.

• Dry Ranch Seasoning Mix, Black Pepper: Provide zesty and spicy seasoning for the potatoes.
• Ranch Dressing, Mayonnaise: Create a creamy base for the salad dressing.
• Apple Cider Vinegar: Adds tangy brightness to balance the rich ingredients.

• Bacon, Sharp Cheddar Cheese: Bring savory and rich depth to the potato salad.
• Red Onion, Jalapeno: Contribute sharp and spicy flavor notes to the dish.

Tools for Potato Salad Prep

• Baking Sheet: Large, rimmed pan for roasting potatoes evenly.
• Parchment Paper: Prevents sticking and makes cleanup easy.
• Large Mixing Bowls: One for tossing potatoes, another for preparing dressing.
• Sharp Knife: For precisely dicing onions, jalapenos, and bacon.
• Cutting Board: Provides stable surface for chopping ingredients.
• Measuring Cups/Spoons: Ensures accurate ingredient proportions.
• Spatula or Wooden Spoon: Helps mix ingredients and fold potatoes into dressing.

Making Jalapeno Popper Potato Salad

Step 1: Fire Up the Oven

Crank the oven to a toasty 425°F.

Grab a sheet pan and line it with parchment paper.

Give it a quick spray of nonstick cooking spray to prevent any sticky situations.

Step 2: Potato Prep Dance

Toss those cubed potatoes into a large bowl.

Drizzle with olive oil, sprinkle generously with dry ranch seasoning mix, and give a dash of pepper.

Mix until every potato is coated with flavor.

Step 3: Roast to Perfection

Spread the seasoned potatoes onto the prepared baking sheet.

Send them into the hot oven for 45-60 minutes.

Flip them halfway through to ensure even crispiness.

Once they’re golden and crisp, pull them out and let them cool down for at least 15 minutes.

Step 4: Whip Up the Creamy Dressing

• Ranch dressing
• Mayonnaise
• Apple cider vinegar
• Black pepper

Whisk everything together until smooth and creamy.

Step 5: Build the Flavor Bomb

• Finely diced red onion
• Crispy cooked bacon
• Diced jalapeno
• Shredded sharp cheddar cheese

Mix until all ingredients are beautifully incorporated.

Step 6: Unite Potatoes and Dressing

Gently fold the cooled roasted potatoes into the creamy mixture.

Make sure each potato gets a luxurious coating of the dressing.

Sprinkle some reserved bacon pieces on top for extra crunch.

Step 7: Serve and Enjoy

This dish is delicious served warm right away or chilled after a stint in the refrigerator.

Store in an airtight container if not serving immediately.

Top Tips for Potato Salad

• Cut potatoes into uniform cubes for even cooking and crispy edges.
• Remove jalapeno seeds to reduce heat or use mild peppers for a gentler flavor profile.
• Crisp bacon beforehand and drain excess grease to maintain a crunchy texture in the salad.
• Swap mayonnaise and ranch dressing with vegan alternatives like cashew cream or plant-based yogurt for dietary restrictions.
• Make dressing and roast potatoes in advance, combining just before serving to maintain optimal texture and freshness.

Potato Salad: Unique Spins

• Vegan Jalapeño Popper Potato Salad: Replace bacon with crispy tempeh bacon, use vegan ranch dressing and vegan mayonnaise, and add nutritional yeast for cheesy flavor.
• Low-Carb Cauliflower Popper Salad: Swap potatoes with roasted cauliflower florets, keep the spicy jalapeño and creamy dressing while reducing carbohydrate content.
• Greek-Inspired Potato Variation: Substitute ranch seasoning with dried oregano, replace cheddar with crumbled feta cheese, and add diced cucumber for a Mediterranean touch.
• Herb Garden Potato Salad: Use fresh herbs like chives, parsley, and dill instead of jalapeños, and incorporate Greek yogurt into the dressing for added tanginess.

Potato Salad: Serving Tips

• Backyard BBQ Buddy: Perfect for summer gatherings, this potato salad brings zesty flavors that'll make everyone's taste buds dance.
• Picnic Power Player: Pack this dish in a cooler for outdoor meals, where its bold jalapeno kick will steal the spotlight from classic sides.
• Game Day Crowd-Pleaser: Serve alongside grilled meats or as a standalone appetizer during sports events, guaranteed to score culinary points with friends.
• Meal Prep Champion: Store in an airtight container for 3-4 days, making it an excellent make-ahead option for quick lunches or spontaneous dinner sides.

How to Store Potato Salad

• Transfer leftover potato salad to an airtight container and store in the refrigerator for up to 3-4 days. Keep the container sealed tightly to maintain freshness and prevent absorbing other food odors.
• Pack the potato salad in a freezer-safe container, leaving some space for expansion. Freeze for up to 1 month. Note that the texture might slightly change due to mayonnaise-based dressing.
• Spread leftovers on a baking sheet, cover with foil, and warm at 350°F for 10-15 minutes. Stir halfway through to ensure even heating and restore crispy potato texture.

FAQs

• Why use ranch seasoning mix for the potatoes?

The dry ranch seasoning mix adds a tangy, herby flavor that enhances the potatoes’ taste and helps create a crispy, well-seasoned exterior during roasting.

• How spicy will this potato salad be?

The spice level depends on the jalapenos used. Remove the seeds for a milder flavor, or keep them for more heat. You can also adjust the amount of jalapeno to suit your preference.

• Can I make this potato salad ahead of time?

Yes, you can prepare the potato salad a day in advance. Store it in an airtight container in the refrigerator, which allows the flavors to meld together even more.

Jalapeno Popper Roasted Potato Salad Recipe

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4.5 from 23 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Spicy jalapeño popper roasted potato salad blends creamy textures with zesty flavors from classic appetizer inspiration. Crisp bacon, sharp cheddar, and tangy cream cheese create an irresistible side dish you’ll crave at summer gatherings.

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Ingredients

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Main Ingredients:

• 3 pounds (1.36 kilograms) red potatoes, washed, cut into small cubes
• 8 pieces bacon, cooked, diced, reserving some for garnish
• 1 cup sharp cheddar cheese, finely shredded
• 2 medium jalapeno peppers, diced
• 1 small red onion, finely diced

Seasonings and Spices:

• 2 tablespoons (1 packet) dry ranch seasoning mix
• 2 teaspoons pepper
• 1/4 teaspoon black pepper

Dressing and Oil:

• 1/2 cup (120 g) ranch dressing
• 1/2 cup (116 g) mayonnaise
• 3 tablespoons (60 g) apple cider vinegar
• 2 tablespoons extra virgin olive oil

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Instructions

1. Preheat the oven to 425°F and prepare a parchment-lined baking sheet with nonstick cooking spray to ensure easy potato roasting.
2. In a spacious mixing bowl, thoroughly coat potato cubes with olive oil, ranch seasoning, and freshly ground black pepper for maximum flavor absorption.
3. Distribute seasoned potato cubes evenly across the prepared baking sheet, creating a single layer to promote uniform crispy texture during roasting.
4. Roast potatoes for 45-60 minutes, carefully turning them at the 30-minute mark to achieve golden-brown edges and crisp exterior.
5. Allow roasted potatoes to cool for at least 15 minutes, which helps maintain their structured texture and prevents dressing from becoming soggy.
6. Whisk together ranch dressing, mayonnaise, apple cider vinegar, and additional black pepper in a large mixing bowl until smooth and well-integrated.
7. Incorporate finely diced red onion, crumbled bacon, chopped jalapeno, and shredded sharp cheddar cheese into the creamy dressing base.
8. Gently fold cooled roasted potatoes into the dressing mixture, ensuring each cube is evenly coated with the flavorful sauce.
9. Sprinkle reserved bacon pieces on top for added crunch and visual appeal before serving warm or chilling in a sealed container.

Notes

• Spice Management Choose mild or remove jalapeño seeds to control heat level for sensitive palates.
• Potato Perfection Par-boil potatoes briefly before roasting for extra crispy exterior and creamy interior.
• Dietary Adaptations Use turkey bacon or plant-based bacon for lighter version, and gluten-free ranch mix for celiac-friendly option.
• Make-Ahead Magic Prepare dressing and roast potatoes separately, combining just before serving to maintain crispness and prevent soggy texture.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 20 mg