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Jalapeno Popper Roasted Potato Salad

Jalapeno Popper Roasted Potato Salad

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Jalapeno Popper Roasted Potato Salad is a delightful dish that combines the creamy, tangy flavors of classic jalapeno poppers with perfectly roasted potatoes. This salad is an excellent choice for summer gatherings, barbecues, and potlucks, offering a satisfying balance of textures and tastes. The crispy roasted potatoes add depth, while the creamy ranch dressing binds everything together, creating a comforting side that will impress your guests. You can easily customize the spice level to suit your preferences, making it adaptable for any palate.

Ingredients

Scale
  • 3 pounds red potatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons (1 packet) dry ranch seasoning mix
  • 2 teaspoons pepper
  • ½ cup (120 g) ranch dressing
  • ½ cup (116 g) mayonnaise
  • 3 tablespoons (60 g) apple cider vinegar
  • ¼ teaspoon black pepper
  • 1 small red onion, finely diced
  • 8 pieces turkey bacon, cooked, diced, reserving some for garnish
  • 2 medium jalapeno peppers, diced
  • 1 cup sharp cheddar cheese, finely shredded

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss until all potatoes are evenly coated.
  3. Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 30–35 minutes or until golden brown and fork-tender.
  4. In another bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth.
  5. Once roasted potatoes are cool enough to handle, transfer them to a large mixing bowl.
  6. Add finely diced red onion, cooked turkey bacon, diced jalapenos, and shredded cheddar cheese.
  7. Pour the dressing over the mixture and stir gently until everything is well-coated.
  8. Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.

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