Description
Jalapeño Popper Roasted Potato Salad is the ultimate side dish that combines creamy, spicy, and savory flavors in every bite. This crowd-pleasing recipe features tender roasted baby potatoes tossed with crispy bacon, fresh jalapeños, and a rich blend of cream cheese, sour cream, and cheddar cheese. Perfect for picnics, barbecues, and family gatherings, it can be served warm or chilled. The mix of textures—from creamy to crunchy—makes it irresistibly enjoyable. Plus, it’s easy to customize the spice level to suit your taste. Treat your guests to this flavorful dish that will keep them coming back for more!
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
- Fresh cilantro and green onions
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes; season with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast potatoes on a baking sheet for 25-30 minutes until golden brown.
- Cook bacon until crispy; crumble into pieces.
- Dice jalapeños (remove seeds for less heat).
- Mix cream cheese, sour cream, and mayonnaise until smooth; fold in shredded cheddar.
- Combine cooled potatoes with the creamy mixture, crumbled bacon, diced jalapeños, green onions, cilantro, and lime juice.
- Serve warm or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg