Description
Jalapeño Popper Roasted Potato Salad is a vibrant twist on the classic potato salad that combines creamy roasted baby potatoes with spicy jalapeños, crispy bacon, and gooey cheddar cheese. Perfect for summer barbecues or family gatherings, this flavor-packed dish is sure to impress your guests. Easy to make and visually appealing, it serves as a delightful side or satisfying main course, making it a must-try for any occasion.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 2 fresh jalapeños, diced (seeds optional)
- 6 slices cooked bacon, crumbled
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 green onions, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and halve the baby potatoes. Toss them in a bowl with olive oil, salt, and pepper until fully coated. Spread evenly on the baking sheet.
- Roast the potatoes for about 25-30 minutes until golden brown and fork-tender, flipping halfway through.
- In a large bowl, blend the cream cheese until smooth. Stir in cheddar cheese, diced jalapeños, bacon bits, and green onions.
- Once the potatoes are slightly cooled, gently fold them into the cream cheese mixture without mashing.
- Transfer to a serving bowl and garnish with more green onions or jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg