Description
Jalapeño Popper Roasted Potato Salad is a vibrant twist on the classic side dish, combining creamy baby potatoes with crispy bacon, zesty jalapeños, and a rich dressing. Perfect for summer barbecues or cozy gatherings, this flavorful salad will have everyone asking for seconds. Easy to prepare and customizable to suit your spice preference, it’s an unforgettable dish that adds excitement to any meal.
Ingredients
Scale
- 1.5 pounds baby potatoes
- 6 slices bacon, chopped
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 4 green onions, chopped
- 1 tsp garlic powder
- 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.
- Halve the baby potatoes and toss them with olive oil, salt, pepper, and garlic powder.
- Spread potatoes on the baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- Cook chopped bacon in a skillet over medium heat until crispy. Drain excess grease.
- In a large bowl, mix roasted potatoes, bacon, jalapeños, cream cheese, sour cream, cheddar cheese, and green onions until combined.
- Taste and adjust seasoning as needed.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg