Introduction

This Jalapeno Popper Roasted Potato Salad is a flavorful twist on a classic favorite, combining crispy roasted potatoes with creamy ranch dressing, spicy jalapenos, and savory bacon. Perfect as a side dish for gatherings or a satisfying snack, it’s easy to make and full of bold flavors.

A white bowl filled with a creamy potato salad that has three main layers: cubed golden-brown roasted potatoes with a slightly crispy texture; small pieces of crispy bacon scattered throughout; and diced red onions and green scallions adding pops of red and green color, all mixed well with a thick, creamy dressing that coats every ingredient. A wooden spoon is scooping some salad, showing off the chunky texture and mixed colors. The bowl is placed on a white marbled surface with a small part of another white bowl with the same salad in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds red potatoes, washed and cut into small cubes
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 bacon, cooked and diced, reserving some for garnish
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

Instructions

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
Step 2: In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and pepper. Toss well to coat all the potatoes evenly.
Step 3: Spread the seasoned potatoes on the prepared baking sheet in a single layer. Bake uncovered for 45-60 minutes, flipping the potatoes halfway through (around 30 minutes) to ensure even crisping.
Step 4: Once roasted and crispy, remove the potatoes from the oven and let them cool for at least 15 minutes.
Step 5: While the potatoes cool, prepare the dressing by mixing ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a large bowl until creamy.
Step 6: Add the finely diced red onion, cooked bacon (except reserved garnish), diced jalapenos, and shredded cheddar cheese to the dressing mixture. Stir until combined.
Step 7: Gently fold the warm roasted potatoes into the dressing and vegetable mixture, coating the potatoes thoroughly.
Step 8: Garnish with the reserved crumbled bacon pieces. Serve the potato salad warm or chill it in the refrigerator until ready to serve.

Tips & Variations

For extra heat, leave the jalapeno seeds in or add more peppers according to your preference.
Use smoked paprika or cayenne pepper in place of or alongside the ranch seasoning for a smoky or spicier flavor.
Try adding chopped fresh herbs like parsley or chives to brighten the dish.
Substitute Greek yogurt for some or all of the mayonnaise to lighten the dressing.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently if preferred warm, or enjoy chilled straight from the fridge. Be mindful that the potatoes may soften when refrigerated.

How to Serve

A close-up view of a creamy potato salad served in a white bowl, showing a mix of chopped ingredients. There are about four distinct layers visible: soft golden potatoes with rough edges, small crispy reddish-brown bacon pieces scattered throughout, light green celery chunks adding a fresh crunch, and finely chopped red onions with a soft purple hue. The dish is coated evenly in a thick white creamy dressing with tiny black pepper specks. A silver fork with a wooden handle rests on the edge of the bowl, and everything is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan or vegetarian?

Yes, you can omit the bacon and use a vegan ranch dressing along with plant-based mayonnaise to make the recipe suitable for vegan or vegetarian diets.

What type of potatoes work best?

Red potatoes are ideal for this salad because they hold their shape well when roasted, but Yukon Gold potatoes can also be used for a slightly creamier texture.