Jalapeno Popper Roasted Potato Salad Recipe
This Jalapeno Popper Roasted Potato Salad is a flavorful twist on traditional potato salad, featuring crispy roasted red potatoes tossed in a creamy ranch-mayo dressing with sharp cheddar cheese, diced jalapenos, bacon, and a hint of apple cider vinegar. Perfect as a hearty side dish at gatherings or a comforting everyday salad that balances spicy, tangy, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Potatoes and Seasoning
- 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 black pepper
Dressing and Mix-ins
- 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
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with nonstick cooking spray to prevent the potatoes from sticking during roasting.
- Season the Potatoes: In a large mixing bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and black pepper. Toss everything thoroughly to ensure all potato pieces are evenly coated with the seasoning and oil.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast uncovered in the preheated oven for 45 to 60 minutes, flipping the potatoes after 30 minutes to ensure even browning and crispiness. Once roasted, allow the potatoes to cool for at least 15 minutes to avoid melting the dressing later.
- Prepare the Dressing: While the potatoes are cooling, in a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and a quarter teaspoon of black pepper until the mixture is creamy and smooth.
- Add Mix-ins: To the creamy dressing, add the finely diced red onion, cooked and diced bacon (reserve a small amount for garnish), diced jalapenos, and shredded sharp cheddar cheese. Stir these ingredients well to combine fully with the dressing.
- Combine Potatoes and Dressing: Gently fold the warm roasted potatoes into the dressing mixture, making sure each potato cube is thoroughly coated without breaking them apart.
- Garnish and Serve: Sprinkle the reserved crumbled bacon over the top of the salad for added texture and flavor. The salad can be served warm immediately or chilled in an airtight container until ready to serve.
Notes
- For spicier potato salad, leave some jalapeno seeds in the diced peppers or add more jalapenos.
- Make sure roasted potatoes cool slightly before folding them into the dressing to prevent it from becoming too runny.
- You can prepare this salad a few hours ahead; refrigerate it in an airtight container and bring to room temperature before serving for best flavor.
- Bacon can be substituted with turkey bacon or omitted to make the salad vegetarian.
- If you prefer a creamier texture, increase the ranch dressing and mayonnaise quantities slightly.
Keywords: jalapeno popper roasted potato salad, potato salad, roasted potatoes, jalapeno, bacon, ranch dressing, cheddar cheese, spicy potato salad
