Description
Jalapeño Popper Roasted Potato Salad is a delightful twist on traditional potato salad, merging the creamy richness of classic recipes with the fiery zest of jalapeños. Perfect for summer barbecues or family gatherings, this crowd-pleaser features crispy roasted potatoes, smoky bacon, and tangy cheddar cheese, all brought together with a rich dressing. Vibrant and flavorful, it’s sure to be the star of any meal!
Ingredients
Scale
- 1.5 lbs baby potatoes
- 2 medium fresh jalapeños
- ½ cup full-fat mayonnaise
- ¼ cup sour cream
- 1 cup grated cheddar cheese
- ½ cup crispy bacon bits
- 2 tbsp chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss baby potatoes in olive oil, salt, and pepper; roast for 25-30 minutes until golden brown and tender.
- Slice jalapeños in half, remove seeds if desired, and roast for the last 10 minutes alongside the potatoes.
- In a mixing bowl, combine mayonnaise, sour cream, salt, pepper, and half of the cheddar cheese.
- Once cooled slightly, chop roasted potatoes and add them along with jalapeños to the bowl; mix well.
- Fold in bacon bits and remaining cheese; garnish with chives before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg