Jalapeno Popper Roasted Potato Salad (Printable)

Creamy potato salad with roasted potatoes, smoky bacon, jalapenos, and tangy cream cheese dressing.

# What You Need:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes, quartered
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp ground black pepper

→ Dressing

05 - 4 oz cream cheese, softened
06 - ½ cup sour cream
07 - ¼ cup mayonnaise
08 - 2 tbsp apple cider vinegar
09 - 1 tsp garlic powder
10 - ½ tsp smoked paprika

→ Add-Ins

11 - 4 slices bacon, cooked crisp and crumbled
12 - 2–3 fresh jalapenos, seeded and finely diced
13 - 1 cup shredded sharp cheddar cheese
14 - 3 green onions, thinly sliced
15 - 2 tbsp fresh cilantro or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - In a large bowl, toss quartered potatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 30–35 minutes, tossing halfway, until golden brown and crispy at the edges. Let cool slightly.
04 - In a large mixing bowl, whisk together cream cheese, sour cream, mayonnaise, apple cider vinegar, garlic powder, and smoked paprika until smooth.
05 - Gently fold the warm roasted potatoes into the dressing until well coated.
06 - Add bacon, diced jalapenos, cheddar cheese, and green onions. Mix gently to combine.
07 - Season to taste with additional salt and pepper. Garnish with reserved jalapeno slices and fresh herbs. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • The roasted potatoes give you crispy edges and creamy centers that boiled potatoes just cannot match
  • You get all those jalapeno popper flavors without all the fuss of stuffing peppers
02 -
  • Let the potatoes cool just slightly before adding them to the dressing, hot potatoes can make the dressing separate
  • The salad actually tastes better after sitting for an hour or so, giving flavors time to mingle
03 -
  • Cut your potatoes into similar sized pieces so they all roast at the same speed
  • Taste the dressing before adding it to the potatoes, jalapeno heat varies so much

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