Jalapeno Popper Roasted Potato Salad (Printable)

Roasted potatoes tossed with crispy bacon, jalapenos, and cheddar in a creamy dressing

# What You'll Need:

→ Potatoes

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

→ Dressing

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

# How to Make It:

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 - While potatoes roast, 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 Suggestions:

01 -
  • The roasted potatoes hold their shape and get these incredible crispy edges that somehow stay perfect even after sitting in the creamy dressing
  • Its got that addictive jalapeno popper flavor combo but in a form you can actually eat as a meal
  • You can make it ahead and it actually tastes better after the flavors hang out together for a while
02 -
  • Dont pour hot potatoes directly into the dressing or the cream cheese can seize up. Let them cool for just 10 minutes first.
  • The bacon needs to be completely crisp before crumbling. Soggy bacon will ruin the texture contrast youre going for.
03 -
  • Line your baking sheet with parchment paper for easy cleanup and to prevent the potatoes from sticking
  • Cut all your potatoes into similar sizes so they roast evenly and finish at the same time

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