Why You’ll Love This Recipe
Jalapeño Popper Roasted Potato Salad is a bold, modern twist on classic potato salad that delivers everything you love about jalapeño poppers in one irresistible bowl. Crispy roasted potatoes replace boiled ones, adding texture and depth, while a creamy, tangy dressing brings richness without weighing the dish down. I first made this salad for a summer cookout when I wanted something more exciting than traditional potato salad, and it disappeared faster than anything else on the table. The heat from the jalapeños, the smokiness of bacon, and the creaminess of cheese create a perfect balance of flavors. It works beautifully warm, at room temperature, or chilled, making it incredibly versatile for gatherings, potlucks, or weeknight dinners. If you enjoy comfort food with a little kick and plenty of texture, this roasted potato salad is a guaranteed hit.
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Jalapeño Popper Roasted Potato Salad: Creamy, Crispy, and Packed with Heat
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A bold and creamy roasted potato salad inspired by jalapeño poppers, featuring crispy potatoes tossed with bacon, jalapeños, and a rich cheesy dressing.
Ingredients
- 2 lbs (900 g) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 6 oz (170 g) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/3 cup cooked bacon, crumbled
- 2 jalapeños, finely diced (seeds removed for less heat)
- 2 tbsp chopped green onions
- 1 tbsp lemon juice
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Toss potatoes with olive oil, salt, pepper, and smoked paprika.
- Spread potatoes in a single layer and roast for 30–35 minutes until golden and crispy.
- In a large bowl, mix cream cheese and sour cream until smooth.
- Stir in cheddar cheese, bacon, jalapeños, green onions, and lemon juice.
- Add roasted potatoes to the bowl while still warm.
- Gently toss until potatoes are evenly coated.
- Adjust seasoning if needed and serve warm or chilled.
Notes
- Roasting potatoes adds extra texture and flavor.
- Great as a BBQ or potluck side dish.
- Adjust jalapeño quantity to control heat level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Baby potatoes form the base of the salad. Roasting them creates crisp edges and fluffy centers that hold dressing well.
Olive oil helps the potatoes roast evenly and develop golden color and flavor.
Salt enhances the natural flavor of the potatoes and balances the creamy dressing.
Black pepper adds subtle warmth and depth.
Jalapeños bring signature heat and freshness. Removing the seeds keeps the spice level moderate.
Cream cheese creates a rich, popper-inspired creaminess in the dressing.
Sour cream adds tang and lightens the texture of the cream cheese.
Mayonnaise contributes smoothness and helps coat the potatoes evenly.
Cheddar cheese provides sharp, savory flavor that melts slightly into the warm potatoes.
Bacon adds smoky crunch and classic jalapeño popper character.
Green onions add freshness and mild onion bite to balance richness.
Garlic powder enhances savory notes without overpowering the dish.
Optional smoked paprika adds extra depth and subtle smokiness.
Directions
Step-by-Step Cooking Instructions
Begin by preheating the oven to 220°C and lining a baking tray with parchment paper.
Wash and halve the potatoes, then toss them with olive oil, salt, and black pepper. Spread them in a single layer on the baking tray and roast until golden, crisp on the outside, and tender inside. Allow them to cool slightly.
While the potatoes roast, prepare the dressing. In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, and optional smoked paprika. Mix until smooth and creamy.
Stir in the diced jalapeños, shredded cheddar cheese, cooked crumbled bacon, and sliced green onions.
Add the warm roasted potatoes to the bowl and gently fold until evenly coated with the creamy mixture. Taste and adjust seasoning if needed.
Serve warm, at room temperature, or chilled depending on preference.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 15 minutes, and roasting time is approximately 30 to 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or enjoy cold straight from the fridge. Stir before serving to redistribute the dressing.
Variations and Customizations
This potato salad is easy to adapt. For a lighter version, replace part of the mayonnaise with Greek yogurt. I tested this swap and found it kept the salad creamy with extra tang.
Heat levels are adjustable. Add extra jalapeños or a pinch of chili flakes for more spice, or use pickled jalapeños for a slightly tangy kick. If you prefer milder flavor, roasted green chilies work well.
Cheese choices can be customized. Pepper jack adds more heat, while a blend of cheddar and mozzarella creates extra melt. For a vegetarian version, simply omit the bacon and add smoked paprika for depth.
This salad also works well as a side for grilled meats, burgers, or as a hearty stand-alone dish.
Nutrition and Dietary Info
Jalapeño Popper Roasted Potato Salad is a filling side dish that provides carbohydrates from potatoes and protein and fats from dairy and bacon. Enjoyed in moderation, it fits well into a balanced comfort-food meal.
Expert Tips & Customizations
Roast Until Crisp
Crispy potatoes hold up better under the creamy dressing.
Warm Potato Mixing
Tossing potatoes while slightly warm helps them absorb flavor.
Control the Heat
Seed jalapeños carefully to fine-tune spice level.
FAQs
Can I use regular potatoes?
Yes, cut them into evenly sized pieces for even roasting.
Is this salad very spicy?
It has mild to moderate heat, easily adjustable.
Can I make it ahead of time?
Yes, it tastes great after resting in the fridge.
Should I peel the potatoes?
No, the skins add texture and flavor.
Can I serve this cold?
Yes, it is delicious both warm and chilled.
Can I skip the cream cheese?
You can, but it adds the signature popper richness.
What bacon works best?
Thick-cut bacon provides the best texture and flavor.
Can I add corn?
Yes, roasted corn adds sweetness and crunch.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free.
What pairs well with this salad?
Grilled chicken, burgers, or barbecue dishes pair perfectly.
Conclusion
Jalapeño Popper Roasted Potato Salad is a bold, creamy, and satisfying side dish that elevates any meal. With crispy roasted potatoes, rich dressing, and just the right amount of heat, it delivers comfort and excitement in every bite, making it a standout recipe you will want to serve again and again.
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