Why You’ll Love This Recipe
It delivers all the flavors of jalapeño poppers—spice, creaminess, smokiness, and cheese—inside a satisfying, easy-to-prepare potato salad that works year-round. The roasted potatoes elevate the dish with added texture and depth.
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Jalapeño Popper Roasted Potato Salad: A Bold, Creamy Twist on a Classic Comfort Dish
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A bold and creamy roasted potato salad inspired by jalapeño poppers—featuring crispy potatoes, smoky bacon, cheddar cheese, jalapeños, and a tangy ranch-style dressing.
Ingredients
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2–3 jalapeños, diced (seeded for mild heat)
- 1/4 cup green onions, sliced
- Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp ranch seasoning mix
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast 25–30 minutes until crispy and golden, stirring halfway.
- In a bowl, stir together mayonnaise, sour cream, ranch seasoning, lemon juice, garlic powder, and smoked paprika.
- Once potatoes cool slightly, add them to a large bowl with bacon, cheddar, jalapeños, and green onions.
- Pour dressing over the mixture and toss gently to combine.
- Chill 20–30 minutes before serving for best flavor.
Notes
- Replace bacon with turkey bacon or omit for a vegetarian option.
- Use pickled jalapeños for tangier heat.
- Add extra smoked paprika for a stronger smoky flavor.
- Serve warm or chilled—it’s delicious both ways.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Baby potatoes
Provide a tender, creamy interior and roast beautifully, creating crisp edges that hold up well in the dressing.
Olive oil
Helps the potatoes roast evenly while adding subtle richness.
Salt and black pepper
Season the potatoes and balance the dressing and bacon.
Bacon
Adds smoky, salty crunch and ties effortlessly into the jalapeño popper profile.
Fresh jalapeños
Bring mild to moderate heat, along with vibrant flavor. They may be roasted or left raw depending on preference.
Cream cheese
Creates the essential jalapeño popper creaminess in the dressing, helping it cling to the warm potatoes.
Mayonnaise
Adds smooth texture and rounds out the dressing without overpowering other flavors.
Sour cream
Adds tang that balances the richness of cream cheese and bacon.
Cheddar cheese
Introduces sharp, melty flavor that pairs perfectly with jalapeños and bacon.
Green onions
Add freshness and brightness to contrast the creamy and roasted components.
Directions
Preheat the oven and halve the baby potatoes. Toss them with olive oil, salt, and black pepper, then spread them in a single layer on a baking sheet. Roast until golden, crisp, and tender, flipping halfway through for even browning. Meanwhile, cook the bacon until crisp, then let it cool before chopping into bite-size pieces. Prepare the jalapeños by seeding and finely dicing them; you may roast them alongside the potatoes for a softer, smoky flavor or leave them raw for a sharper heat.
For the dressing, soften the cream cheese and whisk it together with mayonnaise, sour cream, salt, black pepper, and a handful of shredded cheddar. Stir until smooth. Once the potatoes are finished, allow them to cool slightly—they should remain warm enough to absorb the dressing but not so hot that they melt it. In a large mixing bowl, combine the potatoes, dressing, jalapeños, bacon, and green onions. Fold gently to coat without breaking the potatoes. Add extra cheddar or bacon on top if desired. Serve immediately warm, or chill for a firmer, creamier texture.
Essential Equipment
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.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 15 minutes
Roasting time: 25–30 minutes
Assembly time: 10 minutes
Total time: about 55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Potato salad is best served chilled or at room temperature, so reheating is not necessary. If the dressing thickens in the refrigerator, add a spoonful of sour cream or a splash of milk to loosen the texture before serving.
Variations and Customizations
Extra-Spicy Version
Keep the jalapeño seeds or add diced fresh serrano peppers for stronger heat.
Grilled Jalapeño Upgrade
Char the jalapeños on a grill for smoky flavor that echoes classic jalapeño poppers.
Ranch-Infused Dressing
Add a spoonful of ranch seasoning to blend herbs and tang into the creamy mixture.
Turkey Bacon Option
Swap regular bacon for turkey bacon to lighten the dish without sacrificing crunch.
Pepper Jack Twist
Use pepper jack cheese instead of cheddar for added heat and meltability.
Roasted Garlic Addition
Mix roasted garlic into the dressing for deeper, sweeter flavor.
Herb-Forward Salad
Add chopped cilantro or parsley for freshness.
Air-Fryer Potatoes
Cook the potatoes in an air fryer for extra crispiness and shorter cooking time.
Creamy No-Bacon Version
Leave out the bacon and add smoked paprika for flavor while keeping the dish vegetarian.
Warm Potato Salad Version
Serve immediately after mixing for a softer, meltier result that feels comforting and rich.
FAQs
Can I make this potato salad ahead of time?
Yes, it stores well and the flavors deepen after a few hours.
Are jalapeños too spicy for this salad?
They offer mild heat, but you can remove the seeds to reduce spice.
Can I use a different type of potato?
Yukon Gold or small red potatoes work well.
Should the potatoes be served warm or chilled?
Either works; warm results in a softer dressing, while chilled creates a firmer salad.
Can I use Greek yogurt instead of sour cream?
Yes, it adds tang and lightens the dressing.
Is cream cheese necessary?
It provides the jalapeño popper creaminess, but you can reduce the amount if preferred.
Can I make it without bacon?
Yes, the salad remains flavorful without it.
How do I keep the potatoes crispy?
Serve soon after roasting; once mixed with dressing, they soften naturally.
Can I use jarred jalapeños?
Yes, but the flavor will be tangier and less fresh.
Is this suitable for potlucks?
Absolutely—it transports well and stays flavorful as it chills.
Conclusion
Jalapeño Popper Roasted Potato Salad delivers all the bold, creamy, smoky flavors of a classic jalapeño popper in a hearty, comforting side dish. With crisp roasted potatoes, tangy dressing, melted cheese, and bits of bacon, it balances richness and heat in every bite. Whether served warm or chilled, this salad brings an exciting and satisfying twist to traditional potato salad, making it a standout addition to any meal or gathering.
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