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