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