Description
This Jalapeno Popper Roasted Potato Salad is a flavorful and hearty dish combining crispy roasted red potatoes with creamy ranch dressing, sharp cheddar cheese, spicy jalapenos, and smoky bacon. Perfect as a side dish for gatherings or a comforting potluck favorite, this salad blends classic jalapeno popper flavors into a warm, satisfying potato salad.
Ingredients
Potatoes
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons pepper
Salad Dressing & Mix-Ins
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces bacon, cooked and diced, reserving some for garnish
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray to prevent sticking.
- Prepare Potatoes: In a large bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss thoroughly until all potato pieces are evenly coated with the seasoning.
- Roast Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet. Roast them in the preheated oven uncovered for 45 to 60 minutes, flipping them halfway through (after about 30 minutes) to ensure even crispiness. The potatoes should be golden and crispy on the outside.
- Cool Potatoes: Once roasted, remove the potatoes from the oven and let them cool for at least 15 minutes to prevent the salad from becoming soggy when mixed.
- Mix Dressing: In a large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and black pepper. Stir well until creamy and fully combined.
- Add Vegetables and Bacon: To the dressing, add the finely diced red onion, cooked and diced bacon (reserve some for garnish), diced jalapeno peppers, and shredded sharp cheddar cheese. Mix until all ingredients are evenly dispersed.
- Combine Potatoes and Dressing: Gently fold the warm roasted potatoes into the dressing mixture, ensuring every potato piece is coated without breaking them apart.
- Garnish and Serve: Sprinkle the remaining crumbled bacon on top for garnish. Serve the salad warm or chill it in the refrigerator in an airtight container until ready to serve.
Notes
- For spicier salad, include jalapeno seeds or add more jalapenos.
- Use parchment paper and nonstick spray to prevent potatoes from sticking and for easier cleanup.
- Ensure potatoes are cooled slightly before mixing to keep the texture from becoming mushy.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Make sure bacon is crisp for the best texture contrast.
