Jalapeno Popper Roasted Potato Salad
Jalapeno Popper Roasted Potato Salad is the ultimate crowd-pleaser that combines creamy flavors with a spicy kick, making it an irresistible side dish for any gathering. Imagine tender roasted red potatoes tossed in a creamy ranch dressing, complemented by zesty jalapeños and crunchy bits of turkey bacon. This salad not only captures the beloved flavors of jalapeño poppers but also invites creativity, allowing you to adapt it to your taste preferences. Perfect for potlucks, barbecues, or family dinners, this recipe promises to steal the show and leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 pounds red potatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons black pepper
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper (additional)
- 1 small red onion, finely diced
- Turkey bacon or plant-based alternative, cooked then diced
- 2 medium jalapeño peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss cubed red potatoes with olive oil, dry ranch seasoning mix, and black pepper until evenly coated.
- Spread the potatoes on a baking sheet lined with parchment paper and roast for 30–35 minutes until golden brown and tender.
- While the potatoes roast, whisk together ranch dressing, mayonnaise, apple cider vinegar, and additional black pepper in another bowl.
- Once potatoes are finished roasting and slightly cooled, combine them in a large mixing bowl with the dressing, diced jalapeños, red onion, and half of the cooked turkey bacon.
- Gently fold in shredded cheddar cheese until well mixed.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg