Jalapeno Popper Roasted Potato Salad
Experience bold flavors with our Jalapeno Popper Roasted Potato Salad—creamy, tangy & slightly spicy! Discover how easy it is to make today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning mix
- 2 teaspoons black pepper
- ½ cup ranch dressing
- ½ cup mayonnaise (or vegan mayonnaise)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat your oven to 425°F (220°C). Cube the washed red potatoes and toss them with olive oil, ranch seasoning, and black pepper.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25–30 minutes until golden brown.
- In a separate bowl, mix together ranch dressing, mayonnaise, apple cider vinegar, and additional black pepper.
- Once potatoes are roasted and slightly cooled, combine them with the dressing mixture in a large bowl. Fold in diced onion, jalapenos, and shredded cheddar cheese gently.
- Chill for at least one hour before serving for optimal flavor melding.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 14mg
Find it online: https://isabellacooks.com/jalapeno-popper-roasted-potato-salad/