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Jalapeno Popper Roasted Potato Salad brings together everything you love about jalapeno poppers in a creamy roasted potato salad with just the right amount of heat and crunch. Roasting the potatoes instead of boiling them adds a deep flavor and crisp texture that makes this dish a standout at every cookout or family dinner.
The first time I made this was for a game day gathering and it disappeared in minutes. My friends still beg me to make it for every summer barbecue.
Ingredients
- Red potatoes: Choose firm small potatoes for the best texture roasting adds a rich flavor that brings the whole salad together
- Extra virgin olive oil: This coats the potatoes for roasting and helps them turn golden pick a fresh robust oil for maximum taste
- Dry ranch seasoning mix: Adds tangy herby notes opt for a high quality brand for full flavor
- Pepper: Freshly cracked gives the best pop of spice
- Ranch dressing: Creamy base for the salad dressing a cool counterpoint to the heat
- Mayonnaise: Adds richness and helps everything bind together look for a full fat version for the creamiest result
- Apple cider vinegar: Brings the perfect amount of tang use one with the mother for maximum depth
- Black pepper: A pinch more rounds out the flavor mix
- Red onion: Choose a small one with tight skin for a sharp crunchy note
- Bacon: Smoky salty and crunchy try thick cut for extra texture
- Jalapeno peppers: Look for firm shiny peppers with no wrinkles for the freshest heat
- Sharp cheddar cheese: Freshly shred for the best melt and punch of flavor aged sharp works beautifully
Step-by-Step Instructions
- Prep the potatoes:
- Wash and cut the potatoes into small cubes to help them roast evenly and absorb all the flavors later
- Season and roast:
- In a large bowl toss potatoes with olive oil ranch seasoning and pepper making sure every piece is well coated for the most intense flavor
- Roast on a lined sheet pan:
- Spread potatoes on a parchment paper lined pan and bake at four twenty five degrees until crispy flipping halfway to ensure even browning
- Cool the potatoes:
- Once roasted let the potatoes cool at least fifteen minutes so they hold up when mixed into the salad
- Mix the dressing:
- In a large mixing bowl stir together ranch dressing mayonnaise apple cider vinegar and pepper until you have a smooth creamy base
- Add the mix-ins:
- Fold in diced red onion cooked bacon jalapenos and cheddar cheese mix gently for even distribution without breaking up the cheese
- Combine it all:
- Carefully fold in the warm roasted potatoes making sure each one is coated in the dressing and loaded with toppings
- Finish and serve:
- Top with a sprinkle of reserved bacon for extra crunch serve warm or chill if you prefer the flavors to meld more
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days This salad actually gets better after a chill as the flavors come together even more If you want to prep ahead keep the bacon separate and add just before serving so it stays crispy
Ingredient Substitutions
Swap the red potatoes for Yukon golds if you want a creamier bite If ranch dressing is not your thing try mixing sour cream with a packet of ranch seasoning For a milder version remove the seeds from the jalapenos or substitute with sweet bell pepper instead
Serving Suggestions
This salad shines alongside grilled meats burgers and barbecue It is also delicious layered onto a bed of fresh greens for an upgraded lunch or spooned into lettuce cups as a fun appetizer I have even set out a topping bar with extra jalapenos cheese and green onions so everyone can customize their serving
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A Little History
Combining potato salad with jalapeno popper flavors gives you the best of classic American cookout comfort with a Tex-Mex twist Jalapeno poppers themselves trace back to Mexican chiles rellenos but have become a staple at parties and tailgates across the country
Frequently Asked Questions
- → Can I use a different type of potato?
Yes, Yukon Gold or russet potatoes also work well, though red potatoes hold their shape best when roasted.
- → How spicy is this salad?
The heat comes from fresh jalapenos. You can adjust by using more or fewer peppers, or removing seeds for less spice.
- → Is it better served warm or cold?
Both options are delicious. Warm potatoes absorb flavors more, while chilling gives a refreshing touch for hot days.
- → Can I make this salad ahead of time?
Absolutely. Prepare and refrigerate. For best texture, add fresh bacon bits and jalapenos before serving.
- → What can I substitute for ranch dressing?
Use sour cream mixed with fresh herbs and a bit of garlic powder if ranch dressing is unavailable.
- → Is there a vegetarian version?
You can omit bacon or replace with vegetarian bacon crumbles for a meat-free variation.