Jalapeno Popper Roasted Potato Salad (Printable)

Crispy roasted potatoes tossed with jalapenos, bacon, cheddar, and tangy cream cheese dressing for a smoky, creamy twist on classic potato salad.

# Ingredient List:

→ Potatoes

01 - 2 lbs baby Yukon Gold or red potatoes, quartered
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp ground black pepper

→ Dressing

05 - 4 oz cream cheese, softened
06 - ½ cup sour cream
07 - ¼ cup mayonnaise
08 - 2 tbsp apple cider vinegar
09 - 1 tsp garlic powder
10 - ½ tsp smoked paprika

→ Add-Ins

11 - 4 slices bacon, cooked crisp and crumbled
12 - 2-3 fresh jalapenos, seeded and finely diced
13 - 1 cup shredded sharp cheddar cheese
14 - 3 green onions, thinly sliced
15 - 2 tbsp fresh cilantro or parsley, chopped

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - In a large bowl, toss quartered potatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast potatoes for 30-35 minutes, tossing halfway, until golden brown and crispy at the edges. Let cool slightly.
04 - While potatoes roast, prepare the dressing: In a large mixing bowl, whisk together cream cheese, sour cream, mayonnaise, apple cider vinegar, garlic powder, and smoked paprika until smooth.
05 - Gently fold the warm roasted potatoes into the dressing until well coated.
06 - Add bacon, diced jalapenos, cheddar cheese, and green onions. Mix gently to combine.
07 - Season to taste with additional salt and pepper. Garnish with reserved jalapeno slices and fresh herbs. Serve warm, at room temperature, or chilled.

# Expert Tips:

01 -
  • The roasted potatoes hold their shape and get these amazing crispy bits that soak up the creamy dressing like a dream
  • You get all those jalapeño popper flavors you crave, but in a form that feeds a crowd without any fuss
02 -
  • Let those roasted potatoes cool for just 10 minutes before adding them to the dressing, or the cream cheese will melt into an odd consistency
  • The flavors really need at least 30 minutes to meld together, so don't serve it immediately if you can help it
03 -
  • Don't overcrowd your baking sheet when roasting potatoes or they'll steam instead of getting crispy
  • Room temperature ingredients blend into the dressing much more smoothly than cold ones straight from the fridge

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