Jalapeño Popper Roasted Potato Salad:
A bold twist on classic potato salad—roasted potatoes tossed in a creamy, cheesy dressing with jalapeños, crispy bits, and smoky spices. It's the perfect mash-up of comfort food and spicy party dip.
Ingredients
- 1.5 lbs baby potatoes halved
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt and pepper to taste
- 4 oz cream cheese softened
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 cup shredded cheddar cheese
- 2 jalapeños finely chopped (remove seeds for less heat)
- ¼ cup green onions chopped
- ¼ cup cooked bacon bits optional
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, paprika, salt, and pepper.
- Spread on a baking sheet and roast 25–30 minutes until golden and crisp.
- In a bowl, whisk together cream cheese, mayo, sour cream, and cheddar.
- Fold in jalapeños, green onions, and bacon bits (if using).
- Once potatoes are slightly cooled, mix gently with the dressing.
- Chill for 15 minutes or serve warm for a melty, creamy version.
Notes
Use roasted garlic or add pickled jalapeños for extra zing.
Can be made a day ahead and served cold.
Skip bacon for a vegetarian version—still full of flavor.
Can be made a day ahead and served cold.
Skip bacon for a vegetarian version—still full of flavor.