Jalapeño Popper Roasted Potato Salad Recipe
Ingredients:
2 pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
4 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
2-3 jalapeños, seeded and diced (adjust for spice preference)
1/2 cup cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons green onions, chopped (optional garnish)
Instructions:
Step 1: Roast the Potatoes
Preheat Oven: Preheat your oven to 400°F (200°C).
Season the Potatoes: Toss the halved or quartered baby potatoes in olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Roast: Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are golden and crispy.
Step 2: Prepare the Jalapeño Popper Dressing
Mix Creamy Ingredients: In a large bowl, mix the cream cheese, sour cream, and mayonnaise until smooth and creamy.
Add the Heat: Stir in the diced jalapeños, shredded cheddar cheese, and crumbled bacon.
Step 3: Combine the Salad
Add the Potatoes: Once the roasted potatoes have cooled slightly, toss them into the creamy jalapeño mixture. Stir gently to combine, ensuring all the potatoes are coated in the dressing.
Taste and Adjust: Add more salt, pepper, or jalapeños as needed for taste.
Step 4: Garnish and Serve
Garnish: Top with chopped green onions for a fresh bite and a bit more bacon or shredded cheese if desired.
Serve: Serve warm or chilled, depending on your preference. This dish is delicious both ways!