Spicy Jalapeño Popper Roasted Potato Salad

There’s something magical about the combination of creamy potatoes, spicy jalapeños, and the crunch of bacon that makes Jalapeño Popper Roasted Potato Salad a true showstopper. Picture this: tender, golden potatoes tossed with zesty cheese, smoky bits of bacon, and a hint of heat that tickles your taste buds just right. spicy pineapple jalapeño pizza The aroma wafts through the kitchen like a warm hug, coaxing friends and family to gather around the table. For more inspiration, check out this Crack Chicken Stuffed Baked Potatoes recipe.

I remember the first time I made this dish for a summer barbecue. My cousin, who claims he can’t handle spicy food, took one bite and declared it “life-changing.” From that moment on, it became my go-to recipe for every gathering—because who doesn’t want to see their loved ones squirm in delight while they savor each creamy bite?

Every time I whip up this salad, my friends rave about how deliciously addictive it is. delicious crab cake sliders.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Opt for small, firm potatoes for even roasting and creamy texture.

• Fresh Jalapeños: Choose bright green peppers for optimal flavor; adjust quantity based on your spice tolerance.

• Cream Cheese: Use softened cream cheese for easy mixing; it adds a rich creaminess.

• Shredded Cheddar Cheese: Go for sharp cheddar for an extra punch of flavor.

• Bacon Bits: Cook until crispy; they add a smoky crunch that complements the dish beautifully.

• Green Onions: Fresh green onions add a refreshing bite and lovely color contrast.

• Garlic Powder: A sprinkle enhances the overall flavor profile without overpowering other ingredients.

• Olive Oil: Use high-quality oil to coat potatoes evenly before roasting for maximum crispiness.

• Salt and Pepper: Essential seasonings that bring all flavors together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by preheating your oven to 425°F (220°C). While it’s heating up, wash those baby potatoes thoroughly and slice them in half. This helps them cook faster and soak up more flavor.

Toss with Spices and Oil: In a large bowl, toss the halved potatoes with olive oil, garlic powder, salt, and pepper until they’re well-coated. This ensures even seasoning throughout.

Roast Until Golden Brown: Spread the coated potatoes onto a baking sheet in a single layer. Roast in your preheated oven for about 25-30 minutes or until golden brown and fork-tender. Keep an eye on them; we want crispy edges!

Add Jalapeños and Bacon : Once the potatoes are done roasting, mix in chopped jalapeños and crispy bacon bits. Give them a good stir so every potato gets some spicy goodness.

Melt Cream Cheese into the Mix : In another bowl, combine softened cream cheese with shredded cheddar cheese. Microwave briefly if needed until warm but not melted completely. Fold this cheesy mixture into your potato-bacon-jalapeño medley until everything is coated.

Garnish with Green Onions : Finally, sprinkle chopped green onions over your masterpiece for added freshness and color. Serve warm or chill in the fridge if you prefer a cold salad!

Now you have a delightful Jalapeño Popper Roasted Potato Salad that will be the star of any meal! Enjoy every bite as you watch friends dive into seconds (or thirds!). For more inspiration, check out this Cucumber Caprese Salad recipe.

Perfecting the Cooking Process

Start by boiling your potatoes until fork-tender, then roast them with olive oil and spices for extra crunch. creamy pimento cheese dip Combine with jalapeño, cheese, and creamy dressing for a flavor-packed experience.

Add Your Touch

Feel free to swap in different cheeses like cheddar or pepper jack for varied flavor. You can also add crispy bacon bits or fresh herbs to elevate the taste even more.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, adding a splash of cream if it feels dry.

Creating this Jalapeño Popper Roasted Potato Salad brought back memories of family BBQs where everyone eagerly awaited my contributions. Each bite felt like a warm hug from home.

FAQ

Can I use sweet potatoes instead of regular potatoes?

bbq chicken sweet potato bowls.

Yes, sweet potatoes add a delicious sweetness that complements the jalapeños nicely.

How spicy is this Jalapeño Popper Roasted Potato Salad?

The heat level depends on how many jalapeños you use; adjust according to your preference.

Can I make this salad ahead of time?

Absolutely! Prepare it a day before and let the flavors meld in the fridge overnight.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Jalapeño Popper Roasted Potato Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Jalapeño Popper Roasted Potato Salad is a scrumptious blend of creamy baby potatoes, spicy jalapeños, and crispy bacon, creating a delightful dish perfect for any gathering. This vibrant salad can be served warm or cold, making it versatile enough for barbecues, picnics, or family dinners. Each bite is filled with smoky flavors and zesty cheese that will leave your guests raving about this unforgettable side dish!

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Ingredients

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• 1.5 lbs baby potatoes
• 2 fresh jalapeños, chopped
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 6 strips bacon, cooked and crumbled
• 3 green onions, sliced
• 1 tsp garlic powder
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes.
2. Toss halved potatoes in a large bowl with olive oil, garlic powder, salt, and pepper until well coated.
3. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
4. Mix in chopped jalapeños and crispy bacon bits once the potatoes are done.
5. In another bowl, combine softened cream cheese with shredded cheddar cheese; microwave briefly if needed. Fold this mixture into the potato-bacon-jalapeño medley until everything is well coated.
6. Garnish with sliced green onions before serving warm or refrigerate for a cold salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 310
• Sugar: 2g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 35mg