Jalapeño Popper Roasted Potato Salad Recipe
This Jalapeño Popper Roasted Potato Salad is a deliciously creamy and spicy side dish combining crispy roasted red potatoes with a zesty ranch-mayo dressing, sharp cheddar cheese, diced jalapeños, turkey bacon, and red onion. Perfectly balanced with a touch of heat and tang, it’s great served warm or chilled at gatherings and meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons black pepper
Dressing & Mix-ins
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces turkey bacon, cooked and diced, reserving some for garnish
- 2 medium jalapeño peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it lightly with nonstick cooking spray to prevent sticking.
- Toss Potatoes with Seasoning: In a large bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and 2 teaspoons black pepper. Toss well to coat all the potatoes evenly.
- Roast Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet. Roast uncovered in the preheated oven for 45 to 60 minutes, flipping the potatoes halfway through at about 30 minutes to ensure even crispiness. After roasting, allow the potatoes to cool for at least 15 minutes.
- Mix the Dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon black pepper until creamy and well combined.
- Add the Vegetables and Cheese: Add the finely diced red onion, cooked diced turkey bacon (except reserved garnish), diced jalapeño peppers, and shredded sharp cheddar cheese to the dressing. Mix thoroughly until combined.
- Fold in Roasted Potatoes: Gently fold the warm roasted potatoes into the dressing mixture, making sure each piece is coated well without breaking them apart.
- Garnish and Serve: Garnish the salad with the reserved crumbled turkey bacon on top. Serve warm or refrigerate in an airtight container until ready to serve.
Notes
- For spicier heat, adjust the amount of jalapeños or leave the seeds in.
- Use turkey bacon for a leaner option, or substitute with regular bacon if preferred.
- Potatoes can be roasted the day before and mixed with dressing just before serving to save time.
- Can be served warm or cold depending on preference.
- Leftovers keep well refrigerated for up to 3 days.
