Jalapeño Popper Potato Salad
Jalapeño Popper Potato Salad
Ingredients
For the Roasted Potatoes
- 8 Yukon Gold potatoes, small, or 4 large, diced into 1/2-inch pieces
- 1 tablespoon ranch seasoning, as needed, for sprinkling
- 2 tablespoons extra virgin olive oil, as needed, for drizzling
For the Potato Salad Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup yellow onion, finely diced
- 1 fresh jalapeño, diced, seeds removed for less heat if desired
- 1 cup shredded cheddar cheese, plus 1/4 cup for topping
- 2 tablespoons pickled jalapeños, diced, with 1 teaspoon of their juice
- 1/2 cup bacon, cooked and crumbled, plus 1/4 cup for topping
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425
- 2
Dice the potatoes into uniform 1/2-inch pieces. Place them on the prepared baking sheet. Drizzle generously with extra virgin olive oil and sprinkle with ranch seasoning. Toss the potatoes to ensure they are evenly coated.
⏱️ 5 min
- 3
Bake the seasoned potatoes for 25 to 35 minutes, or until they are golden brown and crispy. Flip them halfway through baking for even browning. Once cooked, remove from the oven and let them cool completely on the baking sheet, about 15-20 minutes.
⏱️ 30 min•🌡️ 425
- 4
While the potatoes are baking and cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, diced yellow onion, fresh diced jalapeño, 1 cup of shredded cheddar cheese, diced pickled jalapeños (including their juice), and 1/2 cup of cooked and crumbled bacon.
⏱️ 8 min
- 5
Season the dressing mixture with salt and freshly ground black pepper to taste. Stir until all ingredients are well combined.
⏱️ 1 min
- 6
Once the roasted potatoes are completely cool, add them to the large mixing bowl with the dressing.
⏱️ 1 min
- 7
Gently fold the potatoes into the dressing mixture. Be careful not to mash the potatoes; you want them to remain in distinct pieces while being evenly coated.
⏱️ 2 min
- 8
Transfer the jalapeño popper potato salad to a serving bowl. Garnish by sprinkling the remaining 1/4 cup of shredded cheddar cheese and 1/4 cup of crumbled bacon on top.
⏱️ 2 min
- 9
Serve immediately or chill for at least 30 minutes for flavors to meld. Enjoy your spicy and creamy potato salad!
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Potato Salad
Ingredients
For the Roasted Potatoes
- 8 Yukon Gold potatoes, small, or 4 large, diced into 1/2-inch pieces
- 1 tablespoon ranch seasoning, as needed, for sprinkling
- 2 tablespoons extra virgin olive oil, as needed, for drizzling
For the Potato Salad Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup yellow onion, finely diced
- 1 fresh jalapeño, diced, seeds removed for less heat if desired
- 1 cup shredded cheddar cheese, plus 1/4 cup for topping
- 2 tablespoons pickled jalapeños, diced, with 1 teaspoon of their juice
- 1/2 cup bacon, cooked and crumbled, plus 1/4 cup for topping
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425 - 2
Dice the potatoes into uniform 1/2-inch pieces. Place them on the prepared baking sheet. Drizzle generously with extra virgin olive oil and sprinkle with ranch seasoning. Toss the potatoes to ensure they are evenly coated.
⏱️ 5 min - 3
Bake the seasoned potatoes for 25 to 35 minutes, or until they are golden brown and crispy. Flip them halfway through baking for even browning. Once cooked, remove from the oven and let them cool completely on the baking sheet, about 15-20 minutes.
⏱️ 30 min•🌡️ 425 - 4
While the potatoes are baking and cooling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, diced yellow onion, fresh diced jalapeño, 1 cup of shredded cheddar cheese, diced pickled jalapeños (including their juice), and 1/2 cup of cooked and crumbled bacon.
⏱️ 8 min - 5
Season the dressing mixture with salt and freshly ground black pepper to taste. Stir until all ingredients are well combined.
⏱️ 1 min - 6
Once the roasted potatoes are completely cool, add them to the large mixing bowl with the dressing.
⏱️ 1 min - 7
Gently fold the potatoes into the dressing mixture. Be careful not to mash the potatoes; you want them to remain in distinct pieces while being evenly coated.
⏱️ 2 min - 8
Transfer the jalapeño popper potato salad to a serving bowl. Garnish by sprinkling the remaining 1/4 cup of shredded cheddar cheese and 1/4 cup of crumbled bacon on top.
⏱️ 2 min - 9
Serve immediately or chill for at least 30 minutes for flavors to meld. Enjoy your spicy and creamy potato salad!