Jalapeño Popper Roasted Potato Salad (Print Version)
Ingredients:
01 -
3 pounds red potatoes, washed, cut into small cubes.
02 -
2 tablespoons extra virgin olive oil.
03 -
2 tablespoons (1 packet) dry ranch seasoning mix.
04 -
2 teaspoons pepper.
05 -
½ cup (120 g) ranch dressing.
06 -
½ cup (116 g) mayonnaise.
07 -
3 tablespoons (60 g) apple cider vinegar.
08 -
¼ teaspoon black pepper.
09 -
1 small red onion, finely diced.
10 -
8 pieces bacon, cooked, diced, reserving some for garnish.
11 -
2 medium jalapeno peppers, diced.
12 -
1 cup sharp cheddar cheese, finely shredded.
Instructions:
01 -
Preheat the oven to 425°F and line a sheet pan with parchment paper. Spray with nonstick cooking spray.
02 -
In a large bowl, toss the cubed potatoes with olive oil, dry ranch seasoning mix, and pepper.
03 -
Spread the potatoes on the lined baking sheet and bake for 45-60 minutes, flipping after 30 minutes, until crispy. Let cool for at least 15 minutes.
04 -
In a large bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and black pepper until creamy.
05 -
Stir in the finely diced red onion, cooked bacon, diced jalapeno, and shredded sharp cheddar cheese until well combined.
06 -
Gently fold in the cooled potatoes, ensuring all are coated with the dressing mixture. Garnish with reserved bacon pieces.
07 -
Serve warm or refrigerate in an airtight container until ready to serve.
Notes:
01 -
Jalapeño Popper Roasted Potato Salad is a zesty and creamy dish combining crispy roasted potatoes, tangy ranch dressing, and spicy jalapeños, topped with crunchy bacon and cheddar cheese.