Jalapeno Popper Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
3 pounds red potatoes, washed and cut into small cubes
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons dry ranch seasoning mix (1 packet)
04 -
2 teaspoons black pepper
→ Salad
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 slices bacon, cooked and diced (reserve 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 (220°C). Line a sheet pan with parchment paper and spray with nonstick cooking spray. In a large bowl, combine the potatoes, olive oil, dry ranch seasoning mix, and black pepper. Toss to coat completely. Spread the potatoes evenly on the prepared sheet pan. Bake uncovered for 45-60 minutes, flipping the potatoes after 30 minutes, until they are crispy. Allow the roasted potatoes to cool for at least 15 minutes before preparing the salad.
02 -
In a large mixing bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth. Add the finely diced red onion, diced bacon (reserving some for garnish), diced jalapeno peppers, and shredded cheddar cheese. Mix until fully combined.
03 -
Gently fold the warm roasted potatoes into the dressing mixture, ensuring all potatoes are evenly coated. Garnish with the reserved crumbled bacon. The salad can be served immediately while warm or refrigerated in an airtight container until ready to serve.
# Notes:
01 -
The salad can be served warm or cold, depending on your preference.
02 -
For extra crunch, consider adding toasted breadcrumbs just before serving.