Jalapeño Popper Roasted Potato Salad (Print version)
Crispy roasted potatoes folded with bacon, cheddar, jalapeños, scallions, and a creamy popper-style dressing.
# Ingredients:
For the roasted potatoes
01 -
2 lb (900 g) baby gold or red potatoes, halved
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
For the creamy popper dressing
07 -
4 oz (115 g) cream cheese, softened
08 -
1/2 cup (120 g) sour cream
09 -
1/3 cup (75 g) mayonnaise
10 -
1 tablespoon apple cider vinegar
11 -
1 tablespoon pickled jalapeño brine, optional
For mixing and topping
12 -
6 slices bacon, cooked crisp and crumbled
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
2-3 fresh jalapeños, seeded and finely chopped
15 -
2 tablespoons chopped pickled jalapeños, optional
16 -
3 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 -
Toss the halved potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 -
Spread the potatoes cut side down in a single layer. Roast for 28-32 minutes, turning once, until the potatoes are tender inside and browned at the edges.
04 -
While the potatoes roast, cook the bacon until crisp. Drain on paper towels and crumble. Reserve a small handful for topping.
05 -
Whisk the softened cream cheese, sour cream, mayonnaise, vinegar, and optional jalapeño brine in a large bowl until smooth.
06 -
Cool the potatoes for 10 minutes. Fold them into the dressing with cheddar, fresh jalapeños, optional pickled jalapeños, green onions, and most of the bacon.
07 -
Top with the reserved bacon, extra scallions, and jalapeño slices. Serve slightly warm or chill for at least 45 minutes for a firmer potato salad.
# Good to know:
01 -
Serve warm for a softer loaded-potato texture or chilled for a firmer cookout salad.
02 -
Seed the jalapeños for mild heat or leave in some ribs for a spicier salad.
03 -
Store leftovers covered in the refrigerator for up to 3 days.