Description
Experience the delicious fusion of flavors with our Jalapeño Popper Roasted Potato Salad! This creamy and spicy dish features tender roasted baby potatoes tossed with crispy bacon, melted cheddar cheese, and fresh jalapeños for a delightful kick. Perfect for summer barbecues, potlucks, or family dinners, this unique salad is sure to impress guests and elevate any meal. With a blend of tangy cream cheese and sour cream, every bite is rich and satisfying. Whether served warm or chilled, this comforting side dish offers versatility and can be easily customized to suit your spice preference. Dive into a bowl of this irresistible potato salad today!
Ingredients
Scale
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 2 medium jalapeños, diced
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut baby potatoes; toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast for 25–30 minutes until golden brown.
- Cook bacon until crispy; crumble once cooled.
- Mix cream cheese, sour cream, and mayonnaise until smooth.
- Combine roasted potatoes with bacon, diced jalapeños, green onions, cilantro, and the creamy mixture.
- Toss with lime juice and serve warm or chill before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg