Jalapeno Popper Roasted Potato Salad
User Reviews
5
Jalapeno Popper Roasted Potato Salad
Description
The potatoes are cut into small cubes, coated with olive oil, ranch seasoning mix, and black pepper, then roasted at 425°F on a parchment-lined baking sheet until crispy and golden, flipping once halfway through. After roasting, they are cooled briefly to prepare the salad.
In a mixing bowl, ranch dressing is combined with mayonnaise, apple cider vinegar, and black pepper to form a creamy base. Finely diced red onion, cooked diced bacon, diced jalapenos, and grated sharp cheddar cheese are mixed in. Warm roasted potatoes are gently folded into this dressing mixture, coating them fully.
The salad can be served warm immediately or refrigerated in an airtight container to serve chilled later. Reserved crispy bacon garnish adds extra texture and flavor before serving. This dish offers a balance of creamy, spicy, smoky, and crispy elements for a flavorful potato salad variation.
The notes describe how to prepare the potatoes similarly using an air fryer at 380°F for 20–25 minutes, flipping halfway. Cooling the potatoes before assembly ensures the salad holds well.
Ingredients
Potatoes
- 3 pounds red potatoes washed, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons ranch seasoning mix dry, 1 packet
- 2 teaspoons black pepper
Salad
- ½ cup ranch dressing 120 g
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar 60 g
- ¼ teaspoon black pepper
- 1 small red onion finely diced
- 8 pieces Bacon cooked, diced, reserving some for garnish
- 2 medium jalapeno pepper diced
- 1 cup cheddar cheese finely shredded, sharp
Instructions
Potatoes
- Preheat oven to 425°F.* Line a sheet pan with parchment paper. Spray with nonstick cooking spray.
- In a large bowl combine potatoes, oil, dry ranch seasoning mix, and pepper. Toss to coat completely.
- Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes. After roasting, prepare the salad and allow the roasted potatoes to cool for at least 15 minutes.
Salad
- To a large mixing bowl add ranch dressing, mayonnaise, apple cider vinegar, and pepper. Mix until creamy.
- Add onion, bacon, jalapeno, and cheddar cheese. Mix until combined.
- Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved crumbled bacon.
- The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
Notes
- Potatoes can be cooked in an air fryer at 380°F for 20-25 minutes, flipping halfway, as an alternative to oven roasting.
- Allow roasted potatoes to cool for about 15 minutes before combining with the dressing and other salad ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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