This fun potato salad combines creamy, zesty flavors with the kick of jalapeños. Roasted potatoes give it a nice twist, making every bite exciting and delicious!
I love serving this salad at barbecues—it brightens up the table and always gets smiles. Plus, it’s a great way to sneak in some spice while still keeping it comforting!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for their creamy texture and flavor. If you can’t find them, you can also use red potatoes or even russet potatoes, just be sure to adjust cooking times as needed.
Bacon: The bacon adds a lovely crunch and saltiness. For a healthier option, turkey bacon works well too. You could also use plant-based bacon for a vegetarian take!
Cream Cheese: This makes the salad nice and creamy. If you’re looking for a lighter option, consider using Greek yogurt instead—it adds creaminess with fewer calories.
Jalapeños: For heat, fresh jalapeños are a go-to, but if you want less spice, you can use diced bell peppers. Pickled jalapeños also add a tangy flavor if you prefer.
How Do I Get My Potatoes Perfectly Roasted?
The key to roasting potatoes is to give them space and to ensure even cooking. Here’s how to do it:
- Preheat your oven well before adding the potatoes to help achieve that golden, crispy exterior.
- Cut the potatoes into similar sizes for uniform cooking; keeping the pieces about 1-inch helps them cook evenly.
- Don’t overcrowd the baking sheet; spread them out in a single layer to allow for proper browning.
- Turning them halfway through roasting ensures all sides get crispy.
Following these tips will give you deliciously roasted potatoes that are perfect for this salad! Enjoy your cooking!
Easy Jalapeño Popper Roasted Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 6 slices bacon
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced red onion
- 2 jalapeños, seeded and finely chopped (reserve one jalapeño sliced for garnish if desired)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This potato salad takes about 15 minutes of prep time plus around 30 minutes for roasting the potatoes. After mixing everything together, it’s best to refrigerate it for at least 1 hour to let all the flavors blend beautifully. You’ll have a delicious, festive dish ready in just about 1 hour and 45 minutes!
Step-by-Step Instructions:
1. Roast the Potatoes:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the cubed Yukon Gold potatoes with olive oil, salt, and black pepper until they’re well coated. Spread them out on a baking sheet in a single layer. Roast them for about 25-30 minutes, turning once halfway through so they get golden and crispy on all sides. Once done, take them out and let them cool for a bit.
2. Cook the Bacon:
While your potatoes are roasting, heat a skillet over medium heat and add the bacon slices. Cook them until crispy, then transfer the bacon to a plate lined with paper towels to drain the excess grease. Once they’re cool, crumble them into small pieces.
3. Prepare the Creamy Dressing:
In a large mixing bowl, mix together the softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, minced garlic, smoked paprika, onion powder, and cayenne pepper if you like extra heat. Stir until the mixture is nice and smooth and creamy!
4. Combine Everything:
Once the potatoes have cooled a bit, add them to the bowl with the creamy dressing. Then, add in the crumbled bacon, finely diced red onion, and chopped jalapeños. Gently fold everything together until the potatoes are well coated with that delicious dressing.
5. Taste and Adjust:
Give your potato salad a taste and add more salt and pepper if needed to suit your preference. Remember, the flavors will develop even more as it chills!
6. Garnish & Chill:
Transfer the salad to a serving bowl, garnish it with sliced jalapeños and green onions for a pop of color. Cover the bowl with plastic wrap or a lid and place it in the fridge for at least 1 hour before serving. This chilling time helps all those yummy flavors meld together.
7. Serve:
Enjoy this spicy, creamy, and smoky potato salad as a fantastic side for BBQs or gatherings. It’s sure to be a hit!
FAQ for Easy Jalapeño Popper Roasted Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Golds offer a creamy texture, you can also use red potatoes or even russet potatoes. Just be mindful that cooking times may vary slightly based on the type of potato you choose.
Can I Make This Salad Spicier?
Definitely! If you enjoy extra heat, consider adding more jalapeños or a dash of hot sauce to the creamy dressing. You can also keep the seeds in the jalapeños for added spice!
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator. It will last for up to 3 days. The flavors actually develop even more as it sits, making it delicious for a day or two after!
Can I Make This Potato Salad Ahead of Time?
Yes, you can prepare this salad a day in advance! Just follow the recipe, then cover it tightly and refrigerate. This gives the flavors plenty of time to meld together, making for an even tastier dish when it’s time to serve.
