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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy, golden roasted potatoes tossed in a tangy cream cheese and sour cream dressing. Loaded with bacon, diced jalapeños, melted cheddar, and finished with green onions for a spicy American side dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Jalapeño popper potato salad
  • 3 lb baby potatoes
  • 3 tbsp olive oil
  • 1 salt
  • 1 pepper
  • 8 bacon sliced or 8 slices, cooked and crumbled
  • 2 jalapeños seeded and diced
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup cheddar cheese shredded
  • 0.25 cup green onions sliced

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and set out a sheet pan. This helps the potatoes roast quickly for crisp edges.
  2. Toss baby potatoes with olive oil, salt, and pepper. Make sure the potatoes are evenly coated so they brown all over.
  3. Roast the potatoes for 30-35 minutes at 425°F until golden. Stir once halfway through so the jalapeño salad texture stays crisp and even.
  4. Let the potatoes cool for 1 hour. Cooling prevents the cream cheese dressing from becoming runny.
Make the jalapeño popper dressing
  1. Mix cream cheese and sour cream until smooth. The mixture should look creamy and fully combined.
Assemble and serve
  1. Combine potatoes, bacon, jalapeños, and cheddar cheese in a large bowl. Fold gently so the roasted potatoes stay intact.
  2. Toss everything with the cream cheese dressing until coated. Add more seasoning if needed so the spicy potato flavor shows through.
  3. Top with green onions before serving. Sprinkle right at the end for fresh color and crunch.

Notes

For the best texture, let the roasted potatoes cool completely before mixing so the cream cheese stays thick and clings to the spicy potato salad. Store covered in the refrigerator up to 4 days; the dressing may thicken further when chilled. Freezing is not recommended because potatoes and cream cheese dressing can change texture. Dietary swap: use turkey bacon to reduce saturated fat while keeping the loaded bacon-cheese flavor.