Jalapeño Popper Roasted Potato Salad
Jalapeño Popper Roasted Potato Salad is a zesty twist on a classic dish that combines tender roasted baby potatoes with crispy bacon, creamy cheese, and a spicy kick from fresh jalapeños. Perfect for summer barbecues and potlucks, this vibrant salad delivers an explosion of flavors in every bite, making it an instant crowd-pleaser. Easy to prepare and versatile enough to be served warm or cold, it’s sure to become a favorite at any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs baby potatoes, halved
- 6 slices thick-cut bacon
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 fresh jalapeños, diced (seeds removed for milder flavor)
- 4 green onions, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved baby potatoes with olive oil, salt, and pepper. Spread them on the baking sheet and roast for 25-30 minutes until golden brown.
- Cook bacon in a skillet over medium heat until crispy. Drain excess fat and chop into bits.
- In a large bowl, blend softened cream cheese and cheddar cheese until smooth. Stir in diced jalapeños and chopped green onions.
- Once the potatoes have cooled slightly, fold them into the creamy mixture gently.
- Serve in a bowl garnished with extra green onions or bacon bits if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg