This fun potato salad mixes tender potatoes, spicy jalapeños, and creamy cheese for a tasty twist on a classic dish. It’s perfect for parties or a cozy dinner at home!
I love how this salad gives you that zesty kick while being super easy to whip up. Plus, you can serve it warm or cold—just how I like my dishes, flexible and delicious!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best because they get tender yet hold their shape. If you need a substitute, try fingerling potatoes or even sweet potatoes for a different flavor.
Bacon: I love using crispy bacon for that salty, smoky taste. If you’re looking for a vegetarian option, try chopped smoked almonds or crispy chickpeas for crunch and flavor.
Jalapeños: Adjust the heat by using fewer jalapeños or choose milder peppers like banana peppers. For a kick, substitute with serrano peppers but keep in mind they are spicier!
Cheddar Cheese: Shredded cheddar gives the cheesy flavor. You can substitute with Monterey Jack for a milder taste, or use a dairy-free cheese for a vegan option!
What’s the Best Way to Roast Potatoes for a Crispy Texture?
Roasting is the key to getting those crispy edges on your potatoes. Here’s how to do it right:
- Cut potatoes into even 1-inch cubes to ensure they cook uniformly.
- Toss with enough olive oil to coat well. A good rule of thumb is about 1 tablespoon of oil per pound of potatoes.
- Don’t overcrowd the baking sheet! Spread them out; this way, they can get crispy instead of steaming.
- Remember to flip them halfway through for even browning and crispiness.
This roasting method will ensure your potatoes are deliciously crispy and perfectly cooked every time!
How to Make Easy Jalapeño Popper Roasted Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 3 pounds Yukon Gold or red potatoes, diced into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked and crumbled bacon (about 6-8 slices)
- 1/2 cup red onion, finely diced
- 2 jalapeño peppers, seeded and finely chopped (adjust for desired heat)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions (scallions)
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, about 35 minutes to roast the potatoes, and it’s best to chill for at least 1 hour. So, set aside around 1 hour and 45 minutes in total to make this delightful side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While it heats up, grab a large bowl and toss the diced potatoes with olive oil, salt, and pepper. Make sure all the potatoes get a nice coating!
2. Roast the Potatoes:
Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the oven for about 30-35 minutes. Don’t forget to flip them halfway through so they turn golden brown and get crispy edges! Once done, take them out and let them cool slightly.
3. Cook the Bacon:
While your potatoes are roasting, cook the bacon in a skillet over medium heat until crispy. Once cooked, drain them on paper towels and crumble once they are cool.
4. Mix the Dressing:
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Give it a good stir until everything is smooth and well combined.
5. Combine Ingredients:
Now it’s time to bring it all together! Add the roasted potatoes, crumbled bacon, diced red onion, chopped jalapeños, shredded cheddar cheese, and green onions into the mixing bowl with the dressing. Gently fold everything together until the potatoes are evenly coated.
6. Taste and Adjust:
Take a moment to taste your potato salad and adjust the seasoning with more salt, pepper, or jalapeños if you’d like some extra heat. This is where you make it your own!
7. Serve or Chill:
It’s delicious warm, but for the best flavor, refrigerate for at least 1 hour to let all those flavors mingle. Serve it chilled or at room temperature, garnished with extra chopped jalapeños or green onions if desired.
This Jalapeño Popper Roasted Potato Salad is a fun and zesty twist on the traditional potato salad, perfect for gatherings or as a delicious side for any meal. Enjoy!
Frequently Asked Questions about Easy Jalapeño Popper Roasted Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are preferred for their texture and flavor, you can substitute with fingerling potatoes or even sweet potatoes for a unique twist. Just ensure they are cut to a similar size for even cooking!
How Can I Make This Recipe Vegetarian?
To make this potato salad vegetarian, simply omit the bacon. You can add smoked paprika for a hint of smokiness, or consider using crispy fried shallots for a crunchy topping instead!
Can I Prepare This Salad in Advance?
Yes, this salad is perfect for making ahead! You can prepare it up to a day in advance. Just keep it covered in the refrigerator. Be sure to stir it gently before serving, as the dressing might thicken slightly while chilling.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld over time. For best results, stir gently before serving the next day.
