Jalapeño Popper Roasted Potato Salad
A creamy, tangy, and slightly spicy potato salad inspired by jalapeño popper flavors with roasted seasoned potatoes, bacon, cheddar cheese, and a ranch-infused dressing.
Equipment
- Baking sheet
- Large mixing bowl
Ingredients
Potatoes
- 3 pounds red potatoes, washed and cubed keep skins on
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning mix
- 2 teaspoons black pepper
Dressing
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper (extra)
Mix-ins
- 1 small red onion, finely diced
- 8 slices bacon, cooked and diced reserve some for garnish
- 2 jalapeño peppers, diced
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the cubed potatoes with olive oil, dry ranch seasoning, and black pepper. Spread in a single layer.
- Roast in the oven for 45–60 minutes, flipping halfway through, until crispy on the outside and tender inside. Allow to cool at least 15 minutes.
- In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and extra black pepper until creamy.
- Add the diced red onion, bacon, diced jalapeños, and shredded cheddar to the dressing. Mix until combined.
- Gently fold the cooled roasted potatoes into the dressing mixture until evenly coated.
- Garnish with reserved bacon pieces and serve warm or chilled.
Notes
This salad can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for 3–4 days. Adjust jalapeño amount for desired heat level.