Jalapeño Popper Roasted Potato Salad
A creamy, spicy, and savory potato salad that captures the flavors of jalapeño poppers, perfect for any gathering or meal.
Ingredients
For the Potato Salad Base
- 2 pounds baby potatoes Washed and halved
- 1 cup diced jalapeños Use milder peppers if sensitive to spice
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version
- 1 cup shredded cheddar cheese Dairy-free cheese can be used for lactose intolerance
- ½ cup diced green onions For garnish and flavor
- ¼ cup mayonnaise Can use vegan mayonnaise for a plant-based version
- 1 teaspoon garlic powder
- to taste Salt Adjust according to preference
- to taste Pepper Adjust according to preference
- to taste Olive oil For tossing the potatoes
Instructions
Preparation
- Wash the baby potatoes thoroughly and halve each potato.
Cooking
- Preheat your oven to 400°F (200°C). Toss the halved potatoes in olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 25-30 minutes, or until they are golden brown and fork-tender.
Mixing
- In a large mixing bowl, combine diced jalapeños, sour cream, shredded cheddar cheese, diced green onions, mayonnaise, and garlic powder. Stir until everything is well incorporated.
Combining
- Once the potatoes are roasted, allow them to cool for about 5 minutes. Gently fold the warm potatoes into the creamy mixture until evenly coated.
Chilling
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Serving
- Taste the salad and adjust seasonings if necessary. Transfer the salad to a serving dish and add extra diced green onions or cheddar on top for presentation.
Notes
This salad tastes even better when allowed to chill for a few hours or overnight. It can be customized with additional ingredients like bacon or avocado.