Imagine this: a bowl of creamy, spicy, and oh-so-satisfying potato salad, but with a fiery twist that keeps you coming back for more. This Spicy Jalapeno Popper Roasted Potato Salad isn’t just a side dish—it’s a flavor-packed adventure. It might remind you of that time you discovered jalapeno poppers at a summer BBQ and wondered how you ever lived without them.
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper and nonstick spray. In a large bowl, mix red potatoes with olive oil, dry ranch seasoning, and pepper until well-coated. Spread the potatoes on the baking sheet and bake for 45-60 minutes, flipping them halfway through, until crispy.
- In a separate large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth. Add diced red onion, cooked and crumbled bacon, diced jalapeños, and shredded cheddar cheese to the dressing mixture. Stir these ingredients until evenly distributed.
- Once the roasted potatoes have cooled for about 15 minutes, gently fold them into the dressing mixture, ensuring all potato pieces are well-coated. Garnish the salad with reserved bacon crumbles. Serve the salad warm or refrigerate in an airtight container if serving later.
Ingredients
- 3 pounds red potatoes, skin on
- Extra virgin olive oil
- Dry ranch seasoning mix
- Black pepper
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces bacon, cooked and diced (reserve some for garnish)
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
FAQ
- Can I use a different type of potato for this salad?
- Yes, you can substitute red potatoes with Yukon gold or fingerling potatoes, as they also hold their shape well after cooking. Keep in mind that the texture and flavor might slightly vary.
- Is it possible to make this salad without bacon?
- Absolutely, you can omit the bacon if you prefer a vegetarian option. However, the bacon does add a nice crispy texture and salty flavor that complements the other ingredients.
- How can I adjust the spiciness of the salad?
- To increase the heat, add more jalapeño peppers or choose older peppers with white streaks for a more intense spice. If you prefer a milder flavor, reduce the number of jalapeños or remove their seeds.
- What’s the best way to store leftovers?
- Store any leftover potato salad in an airtight container in the refrigerator. It will remain fresh for 3-4 days, and note that the flavors, especially the spice, may intensify over time.
- Can the salad be served both warm and cold?
- Yes, you can enjoy this salad warm immediately after preparation or chilled. If serving cold, ensure it’s kept in a cooler with ice packs to maintain a safe temperature during outdoor events.
Tips
- Roast for Texture: Instead of boiling, roast the potatoes to achieve a crispy exterior and tender interior, enhancing the salad’s overall texture and flavor.
- Adjust Jalapeño Heat: Customize the spice level by adding more jalapeños, or choose older peppers with white streaks for an extra kick.
- Crispy Bacon: For the best texture, bake the bacon at 415°F for 18-20 minutes until crispy, rather than using pre-cooked bacon.
- Serving Temperature: Serve the salad warm or cold based on preference, but ensure it doesn’t sit at room temperature for more than two hours for safety.
Equipment
- Air Fryer (optional, if you choose to air fry the potatoes instead of using an oven)
- Baking Sheet
- Parchment Paper
- Nonstick Cooking Spray
- Large Mixing Bowls
