Delicious Jalapeño Popper Roasted Potato Salad
This vibrant salad combines roasted potatoes with the zesty kick of jalapeños, making it a perfect side dish or hearty meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Potatoes
- 2 pounds baby potatoes Mix of red and yellow for color and flavor contrast.
Jalapeños
- 2-3 fresh jalapeños Finely chopped, adjust based on spice preference.
Green Onions
- 4-5 green onions Chopped.
Cream Cheese
- 8 ounces soft cream cheese Essential for creamy dressing.
Sour Cream
- 1 cup sour cream Adds tanginess and creaminess.
Shredded Cheddar Cheese
- 1 cup shredded cheddar cheese Sharp cheddar preferred.
Olive Oil
- 2 tablespoons olive oil For roasting the potatoes.
Salt and Pepper
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
Fresh Cilantro
- 1/4 cup fresh cilantro For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the baby potatoes thoroughly under cold water and pat them dry. Halve each potato.
- In a large mixing bowl, combine the halved potatoes with olive oil, salt, and black pepper. Toss gently.
- Spread the potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and fork-tender.
- In a medium bowl, combine cream cheese, sour cream, and shredded cheddar cheese. Blend until smooth.
- Add chopped jalapeños and green onions to the creamy mixture. Stir until evenly incorporated.
- Once the potatoes are roasted, let them cool for about 10 minutes.
- Combine the roasted potatoes with the creamy jalapeño dressing in a large mixing bowl. Fold gently.
- Transfer to a serving dish and garnish with fresh cilantro.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added protein, consider mixing in shredded rotisserie chicken. You can also experiment with different cheeses or add diced bell peppers for a sweet crunch.