Jalapeño Popper Roasted Potato Salad
A creamy, spicy twist on a classic potato salad featuring fluffy roasted potatoes, vibrant jalapeños, and melted cheese.
Ingredients
For the Salad
- 2 lbs baby potatoes, halved Choose small, new potatoes for best results.
- 2 tablespoons olive oil
- 1 cup chopped fresh jalapeños Remove seeds for less heat.
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- ¾ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- for garnish Fresh chives or green onions Add just before serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well-coated.
- Spread the potatoes evenly on a baking sheet and roast for about 20-25 minutes, or until golden brown and tender.
Mixing the Dressing
- Combine softened cream cheese, sour cream, garlic powder, onion powder, and shredded cheddar cheese in a mixing bowl. Stir until smooth.
- Gently fold the chopped jalapeños into the cheese mixture until evenly distributed.
Combining
- Once the potatoes are done roasting, allow them to cool slightly before folding them into the cheese and jalapeño mixture.
- Mix until the potatoes are fully coated. Cover and refrigerate for at least 30 minutes.
Serving
- Before serving, stir the potato salad and garnish with fresh chives or green onions.
Notes
Adjust the heat by removing jalapeño seeds or reducing the amount. You can also try different cheeses for variation. Store leftovers in an airtight container for up to three days.