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Jalapeno Popper Roasted Potato Salad

Jalapeno Popper Roasted Potato Salad

  • Author: Alyssa

Description

Spicy, creamy, and crispy—this Jalapeño Popper Roasted Potato Salad is the perfect side dish, packed with bacon, cheese, and roasted potatoes.

Ingredients

  • Potatoes: 3 pounds red potatoes, washed and cut into small cubes. Red potatoes offer a creamy texture and hold their shape well, making them perfect for salads.
  • Extra Virgin Olive Oil: 2 tablespoons. This helps in roasting the potatoes to achieve a crispy exterior.
  • Dry Ranch Seasoning Mix: 2 tablespoons (1 packet). This flavorful blend infuses the potatoes with a savory kick.
  • Pepper: 2 teaspoons. Enhances the overall flavor of the dish.

For the salad:

  • Ranch Dressing: ½ cup (120 g). Adds creaminess and complements the other flavors.
  • Mayonnaise: ½ cup (116 g). Contributes to a rich and smooth texture.
  • Apple Cider Vinegar: 3 tablespoons (60 g). Provides a tangy contrast to the creamy elements.
  • Black Pepper: ¼ teaspoon. For seasoning.
  • Red Onion: 1 small, finely diced. Adds a sweet and slightly sharp flavor.
  • Turkey Bacon: 8 pieces, cooked and diced, reserving some for garnish. Offers a crispy and savory note.
  • Jalapeno Peppers: 2 medium, diced. Provides heat and freshness to the dish.
  • Sharp Cheddar Cheese: 1 cup, finely shredded. Complements the salad with its bold flavor.

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that crispy potato texture we desire.
  2. Prepare the Baking Sheet: Line a sheet pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
  3. Prepare the Potatoes: In a large bowl, combine the cubed potatoes, 2 tablespoons of extra virgin olive oil, 2 tablespoons of dry ranch seasoning mix, and 2 teaspoons of pepper. Toss everything together until the potatoes are evenly coated.
  4. Roast the Potatoes: Place the seasoned potatoes onto the lined baking sheet. Roast them in the oven uncovered for 45-60 minutes. Be sure to flip the potatoes halfway through (after about 30 minutes) for even cooking. You want them golden brown and crispy!
  5. Cool the Potatoes: Once roasted, remove the potatoes from the oven and let them cool for at least 15 minutes while you prepare the salad mixture.
  6. Prepare the Salad Dressing: In a large mixing bowl, combine ½ cup of ranch dressing, ½ cup of mayonnaise, 3 tablespoons of apple cider vinegar, and ¼ teaspoon of black pepper. Mix until creamy and smooth.
  7. Add Remaining Ingredients: To the dressing, add the finely diced small red onion, diced turkey bacon, diced jalapenos, and 1 cup of finely shredded sharp cheddar cheese. Stir until all the ingredients are thoroughly combined.
  8. Combine with Potatoes: Gently fold in the warm roasted potatoes into the salad mixture, ensuring that each potato piece is well coated with the creamy dressing.
  9. Garnish: Finally, garnish your potato salad with the reserved crumbled turkey bacon for added texture and flavor.
  10. Serve: The salad can be served warm or refrigerated until ready to serve. If you choose to refrigerate it, place it in an airtight container to maintain freshness.

Find it online: https://recipecastle.com/jalapeno-popper-roasted-potato-salad/