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Jalapeno Popper Roasted Potato Salad
Alyssa

Jalapeno Popper Roasted Potato Salad

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

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.

Method
 

  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.