If you love jalapeño poppers and classic potato salad, this Jalapeno Popper Roasted Potato Salad is the perfect mashup. It’s creamy, tangy, smoky, and has just the right amount of heat—all the flavors of a jalapeño popper, but in hearty potato salad form. What sets it apart? Roasted potatoes. Skipping the boil and roasting the potatoes instead gives this salad an irresistible texture and added flavor. Looking for more summer sides? Check out our Cowboy Beans for another classic recipe!
Why You’ll Love This Roasted Potato Salad
Roasting red potatoes—skin-on and seasoned—adds depth and crispness that boiling just can’t match. Tossed in a creamy mix of ranch dressing and mayonnaise, and loaded with crispy bacon, diced jalapeños, and shredded cheddar cheese, every bite is bold and balanced. Once you taste the roasted version, it’ll be tough to go back to the traditional kind.
Key Ingredients & Substitutions
- Potatoes: Red potatoes hold up beautifully after roasting. Yukon golds or fingerlings are great alternatives. Want to skip the oven? Air fry the potatoes instead.
- Ranch Dressing: Used both as a dry seasoning during roasting and in the creamy base with mayo. If you don’t have bottled ranch, homemade works well.
- Mayonnaise: Go for full-fat or homemade mayonnaise for the richest flavor. Avoid Miracle Whip—it’s too sweet for this mix.
- Apple Cider Vinegar: Just a splash balances the creamy dressing with a bit of tang.
- Bacon: Bake until crispy for the best texture, or fry if preferred. Pre-cooked store-bought bacon is convenient, but lacks that crunch.
- Jalapenos: Fresh diced jalapenos are a must. Want more heat? Choose peppers with white striations or simply add an extra one.
- Cheddar Cheese: Optional, but highly recommended. It complements the other flavors without overpowering them.
Pro Tip: Roast The Potatoes, Don’t Boil
Roasting gives the potatoes crispy edges and a fluffy center—so much more flavor than boiling. It’s a game changer. Use your air fryer to get similar results on a hot day without heating up the kitchen.
How To Roast Potatoes In An Air Fryer
If you don’t want to turn on your oven, roast the potatoes in an air fryer! Here is how:
- Prepare the potatoes just as you would for roasting.
- Place them in a single layer in the basket of your air fryer. (If your air fryer is on the smaller side, you might need to cook them in batches.)
- Air fry at 380°F for 20 to 25 minutes, flipping them halfway through, until they’re golden and crisp on the outside.
- Let the potatoes cool for about 15 minutes before adding them to the salad.
How to Serve Jalapeno Popper Roasted Potato Salad
- Serve warm right after assembling for a cozy, just-cooked feel.
- Chill before serving if you prefer a cold, refreshing salad.
- Perfect for potlucks, BBQs, picnics, or game day spreads.
- For outdoor events, keep the salad cold by:
- Placing the serving bowl over a bed of ice
- Storing it in a cooler with ice packs
- Avoid leaving the salad at room temperature for more than 2 hours to ensure food safety.
How to Store Leftovers
Store leftover Jalapeno Popper Roasted Potato Salad in an airtight container in the fridge for up to 3-4 days. The flavors deepen over time, especially the heat from the jalapeños, so it might even taste better the next day!
Jalapeno Popper Roasted Potato Salad
Ingredients
Potatoes:
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning mix, (1 packet)
- 2 teaspoons pepper
Salad:
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 slices bacon, cooked and diced (reserve some for garnish)
- 2 medium jalapeño peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine potatoes, olive oil, dry ranch seasoning mix, and pepper. Toss to coat completely.
- Spread the potatoes out on the prepared baking sheet. Bake, uncovered, for 45 to 60 minutes, flipping them after 30 minutes, until they are crispy and golden brown. Once roasted, let the potatoes cool for at least 15 minutes before adding them to the salad.
- In a large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and black pepper. Mix until smooth and creamy.
- Add the diced red onion, cooked bacon (reserving a bit for garnish), diced jalapeños, and shredded cheddar cheese. Stir until everything is well combined.
- Gently fold in the warm potatoes, mixing until all the potatoes are evenly coated.
- Top with the reserved bacon. Serve the salad warm or refrigerate until ready to serve. If refrigerating, transfer to an airtight container.
This recipe is adapted from Iamhomesteader’s Jalapeno Popper Roasted Potato Salad.
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