Jalapeno Popper Roasted Potato Salad
Jalapeno Popper Roasted Potato Salad is creamy, tangy, and spicy with roasted (not boiled) potatoes for next-level flavor.
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.