Description
This Jalapeno Popper Roasted Potato Salad is a flavorful twist on traditional potato salad, combining crispy roasted red potatoes with a zesty ranch dressing, spicy jalapenos, sharp cheddar cheese, and savory diced meat. Perfect as a hearty side dish or a crowd-pleasing addition to any meal, it blends creamy, spicy, and tangy elements in every bite.
Ingredients
Scale
Potatoes
- 3 pounds red potatoes, washed, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons pepper
Dressing and Mix-ins
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8 pieces cooked, diced meat, reserving some for garnish (suggested bacon or ham)
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper and spray it with nonstick cooking spray to ensure the potatoes don’t stick during roasting.
- Coat Potatoes: In a large bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss well until each potato cube is evenly coated with the seasoning and oil for maximum flavor.
- Roast Potatoes: Spread the coated potatoes evenly on the prepared baking sheet. Roast them uncovered in the oven for 45 to 60 minutes, flipping halfway through to achieve an even golden and crispy texture on all sides.
- Cool Potatoes: Once roasted, remove the potatoes from the oven and allow them to cool for at least 15 minutes. This step helps the potatoes to firm up and prevents the salad from becoming too soggy.
- Make Dressing: In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until the dressing is smooth and creamy, balancing tanginess with richness.
- Add Mix-ins: Stir diced red onion, cooked diced meat (such as bacon or ham), diced jalapeno peppers, and shredded sharp cheddar cheese into the dressing mixture. Mix thoroughly to combine all flavor elements.
- Combine Salad: Gently fold in the cooled roasted potatoes into the dressing and mix-ins, ensuring all potato pieces are evenly coated without breaking them up.
- Garnish and Serve: Garnish the potato salad with some of the reserved diced meat on top for an appealing presentation. Serve immediately while warm or refrigerate and serve chilled as desired.
Notes
- For extra heat, leave jalapeno seeds in or add more jalapenos to taste.
- Cooked meat can be bacon, ham, or sausage depending on your preference.
- The salad can be served warm or cold, making it versatile for different occasions.
- Roasting the potatoes gives a crispy texture that contrasts nicely with the creamy dressing.
- Use parchment paper and nonstick spray to prevent potatoes from sticking and simplify cleanup.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
