Jalapeño Popper Roasted Potato Salad
A delightful blend of classic potato salad and spicy jalapeño poppers, perfect for summer gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds potatoes, diced
- 4 jalapeños, diced
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 green onions, sliced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes until golden brown and tender.
- In a mixing bowl, combine the roasted potatoes, diced jalapeños, crumbled bacon, cheddar cheese, sour cream, mayonnaise, and green onions.
- Gently mix everything until well combined. Adjust the seasoning if needed.
- Serve warm or refrigerate for a chilled option.
Notes
For a milder flavor, remove the seeds and membranes from jalapeños. This salad is perfect for make-ahead meals; let the flavors meld overnight in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg