Jalapeño Popper Potato Salad (Recipe for Printing)
This June, delight your guests with a jalapeño popper roasted potato salad featuring baby potatoes, cheddar, bacon, and a creamy blend. Save & click.
# What You Need:
→ Produce
01 -
2 pounds baby potatoes, halved or quartered
02 -
2 medium jalapeños, diced
03 -
1/2 cup green onions, chopped
04 -
1/4 cup fresh cilantro, chopped
05 -
1 tablespoon lime juice
→ Dairy
06 -
1/2 cup cream cheese, softened
07 -
1/4 cup sour cream
08 -
1/4 cup mayonnaise
09 -
1 cup cheddar cheese, shredded
→ Meat
10 -
4 slices bacon, cooked and crumbled
→ Pantry
11 -
1 tablespoon olive oil
12 -
1 teaspoon garlic powder
13 -
1/2 teaspoon smoked paprika
14 -
1/4 teaspoon black pepper
15 -
1/4 teaspoon salt
# How to Make It:
01 -
Preheat oven to 400°F (204°C).
02 -
Wash and scrub baby potatoes. Cut into halves or quarters for uniform size.
03 -
Arrange potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, black pepper, and salt.
04 -
Toss potatoes to evenly coat with oil and seasonings. Roast for 25 to 30 minutes, until golden brown and fork-tender.
05 -
While potatoes roast, cook bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.
06 -
Dice jalapeños, removing seeds for milder heat if desired.
07 -
In a mixing bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
08 -
Stir shredded cheddar cheese thoroughly into the dairy mixture.
09 -
Remove roasted potatoes from oven and let cool 10 minutes.
10 -
In a large bowl, combine roasted potatoes, cream cheese mixture, crumbled bacon, diced jalapeños, green onions, and cilantro.
11 -
Gently fold ingredients until potatoes are evenly coated. Drizzle with lime juice and toss to combine. Serve warm or refrigerate for flavor melding.
# Extra Tips:
01 -
For a milder heat, deseed the jalapeños before dicing. The salad can be served warm or chilled, allowing flavors to intensify during refrigeration.