Description
Jalapeno Popper Roasted Potato Salad is a vibrant, creamy side dish that captures the essence of your favorite jalapeno poppers without the hassle. This flavorful salad features tender roasted potatoes tossed with spicy jalapenos, savory turkey bacon, and tangy ranch dressing, creating a perfect blend of textures and tastes that will elevate any gathering.
Ingredients
Scale
- 3 pounds red potatoes
- 2 tablespoons extra virgin olive oil
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 medium jalapeno peppers
- 1 small red onion
- 8 pieces Turkey Bacon
- 1 cup sharp cheddar cheese
- 2 tablespoons dry ranch seasoning mix
- 2 teaspoons pepper
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss cubed red potatoes with olive oil, dry ranch seasoning mix, and pepper until well coated.
- Spread potatoes on a baking sheet in an even layer and roast for 30–35 minutes until golden brown.
- While the potatoes cool slightly, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a separate bowl.
- In a large bowl, combine roasted potatoes, diced red onion, turkey bacon, jalapenos, and cheddar cheese.
- Pour dressing over the mixture and fold gently until combined. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For an extra spicy kick, leave some seeds in the jalapenos or add crushed red pepper flakes. Customize by adding other vegetables like bell peppers or corn for added color and crunch. Store leftovers in an airtight container in the refrigerator for up to three days.