Description
A bold and creamy roasted potato salad inspired by the flavors of jalapeño poppers! This dish is packed with crispy bacon, sharp cheddar cheese, and a spicy kick from jalapeños, making it the perfect side for BBQs, game days, or any comfort food craving.
Ingredients
Units
Scale
- 2 lbs baby potatoes, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 6 slices bacon, cooked and crumbled
- 1/2 cup pickled or fresh jalapeños, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp cream cheese, softened
- 1 tbsp fresh lime juice
- 1 tbsp fresh chives, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed potatoes with olive oil, salt, black pepper, and garlic powder. Spread them evenly on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy. Let them cool slightly.
- In a large bowl, whisk together sour cream, mayonnaise, cream cheese, and lime juice until smooth.
- Add the roasted potatoes, crumbled bacon, diced jalapeños, shredded cheddar cheese, and chopped red onion to the bowl. Gently toss until evenly coated.
- Garnish with fresh chives and serve warm or chilled.
Notes
- For extra spice, use fresh jalapeños with seeds.
- Swap sour cream for Greek yogurt for a lighter version.
- Best served the same day for maximum crispiness, but leftovers store well in the fridge for up to 2 days.
