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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy roasted potatoes, diced jalapeños, bacon, and a creamy cream-cheese sour-cream dressing. Roasting time gives golden edges, then the salad is cooled for a thick, scoopable texture.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes, halved
olive oil
  • 3 tbsp olive oil
salt
  • 1 Salt and pepper
bacon
  • 8 bacon, cooked and crumbled
jalapeños
  • 2 jalapeños, seeded and diced
cream cheese
  • 8 oz cream cheese, softened
sour cream
  • 0.5 cup sour cream
cheddar cheese
  • 1 cup cheddar cheese, shredded
green onions
  • 0.25 cup green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F. Have a sheet pan ready so the potatoes go in hot.
  2. Toss halved baby potatoes with olive oil, salt, and pepper. Make sure every cut surface looks lightly coated.
  3. Roast for 30-35 minutes at 425°F until golden. Look for browned edges and a crisp exterior.
  4. Let the roasted potatoes cool for 1 hour. They should feel warm-cool rather than hot before mixing.
Make the popper-style dressing and assemble
  1. Mix softened cream cheese and sour cream until smooth. The mixture should be thick and pourable without lumps.
  2. Combine cooled potatoes, crumbled bacon, diced jalapeños, and shredded cheddar. Toss gently so the cheddar starts to melt from the potatoes' residual heat.
  3. Toss the potato mixture with the cream-cheese dressing until evenly coated. The salad should look glossy and creamy around the potatoes.
  4. Top with sliced green onions before serving. Finish with a fresh green crunch on top.

Notes

For the best texture, cool the roasted potatoes fully before mixing so the dressing thickens instead of becoming oily. Store covered in the refrigerator for 3-4 days; it’s freezer no. For a lighter swap, use reduced-fat cream cheese and sour cream to keep the same tangy jalapeño popper flavor.