Jalapeño Popper Roasted Potato Salad
This Jalapeño Popper Roasted Potato Salad combines crispy roasted potatoes, creamy ranch dressing, sharp cheddar, jalapeños, and bacon for a bold, smoky-spicy twist on classic potato salad.
Ingredients
- 3 pounds red potatoes washed and cubed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons black pepper
- ½ cup (120 g) ranch dressing
- ½ cup (116 g) mayonnaise
- 3 tablespoons (60 g) apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion finely diced
- 8 slices bacon cooked and diced (reserve some for topping)
- 2 medium jalapeño peppers diced
- 1 cup sharp cheddar cheese finely shredded
Instructions
- Preheat oven to 425°F. Toss cubed red potatoes with olive oil, ranch seasoning, and pepper.
- Spread on a parchment-lined baking sheet. Roast for 45–60 minutes, flipping halfway, until golden and crispy. Let cool for 15 minutes.
- In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and pepper until smooth.
- Fold in diced red onion, chopped bacon (reserve some), diced jalapeños, and shredded cheddar until evenly combined.
- Add the cooled potatoes to the bowl. Gently stir until everything is coated without breaking the crispy edges.
- Top with reserved bacon. Chill for 30 minutes before serving, or enjoy slightly warm.