This Jalapeno Popper Roasted Potato Salad offers a creamy, spicy twist on the classic potato salad. Roasted potatoes combine with crispy meat, sharp cheddar cheese, and a fiery kick of jalapeno to create a dish that’s perfect for any gathering. Whether you’re serving it at a BBQ or looking for a bold side dish to accompany a meal, this flavorful salad is sure to be a hit with everyone.
Why You’ll Love This Recipe
I love this recipe because it takes the beloved potato salad and elevates it with a delicious combination of flavors and textures. The roasted potatoes provide a crispy base, while the creamy ranch dressing and mayonnaise mixture gives it that classic comfort food feel. The addition of sharp cheddar cheese, diced meat, and, of course, the jalapenos give the salad a unique twist that adds spice and savory richness. It’s not just a side dish—it’s a crowd-pleaser that will steal the spotlight!
Ingredients
3 pounds red potatoes, washed, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
½ cup (120 g) ranch dressing
2 teaspoons pepper
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper
1 small red onion, finely diced
8 pieces cooked, diced meat, reserving some for garnish
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 425°F. Line a sheet pan with parchment paper and spray it with nonstick cooking spray.
In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and pepper. Toss everything together until the potatoes are well coated.
Spread the potatoes on the prepared baking sheet in an even layer. Roast the potatoes uncovered for 45-60 minutes, flipping halfway through, until they are crispy and golden brown.
Once the potatoes are done, remove them from the oven and allow them to cool for at least 15 minutes before mixing them into the salad.
In a large mixing bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, and black pepper until the mixture is creamy.
Add the diced red onion, cooked meat, jalapenos, and shredded cheddar cheese to the dressing mixture and stir until combined.
Gently fold the roasted potatoes into the dressing mixture, making sure each potato piece is coated. Garnish with reserved diced meat on top.
The salad can be served immediately while still warm or chilled in the refrigerator until ready to serve. If storing, keep it in an airtight container.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Servings: 6 servings
Variations
Vegetarian Option: Skip the meat and add more veggies like bell peppers, cucumbers, or olives to enhance the flavor and texture.
Spice Level: Adjust the amount of jalapenos to your taste. For a milder version, remove the seeds or use less jalapeno. For extra heat, add more!
Cheese Variety: Experiment with different cheeses such as pepper jack for added spice or gouda for a creamy twist.
Meat Choices: Swap out the cooked meat for bacon, sausage, or grilled chicken for variety.
Storage/Reheating
Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating: If you prefer to serve the salad warm, you can gently heat it in the microwave or in a low oven, but it’s also delicious cold, straight from the fridge!
Related Recipes:
FAQs
Can I use a different type of potato?
Yes! While red potatoes provide a great texture, you can also use Yukon gold or russet potatoes if that’s what you have on hand.
Can I make this ahead of time?
Yes, this salad can be made ahead of time and stored in the fridge for a few hours or overnight to let the flavors meld together.
Is this potato salad spicy?
It has a kick from the jalapenos, but the heat can be adjusted. If you prefer less spice, remove the seeds from the jalapenos or use less of them.
Can I substitute the ranch seasoning mix?
If you don’t have ranch seasoning mix, you can make your own by combining dried herbs like dill, parsley, garlic powder, and onion powder with salt.
Can I add bacon to this recipe?
Absolutely! Bacon would add an amazing crunch and smoky flavor. Just crumble some cooked bacon and fold it into the salad with the other ingredients.
Conclusion
Jalapeno Popper Roasted Potato Salad is a fun and flavorful twist on a classic favorite. The combination of creamy dressing, crispy roasted potatoes, sharp cheddar, and spicy jalapenos makes for a dish that’s sure to impress. Whether served warm or cold, it’s a versatile side that works for any occasion. Give this recipe a try the next time you want to spice up your meal—it’s guaranteed to be a hit.
📖 Recipe:
Print
Jalapeno Popper Roasted Potato Salad
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Jalapeno Popper Roasted Potato Salad is a spicy and creamy twist on the classic potato salad, featuring roasted red potatoes, sharp cheddar cheese, crispy meat, and fiery jalapenos. A perfect side dish for BBQs or any meal, this bold salad is guaranteed to be a crowd-pleaser with its savory flavors and crispy texture.
Ingredients
3 pounds red potatoes, washed, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons 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 pieces cooked, diced meat, reserving some for garnish
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and pepper. Toss until the potatoes are well-coated.
- Spread the potatoes on the prepared baking sheet in an even layer. Roast uncovered for 45-60 minutes, flipping halfway, until golden and crispy.
- Remove from the oven and allow potatoes to cool for at least 15 minutes before mixing into the salad.
- In a large bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, and black pepper.
- Add diced onion, cooked meat, jalapenos, and shredded cheddar cheese to the mixture, stirring until combined.
- Gently fold in the roasted potatoes, ensuring each piece is coated. Garnish with reserved diced meat.
- Serve immediately while warm or refrigerate until ready to serve.
Notes
Vegetarian Option: Skip the meat and add more veggies like bell peppers, cucumbers, or olives for extra flavor.
Spice Level: Adjust jalapeno amount for your preferred spice level. Remove seeds for a milder flavor, or add more for extra heat.
Cheese Variations: Try pepper jack or gouda for a different flavor profile.
Meat Choices: Bacon, sausage, or grilled chicken can be used as an alternative to the diced meat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal
