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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy roasted potatoes, creamy tangy dressing, and smoky bacon. Halved baby potatoes are roasted at 425°F, cooled, then tossed with jalapeños, cheddar, and a smooth cream cheese sour cream mixture.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 3 lb baby potatoes, halved
olive oil
  • 3 tbsp olive oil
salt and pepper
  • 1 salt and pepper
bacon
  • 8 slices 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 the oven to 425°F. Line a sheet pan or keep it ready for the potatoes.
  2. Toss the halved baby potatoes with olive oil, salt, and pepper. Make sure the cut sides are evenly coated.
  3. Roast the potatoes for 30-35 minutes at 425°F until golden. Look for browned edges and crisp tops.
  4. Let the roasted potatoes cool for 1 hour. They should be warm to room temperature before mixing.
Make the jalapeño popper dressing
  1. Mix the softened cream cheese and sour cream until smooth. Scrape the bowl to remove any lumps.
Assemble and serve
  1. Combine the cooled potatoes with crumbled bacon, diced jalapeños, and shredded cheddar. Stir until the cheese starts to cling to warm spots.
  2. Toss the potato mixture with the cream cheese dressing until evenly coated. The salad should look creamy and glossy.
  3. Top with sliced green onions before serving. Finish right before serving for a fresh green bite.

Notes

Pro tip: cool the roasted potatoes for the full hour so the cream cheese dressing won’t get runny. Store leftovers in an airtight container in the refrigerator up to 3 days; freezing not recommended due to texture changes in dairy. For a lighter option, use low-fat cream cheese and low-fat sour cream while keeping the same cheddar and bacon ratio.