This tasty potato salad brings together creamy potatoes and zesty jalapeños for a fun twist on a classic dish. It’s perfect for summer picnics or as a side at dinner!
I love how the creaminess meets the kick from the jalapeños. Just a heads up—if you make too much, you might end up finishing it all by yourself! 😂
It’s super easy to whip up with just a few steps. I like to let it chill for a bit—let those flavors get cozy! Trust me, it’s well worth the wait.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my favorite for their creamy texture and buttery flavor. If you can’t find them, try using red potatoes or even sweet potatoes for a unique twist!
Bacon: Crispy bacon adds a great crunch. For a vegetarian option, you can substitute with crispy chickpeas or tempeh bacon, which also gives a nice texture and flavor.
Cheddar Cheese: Sharp cheddar is fantastic for a bold taste. If you’re looking for a substitute, feel free to use Monterey Jack or Pepper Jack for a spicy kick!
Jalapeños: They add heat and freshness. For milder flavor, substitute with diced bell peppers or use pickled jalapeños for a tangy twist.
Sour Cream & Mayonnaise: This combo provides creaminess. You can swap out the sour cream with Greek yogurt for a lighter version or use vegan alternatives for a dairy-free option.
How Do You Get Those Potatoes Crispy?
Getting the potatoes crispy is key to this dish! The method is all about your oven and preparation.
- Preheat your oven properly—425°F is perfect for crispy potatoes.
- Cut the potatoes into a uniform size (1-inch cubes) so they cook evenly.
- Toss them with enough oil to coat, which helps with crispness. Don’t overcrowd the baking sheet; give them space to breathe.
- Flip them halfway through cooking to ensure all sides roast nicely.
This way, you’ll end up with beautifully crisp potatoes that make your salad extra delicious!
Easy Jalapeño Popper Roasted Potato Salad
Ingredients You’ll Need:
For the Potato Salad:
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 4 slices bacon
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and diced (plus extra slices for garnish)
- 1/4 cup red onion, finely diced
- 2 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to cook. You’ll also want to chill it in the fridge for at least 1 hour, making the total time around 1 hour and 45 minutes. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Preheat and Prepare the Potatoes:
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, toss the cubed Yukon Gold potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika. Make sure each potato piece is well-coated with the mixture. Spread the potatoes out evenly on a baking sheet. This helps them roast nicely and get that crispy texture!
2. Roast the Potatoes:
Roast the potatoes in the preheated oven for about 25–30 minutes. Make sure to flip them halfway through cooking so they brown evenly. You’ll know they are done when they are golden and crispy on the edges!
3. Cook the Bacon:
While the potatoes are roasting, cook the bacon in a skillet over medium heat until it’s crispy. Once cooked, place the bacon on paper towels to drain any excess grease and then crumble it into small pieces. Yum!
4. Make the Creamy Dressing:
In a large bowl, combine the mayonnaise, sour cream, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy.
5. Combine Ingredients:
When the roasted potatoes are done and have cooled slightly, add them to the bowl with your creamy dressing. Stir in the crumbled bacon, shredded cheddar cheese, diced jalapeños, red onion, and green onions. Mix everything together gently until well combined!
6. Season to Taste:
Taste your potato salad and adjust the seasoning if needed. You can add more salt, pepper, or jalapeños if you like it spicier. It’s all about your taste preferences!
7. Chill and Serve:
For the best flavor, cover the salad and let it chill in the refrigerator for at least 1 hour. This allows all those delicious flavors to meld together. When you’re ready to serve, garnish with extra jalapeño slices or chopped green onions for that final touch.
This jalapeño popper potato salad is not only flavorful but also a crowd-pleaser! Enjoy it at your next gathering or as a comforting side dish for your meals!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes are great for their creaminess, you can use red potatoes for a firmer texture or even sweet potatoes for a unique twist. Just be sure to cut them into similar-sized cubes for even cooking!
How Can I Make This Recipe Vegetarian?
To make this salad vegetarian, simply omit the bacon. You can substitute it with crispy chickpeas or tempeh bacon for added crunch and flavor. Smoked paprika adds a nice touch of smokiness too!
Can I Make This Potato Salad Ahead of Time?
Yes! You can prepare the salad up to a day in advance. Just make sure to store it in an airtight container in the refrigerator. The flavors will meld beautifully in the fridge, so it’ll taste even better the next day!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad before serving, give it a gentle stir and add a splash of additional sour cream or mayo if it needs a little moisture.
