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Jalapeno Popper Roasted Potato Salad

A zesty twist on classic potato salad, featuring crispy roasted potatoes, spicy jalapeños, creamy cheeses, and crunchy breadcrumbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Barbecue, Picnic, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup diced jalapeños (fresh or pickled) Use based on preference for spice
  • 1 cup sharp cheddar cheese, shredded Can substitute with a different cheese if desired
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 cup crispy breadcrumbs (for topping)
  • Fresh cilantro, for garnish Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden brown and tender, flipping halfway through.
  3. In another bowl, mix together the softened cream cheese, sour cream, mayonnaise, garlic powder, and diced jalapeños until smooth.
Combine and Serve
  1. Once the potatoes are roasted, let them cool for a few minutes. In a large mixing bowl, combine the potatoes with the creamy dressing and shredded cheddar cheese. Stir well until everything is coated.
  2. Transfer the salad to a serving dish and sprinkle crispy breadcrumbs on top for that heavenly crunch. If desired, garnish with fresh cilantro.
  3. Serve immediately, or refrigerate for an hour to let the flavors meld together. Enjoy!

Notes

For best flavor, roast the potatoes until golden brown. Adjust the heat level by using mild jalapeños or removing the seeds. Store leftovers in an airtight container for up to 3 days, or freeze without dressing for up to a month.