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Jalapeño Popper Roasted Potato Salad

Delicious Jalapeño Popper Roasted Potato Salad
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This Jalapeño Popper Roasted Potato Salad combines the creamy, cheesy goodness of jalapeño poppers with smoky roasted potatoes. It’s a flavorful twist on classic potato salad, perfect for barbecues or potlucks!

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cubed
  • 4 jalapeños, seeded and finely diced
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 green onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • Optional: Cooked bacon, crumbled

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly golden brown.
  4. While the potatoes are roasting, in a separate large bowl, combine the softened cream cheese, cheddar cheese, mayonnaise, sour cream, diced jalapeños, and green onions. Mix well until smooth.
  5. Once the potatoes are roasted, let them cool slightly before adding them to the cream cheese mixture. Gently fold to combine.
  6. If desired, stir in crumbled bacon.
  7. Season with additional salt and pepper to taste.
  8. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For a spicier kick, leave some of the jalapeño seeds in. Serve chilled or at room temperature.

Find it online: https://seasonedrecipe.com/jalapeno-popper-roasted-potato-salad/