Description

This Jalapeno Popper Roasted Potato Salad is a bold and flavorful twist on the classic potato salad, combining crispy roasted red potatoes with spicy jalapenos, sharp cheddar cheese, and a creamy ranch-mayo dressing. Perfectly roasted to golden perfection and tossed with diced meat and tangy apple cider vinegar, this hearty salad packs a punch with its blend of creamy, spicy, and savory flavors, making it a crowd-pleasing side dish for any gathering.

Ingredients

Scale

Potatoes

3 pounds red potatoes, washed and cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons pepper

Dressing and Mix-ins

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 (reserve some for garnish)
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking.
Coat the Potatoes: In a large bowl, toss the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and black pepper until the potatoes are thoroughly coated with the seasoning and oil.
Roast the Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer. Roast them uncovered in the oven for 45 to 60 minutes, flipping the potatoes halfway through the cooking time to ensure they become golden brown and crispy on all sides.
Cool the Potatoes: Remove the sheet pan from the oven and allow the roasted potatoes to cool for at least 15 minutes. This cooling step helps maintain their texture when mixed into the salad.
Prepare the Dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth and well combined.
Add Flavorful Mix-ins: To the dressing mixture, add the finely diced red onion, diced cooked meat, diced jalapeno peppers, and shredded sharp cheddar cheese. Stir gently until all ingredients are well incorporated.
Combine Potatoes with Dressing: Gently fold the cooled roasted potatoes into the dressing mixture, making sure each piece is coated evenly. Reserve some of the diced meat to use as a garnish.
Serve or Store: Serve the potato salad immediately while it is still slightly warm, or refrigerate it until ready to serve for a chilled option. Garnish the top with the reserved diced meat for added presentation and flavor.

Notes

For extra crispiness, make sure the potatoes are cut into uniform sizes to cook evenly.
You can adjust the number of jalapenos depending on your preferred spice level.
Using cooked meat like bacon, ham, or sausage will add a nice savory depth to the salad.
This salad can be served warm or cold, making it versatile for different occasions.
Make sure to cool the potatoes before mixing to prevent the dressing from becoming too runny.