Looking to spice up your traditional potato salad? This Jalapeño Popper Potato Salad combines creamy, savory flavors with a hint of heat, making it the perfect side dish for any BBQ or gathering. With tender red potatoes, crispy bacon, tangy ranch dressing, and a kick from fresh jalapeños, this salad takes inspiration from classic jalapeño poppers. It’s creamy, cheesy, and full of bold flavors that will leave everyone coming back for more.
Ingredients
For the Potatoes
- 3 pounds red potatoes, scrubbed, washed, and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons of dry ranch seasoning blend (equivalent to one standard packet)
- 2 teaspoons black pepper
For the Salad
- ½ cup ranch dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 8-10 pieces bacon, cooked and diced (reserve some for garnish)
- 2 medium jalapeño peppers, diced
- 1 cup of finely shredded sharp cheddar cheese
- 2 tablespoons of chopped green onions, to sprinkle on top as a garnish
Instructions
- Cook the Potatoes: Preheat your oven to 400°F (200°C). Spread the diced potatoes on a large baking sheet and drizzle with olive oil. Add minced garlic, dry ranch seasoning, and black pepper. Toss to coat evenly. Place in the preheated oven and roast for 20 to 25 minutes, or until the potatoes are fork-tender and beautifully golden brown. Let them cool for a few moments before proceeding to assemble the salad.
- Prepare the Salad Base: In a large mixing bowl, combine the ranch dressing, mayonnaise, sour cream, apple cider vinegar, and black pepper. Stir until smooth.
- Add Salad Ingredients: Add the roasted potatoes to the dressing mixture, gently stirring to coat. Add the diced red onion, cooked bacon (reserving some for garnish), diced jalapeños, and shredded cheddar cheese. Mix until everything is evenly distributed.
- Present and Enjoy: Spoon the potato salad into a decorative serving bowl. Garnish with the reserved bacon bits and chopped green onions. Serve immediately for a warm potato salad or refrigerate for 1-2 hours to serve cold.
Conclusion
This Jalapeño Popper Potato Salad is a fun, flavorful twist on the traditional version, blending creamy, cheesy goodness with a spicy kick. It’s perfect for adding a bold side to your summer BBQ, potluck, or any gathering. Garnished with crispy bacon and fresh green onions, this dish is sure to stand out and become a crowd favorite!
Spicy Jalapeño Popper Potato Salad – A Zesty Twist on a Classic
A bold and creamy potato salad with a kick ofjalapeño, perfect as a spicy side dish for any occasion.
Ingredients
For the Potatoes
- 3 pounds red potatoes scrubbed, washed, and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 tablespoons of dry ranch seasoning blend equivalent to one standard packet
- 2 teaspoons black pepper
For the Salad
- ½ cup ranch dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion finely diced
- 8-10 pieces bacon cooked and diced (reserve some for garnish)
- 2 medium jalapeño peppers diced
- 1 cup of finely shredded sharp cheddar cheese
- 2 tablespoons of chopped green onions to sprinkle on top as a garnish
Instructions
- Cook the Potatoes: Preheat your oven to 400°F (200°C). Spread the diced potatoes on a large baking sheet and drizzle with olive oil. Add minced garlic, dry ranch seasoning, and black pepper. Toss to coat evenly. Place in the preheated oven and roast for 20 to 25 minutes, or until the potatoes are fork-tender and beautifully golden brown. Let them cool for a few moments before proceeding to assemble the salad.
- Prepare the Salad Base: In a large mixing bowl, combine the ranch dressing, mayonnaise, sour cream, apple cider vinegar, and black pepper. Stir until smooth.
- Add Salad Ingredients: Add the roasted potatoes to the dressing mixture, gently stirring to coat. Add the diced red onion, cooked bacon (reserving some for garnish), diced jalapeños, and shredded cheddar cheese. Mix until everything is evenly distributed.
- Present and Enjoy: Spoon the potato salad into a decorative serving bowl. Garnish with the reserved bacon bits and chopped green onions. Serve immediately for a warm potato salad or refrigerate for 1-2 hours to serve cold.