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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy, golden potatoes and a tangy cream cheese sour cream dressing. Roasted jalapeños, bacon, and cheddar fold through for a loaded salad texture and bold spicy bite.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes, halved
olive oil
  • 3 tbsp olive oil
salt and pepper
  • 1 salt and pepper
bacon
  • 8 slices bacon, cooked and crumbled
jalapeños
  • 2 jalapeños, seeded and diced
cream cheese
  • 8 oz cream cheese, softened
sour cream
  • 0.5 cup sour cream
cheddar cheese
  • 1 cup cheddar cheese, shredded
green onions
  • 0.25 cup green onions, sliced

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F and set a sheet pan inside to heat. You want the pan ready so the potatoes start crisping on contact.
  2. Toss halved baby potatoes with olive oil, salt, and pepper. Coat everything so the surfaces roast evenly.
  3. Spread potatoes on the hot sheet pan and roast for 30-35 minutes. Look for a deep golden color and browned edges.
  4. Let the roasted potatoes cool for 1 hour. They should feel warm-room temperature so the dressing doesn’t break.
Mix the popper dressing and assemble
  1. Mix softened cream cheese and sour cream until smooth. Stop when the texture is thick, creamy, and uniform.
  2. Combine cooled potatoes with crumbled bacon, diced jalapeños, and shredded cheddar. Fold gently so the cheese can melt slightly from the potato heat.
  3. Toss the potato mixture with the cream cheese dressing until evenly coated. The salad should look glossy with strands of cheddar and creamy jalapeño specks.
  4. Top with sliced green onions before serving. Add them last for fresh color and a crisp finish.

Notes

Pro tip: cool the roasted potatoes fully (about 1 hour) before mixing so the dressing stays thick instead of runny. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the cream cheese dressing can become grainy. For a lighter swap, use turkey bacon and reduced-fat cream cheese while keeping the cheddar amount the same.