Description

This Jalapeno Popper Roasted Potato Salad is a flavorful twist on the classic potato salad, featuring crispy roasted red potatoes tossed in a creamy ranch and mayonnaise dressing with a kick of diced jalapenos, sharp cheddar, and savory cooked meat. Perfect for gatherings or as a hearty side dish, this recipe combines the best of tangy, spicy, and cheesy flavors in a warm, comforting salad.

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 Salad Mix

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 the oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
Toss the potatoes: In a large bowl, combine the cubed potatoes, olive oil, dry ranch seasoning mix, and pepper. Toss thoroughly until the potatoes are evenly coated with the seasoning and oil.
Roast the potatoes: Spread the seasoned potatoes on the prepared baking sheet in a single, even layer. Roast uncovered for 45-60 minutes, flipping the potatoes halfway through cooking, until they become golden and crispy on the outside.
Cool the potatoes: Remove the roasted potatoes from the oven and allow them to cool for at least 15 minutes. This cooling helps them firm up and prevents the salad from becoming too warm when combined.
Prepare the dressing: In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth and well combined.
Add salad ingredients: Mix the finely diced red onion, cooked diced meat (except the reserved bits for garnish), diced jalapenos, and shredded sharp cheddar cheese into the dressing mixture. Stir gently to incorporate all ingredients.
Combine with roasted potatoes: Carefully fold in the cooled roasted potatoes, making sure each piece is coated with the creamy mixture without breaking the potatoes apart.
Garnish and serve: Garnish the salad with the reserved diced meat pieces for an appealing presentation. Serve immediately while warm, or refrigerate until ready to serve.

Notes

Use red potatoes for their waxy texture that holds up well during roasting and mixing.
Adjust jalapeno quantity based on your preferred spice level.
Roasting the potatoes until crispy is key for texture contrast in the salad.
This salad can be served warm or chilled, making it versatile for different occasions.
Reserve some cooked meat for an attractive garnish on top.
For a vegetarian version, omit the cooked meat and add extra cheese or other veggies like bell peppers.