Description
This Jalapeno Popper Roasted Potato Salad is a flavorful twist on traditional potato salad, combining crispy roasted potatoes with a creamy, tangy ranch dressing, spicy jalapenos, sharp cheddar cheese, and savory diced meat for a delicious and hearty side dish perfect for gatherings or weeknight meals.
Ingredients
Scale
Potatoes
- 3 pounds red potatoes, washed, 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, reserving some for garnish
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Prepare the Potatoes: In a large bowl, toss the cubed red potatoes with olive oil, dry ranch seasoning mix, and 2 teaspoons of pepper until they are evenly coated with the seasoning.
- Roast the Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet. Roast them uncovered in the preheated oven for 45 to 60 minutes, flipping the potatoes halfway through the roasting time, until they are golden and crispy on the outside.
- Cool the Potatoes: Remove the potatoes from the oven and allow them to cool for at least 15 minutes to reach a temperature that won’t wilt the salad ingredients.
- Make the Dressing: In a large bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon of black pepper until smooth and combined.
- Add Salad Ingredients: Stir in the finely diced red onion, diced cooked meat (reserve some for garnish), diced jalapeno peppers, and shredded sharp cheddar cheese into the dressing mixture until thoroughly combined.
- Combine Potatoes and Dressing: Gently fold the roasted potatoes into the dressed mixture, making sure each potato cube is well coated with the creamy dressing and mixed evenly with the other ingredients. Garnish the salad with the reserved diced meat on top.
- Serve or Store: Serve the potato salad immediately while warm for the best flavor and texture, or refrigerate until ready to serve. This salad can be enjoyed chilled or at room temperature.
Notes
- Red potatoes are ideal for roasting because they hold their shape well and become crispy on the outside.
- Adjust the amount of jalapenos or omit them entirely for a milder salad.
- Use cooked bacon or cooked sausage as the diced meat for authentic jalapeno popper flavors.
- This salad can be made a few hours ahead and stored in the refrigerator; just bring it to room temperature before serving for the best taste.
- For a vegetarian version, simply omit the diced meat and consider adding extra cheese or a plant-based protein.
