Jalapeno Popper Potato Salad: A Spicy Twist on a Classic Favorite

Quick Benefits

Jalapeno Popper Potato Salad is a bold, creamy, and satisfying upgrade to the classic potato salad. Packed with crispy roasted potatoes, sharp cheddar cheese, smoky bacon, and spicy jalapeños, this dish offers a flavorful punch that’s perfect for BBQs, potlucks, or game day gatherings.

Essential Ingredients

Potatoes

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

Salad

• 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 slices bacon, cooked and diced (reserve some for garnish)
• 2 medium jalapeno peppers, diced
• 1 cup sharp cheddar cheese, finely shredded

Preparation Steps

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, combine the potatoes, olive oil, dry ranch seasoning mix, and black pepper. Toss to coat evenly. Spread the potatoes on the prepared sheet pan and bake uncovered for 45-60 minutes, flipping after 30 minutes, until crispy. Let cool for 15 minutes.
3. In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth.
4. Add diced red onion, bacon (reserving some for garnish), jalapenos, and cheddar cheese. Mix well.
5. Gently fold in the cooled roasted potatoes until evenly coated. Garnish with reserved bacon and serve warm or chilled.

Health Benefits

This salad provides a balance of carbohydrates, protein, and fats. Red potatoes are a great source of vitamin C and potassium, while jalapenos offer metabolism-boosting capsaicin. Using Greek yogurt in place of mayonnaise can lighten the recipe without sacrificing flavor.

Serving Suggestions

Serve as a side dish at cookouts, summer picnics, or tailgating parties. It pairs well with grilled meats, burgers, or sandwiches. For a party spread, serve it in small cups or lettuce boats for a fun presentation.

Creative Variations

• Lighter Version: Replace mayonnaise with Greek yogurt or light sour cream.
• Extra Heat: Add diced pickled jalapeños or a dash of hot sauce.
• Vegetarian: Omit bacon or use a plant-based alternative.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving cold or allow to sit at room temperature for 15 minutes if preferred warm.

Pro Tips

• Let potatoes cool slightly before mixing to prevent the dressing from thinning out.
• Use sharp cheddar for a bold cheesy flavor.
• Dice jalapeños finely to evenly distribute their heat throughout the salad.

Frequently Asked Questions

Q: Can I use a different type of potato? A: Yes, Yukon gold or russet potatoes also work well, though they may have a different texture.

Q: Can this be made ahead of time? A: Absolutely! Prepare it a day in advance and refrigerate. It often tastes better the next day.

Q: How can I make it less spicy? A: Remove the jalapeño seeds or reduce the quantity used. You can also add a little extra ranch or mayonnaise to mellow the heat.

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