Jalapeño Popper Potato Salad Recipe
Prep Time:
1 hour
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 2 pounds baby yellow potatoes, halved
  • 3 tablespoons olive oil
  • 1 (0.4-ounce) packet ranch dressing powdered mix
  • ½ teaspoon black pepper
  • 4 ounces cream cheese, softened
  • ⅔ cup mayonnaise
  • 1 ½ tablespoons grainy mustard
  • 1 tablespoon minced pickled jalapeños
  • 1 tablespoon minced fresh jalapeños
  • 1 tablespoon fresh chopped parsley
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh scallions
  • ½ cup chopped cooked bacon
  • ½ cup grated cheddar cheese
Directions
  1. Preheat the oven to 425 F.
  2. Line a large baking sheet with parchment paper.
  3. Place the halved potatoes in a large bowl and drizzle with olive oil.
  4. Season the potatoes with the powdered ranch dressing and black pepper, tossing to evenly coat.
  5. Transfer the seasoned potatoes to the prepared baking sheet, spreading out in an even layer.
  6. Place the baking sheet in the oven and bake for 30 minutes or until the potatoes are golden and tender. Remove from the oven and set aside to cool at room temperature.
  7. Once the potatoes have cooled, place cream cheese, mayonnaise, and mustard in a large bowl. Vigorously whisk to combine the salad base until smooth and creamy.
  8. Add the roasted potatoes, pickled jalapeños, fresh jalapeños, parsley, red onion, scallions, bacon, and cheddar to the bowl.
  9. Stir until the potatoes are thoroughly coated and combined, then cover and refrigerate until chilled, about 30 minutes.
  10. Once chilled, serve the potato salad.