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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy golden potatoes, crumbled bacon, and a tangy cream-cheese dressing. Roasted potatoes, diced jalapeños, melted cheddar, and green onions make this loaded salad-style side.
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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: 460
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 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. Position a sheet pan so it heats while you prep the potatoes.
  2. Toss halved baby potatoes with olive oil, salt, and pepper. Make sure every potato surface looks glossy and evenly coated.
  3. Roast potatoes for 30-35 minutes at 425°F. Look for golden-brown edges and a crisp, browned exterior.
  4. Let the roasted potatoes cool for 1 hour. Spread them out so steam escapes and they stop steaming.
Make the jalapeño popper dressing and assemble
  1. Mix cream cheese and sour cream until smooth. Stop when the mixture is lump-free and spoonable.
  2. Combine the cooled potatoes, bacon, jalapeños, and cheddar. Toss gently so the cheddar begins to melt on warm potatoes.
  3. Toss the potato mixture with the cream cheese dressing. Continue until the potatoes look evenly coated and creamy.
  4. Top with green onions before serving. Finish with fresh slices for a bright green cue.

Notes

For the best texture, cool the roasted potatoes fully before mixing in the bacon and jalapeños so the salad stays thick instead of watery. Store covered in the refrigerator for up to 3 days. Freezing is not recommended because dairy dressing and potato texture change after thawing. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the creamy jalapeño popper flavor.