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Jalapeño Popper Roasted Potato Salad

Jalapeño Popper Roasted Potato Salad That Wow Your Tastebuds

This Jalapeño Popper Roasted Potato Salad blends creamy, zesty elements with spice, perfect for any summer gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Tender and creamy; can be substituted with regular potatoes.
  • 2 tablespoons Olive Oil Key for roasting to achieve crispiness.
  • 1 teaspoon Garlic Powder Adds depth of flavor.
  • 1 teaspoon Smoked Paprika Contributes subtle smokiness.
  • 1 teaspoon Black Pepper Season to taste.
  • 1 teaspoon Salt Essential to enhance flavors.
For the Mix-Ins
  • 6 slices Bacon Brings savory crunch; can be swapped for turkey bacon.
  • 1-2 tablespoons Jalapeños Adjust according to preference.
  • 3 stalks Green Onions Offers freshness.
  • 1/4 cup Cilantro Brightens the dish.
For the Creamy Dressing
  • 8 ounces Cream Cheese Forms the base of the dressing.
  • 1/2 cup Sour Cream Adds tanginess.
  • 1/2 cup Mayonnaise Enriches the dressing.
  • 1 cup Shredded Cheddar Cheese Infuses sharp flavor.
  • 2 tablespoons Lime Juice Provides a tangy finish.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Mixing bowl
  • Whisk
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Wash and slice the baby potatoes in half. Toss with olive oil, garlic powder, smoked paprika, black pepper, and salt.
  3. Spread the seasoned potatoes evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes, then crumble.
  5. Finely dice the jalapeños, adjusting heat level by removing seeds if desired.
  6. In a medium bowl, whisk together softened cream cheese, sour cream, and mayonnaise until smooth.
  7. Once the roasted potatoes are cooled, mix them with the dressing, crumbled bacon, diced jalapeños, chopped green onions, and cilantro.
  8. Squeeze fresh lime juice over the salad and toss gently.
  9. Chill for an hour or serve warm. Enjoy!

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Customize the heat and enjoy a delightful balance of flavors in this potato salad. Store leftovers for up to 3 days in an airtight container.

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