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Jalapeno Popper Roasted Potato Salad

A creamy and flavorful twist on traditional potato salad, featuring roasted potatoes and spicy jalapenos in a delicious dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds baby potatoes (red or yellow) Opt for baby potatoes for a creamier texture.
  • 2-3 pieces jalapenos, diced Remove seeds for less heat.
  • 1 cup cream cheese, softened
  • ½ cup Greek yogurt or sour cream
  • 1 cup shredded cheddar cheese
  • ½ cup chopped green onions
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional crumbled bacon Substitute with plant-based bacon if needed.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the baby potatoes, then cut them in half.
  3. In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Place them on a baking sheet in a single layer.
Roasting Potatoes
  1. Roast the potatoes in the preheated oven for 20-25 minutes or until golden brown and tender, flipping halfway through.
Prepare Dressing
  1. While the potatoes are roasting, prepare your creamy dressing. In a mixing bowl, blend the softened cream cheese and Greek yogurt until smooth.
  2. Add the diced jalapenos, shredded cheddar cheese, and chopped green onions to the dressing. Stir until combined.
Combine Ingredients
  1. Once the potatoes are finished roasting, let them cool slightly before mixing them into the dressing.
  2. Toss everything together gently, ensuring that all the potatoes are well coated in the creamy mixture.
  3. Adjust seasoning to taste and give it a final stir before serving!

Notes

Chill the salad for at least 30 minutes before serving to enhance flavors. Store leftovers in an airtight container in the refrigerator for 3-5 days.