Description

Jalapeno Popper Roasted Potato Salad is a flavorful twist on classic potato salad, featuring crispy roasted red potatoes seasoned with ranch and pepper, mixed with a creamy dressing of ranch, mayonnaise, and apple cider vinegar. This salad is enhanced with diced jalapenos, red onions, sharp cheddar cheese, and savory cooked meat, making it a hearty and spicy side dish perfect for gatherings or weeknight meals.

Ingredients

Scale

Potatoes

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

Dressing

½ cup (120 g) ranch dressing
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper

Add-ins

1 small red onion, finely diced
8 pieces cooked, diced meat (reserve some for garnish)
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

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Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
Toss Potatoes: In a large bowl, combine the cubed red potatoes with extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss thoroughly until the potatoes are evenly coated with the seasoning and oil.
Roast Potatoes: Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Roast them uncovered in the oven for 45 to 60 minutes, flipping halfway through the cooking time to ensure even browning, until the potatoes are golden and crispy.
Cool Potatoes: Remove the roasted potatoes from the oven and let them cool for at least 15 minutes. Cooling helps prevent the salad from becoming too watery when mixed with the dressing.
Make Dressing: In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth and well combined.
Add Vegetables and Meat: To the dressing, add finely diced red onion, diced cooked meat (reserving some for garnish), diced jalapenos, and shredded sharp cheddar cheese. Stir gently to incorporate all ingredients evenly.
Combine Salad: Fold the cooled roasted potatoes gently into the dressing mixture, ensuring each potato cube is coated well with the creamy dressing and mixed with the add-ins.
Garnish and Serve: Garnish the salad with the reserved diced meat pieces. Serve the Jalapeno Popper Roasted Potato Salad immediately while still warm for best flavor, or refrigerate until ready to serve.

Notes

For a milder version, reduce the amount of jalapenos or remove seeds before dicing.
Use cooked bacon or ham for the diced meat to add a smoky flavor.
Allowing the potatoes to cool prevents the dressing from thinning out too much.
This salad can be served warm or chilled depending on preference.
To make it vegetarian, omit the diced cooked meat and consider adding extra cheese or smoked tofu.