Description
This Jalapeno Popper Roasted Potato Salad is a flavorful twist on a classic potato salad, combining crispy roasted potatoes with creamy ranch dressing, diced jalapenos for heat, sharp cheddar cheese, and savory cooked meat. Roasting the potatoes brings a golden, crispy texture that pairs beautifully with the creamy and tangy dressing, making it a perfect side dish for gatherings and BBQs.
Ingredients
Scale
Potatoes and Seasoning
- 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 and Garnish
- 1 small red onion, finely diced
- 8 pieces cooked, diced meat, reserving some for garnish (such as cooked bacon or ham)
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Prepare Potatoes: In a large bowl, combine the cubed red potatoes, extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss everything together until the potatoes are well coated with the seasoning and oil.
- Roast Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast them uncovered in the oven for 45 to 60 minutes, flipping halfway through to ensure even browning, until the potatoes are golden, crispy on the outside, and tender inside.
- Cool Potatoes: Remove the roasted potatoes from the oven and let them cool for at least 15 minutes before mixing them into the salad to prevent wilting of fresh ingredients.
- Make Dressing: In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until well combined and smooth.
- Add Vegetables and Meat: Stir in the finely diced red onion, cooked diced meat (reserve some for garnish), diced jalapeno peppers, and shredded sharp cheddar cheese into the dressing mixture until evenly mixed.
- Combine Salad: Gently fold the roasted and cooled potatoes into the dressing mixture, making sure each potato piece is coated with the creamy dressing and mixed well with the other ingredients.
- Garnish and Serve: Garnish the salad with the reserved diced meat pieces for added texture and flavor. Serve immediately while warm or refrigerate until ready to serve.
Notes
- Use red potatoes as they hold their shape well during roasting.
- Adjust jalapeno quantity for desired spice level.
- Reserve some cooked meat for garnish to enhance presentation.
- Can be served warm or chilled depending on preference.
- Ensure potatoes are adequately cooled before mixing to avoid wilting the salad.
