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Jalapeño Popper Roasted Potato Salad

Jalapeño Popper Roasted Potato Salad: A Creamy, Spicy Delight

A creamy and spicy Jalapeño Popper Roasted Potato Salad that combines roasted baby potatoes, jalapeños, and rich dressings, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Potatoes Substitute with small regular potatoes if needed
  • 3 tablespoons Olive Oil No specific substitute recommended
  • 1 teaspoon Garlic Powder Fresh garlic can be used for enhanced flavor
  • 1 teaspoon Smoked Paprika Regular paprika can substitute for a milder taste
  • 1 teaspoon Black Pepper Adjust according to taste
  • 1 teaspoon Salt Brings out the freshness of the potatoes
For the Add-ins
  • 6 slices Bacon (cooked and crumbled) Can substitute with vegan bacon for a plant-based option
  • 2 medium Jalapeños (diced) Adjust quantity based on desired heat
  • 8 ounces Cream Cheese (softened) Greek yogurt is a good lighter alternative
  • 1 cup Sour Cream Opt for vegan sour cream if desired
  • 1/2 cup Mayonnaise Can be replaced with avocado for a healthier version
  • 1 cup Shredded Cheddar Cheese Feel free to use Monterey Jack or another cheese
For the Garnish
  • 1/4 cup Green Onions (chopped) Offers fresh crunch and flavor
  • 1/4 cup Fresh Cilantro (chopped) Parsley can be swapped for a different herb
  • 2 tablespoons Lime Juice Omit for a less acidic flavor profile

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • skillet
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Wash the baby potatoes thoroughly and cut them in halves or quarters. Place them on the baking sheet.
  3. Drizzle the potatoes with olive oil and sprinkle with garlic powder, smoked paprika, black pepper, and salt. Toss to coat.
  4. Roast the potatoes in the oven for 25-30 minutes, stirring halfway through until golden brown and fork-tender.
  5. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels and crumble.
  6. Dice the jalapeños after removing stems and seeds for a milder kick.
  7. In a mixing bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth.
  8. Fold in the shredded cheddar cheese into the creamy mixture until well blended.
  9. After cooling the roasted potatoes for about 10 minutes, combine them with the creamy mixture, crumbled bacon, and diced jalapeños.
  10. Fold in chopped cilantro and drizzle with lime juice, mixing gently to combine.
  11. Serve immediately or chill in the refrigerator for an hour to enhance the flavors.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For best flavors, add lime juice and cilantro just before serving.

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