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Jalapeño Popper Roasted Potato Salad

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Ingredients

Scale

  • 2 pounds baby potatoes (or any small potatoes), halved

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 2–3 fresh jalapeños, seeds removed and finely chopped

  • 1/2 cup cream cheese, softened

  • 1/2 cup mayonnaise (ensure it’s halal)

  • 1/2 cup sour cream

  • 1 cup shredded cheddar cheese (or a mix of cheddar and cream cheese for extra creaminess)

  • 1/4 cup fresh cilantro, chopped (optional for garnish)

  • 2 tablespoons pickled jalapeños, finely chopped (optional)

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • A pinch of smoked paprika (optional)

  • Fresh lime juice (optional, for a zesty finish)

Ingredient Highlights

  • Potatoes: The foundation of the salad, baby potatoes are roasted to provide a crispy texture on the outside while remaining tender inside.

  • Jalapeños: Fresh jalapeños add a spicy kick, while pickled jalapeños, if used, contribute tangy flavor and additional heat.

  • Cream Cheese & Sour Cream: These ingredients create the creamy, rich base for the dressing, ensuring the potato salad has that smooth, indulgent texture.

  • Cheddar Cheese: The melted cheddar cheese in the dressing ties the salad together with a satisfying savory flavor.

  • Mayonnaise: The mayonnaise binds the ingredients together, adding a smooth consistency to the salad and enriching the flavors.

Instructions

Prepare the Potatoes:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

  2. Roast the Potatoes: Cut the baby potatoes in half and toss them with olive oil, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet.

  3. Bake: Roast the potatoes for 35-40 minutes, or until golden brown and crispy on the edges, flipping them halfway through to ensure even roasting. Once done, remove from the oven and let them cool to room temperature.

Prepare the Dressing:

  1. Mix the Creamy Base: In a medium-sized bowl, combine the softened cream cheese, mayonnaise, and sour cream. Whisk until smooth and creamy.

  2. Add Seasonings: Stir in the garlic powder, onion powder, and smoked paprika (if using) for extra depth of flavor.

  3. Mix in the Jalapeños: Add the chopped fresh jalapeños, pickled jalapeños (optional), and shredded cheddar cheese. Stir well to combine all the ingredients.

Combine the Potatoes and Dressing:

 

  1. Toss Potatoes with Dressing: Once the roasted potatoes have cooled slightly, place them in a large bowl. Pour the creamy jalapeño dressing over the potatoes and gently toss to coat them evenly.

  2. Garnish: If desired, sprinkle fresh chopped cilantro and a squeeze of lime juice over the top to add freshness and a zesty finish.

  3. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Nutrition

Find it online: https://buttereats.com/jalapeno-popper-roasted-potato-salad/