Jalapeno Popper Potato Salad Loved by 1000s
This Jalapeno Popper Potato Salad combines creamy ranch dressing, sharp cheddar, and roasted potatoes with a spicy kick from jalapenos for a bold and irresistible side dish.
Equipment
- Oven
- Baking Sheet
- Large Mixing Bowl
Ingredients
For the Roasted Potatoes
- 3 pounds red potatoes washed and cubed
- 2 tbsp extra virgin olive oil
- 2 tbsp dry ranch seasoning mix
- 2 tsp black pepper
For the Salad
- 1/2 cup ranch dressing
- 1/2 cup mayonnaise
- 3 tbsp apple cider vinegar
- 1/4 tsp black pepper
- 1 small red onion finely diced
- 2 medium jalapeno peppers diced
- 1 cup sharp cheddar cheese finely shredded
- 1 cup crispy soy bacon chopped, or use vegetarian bacon bits
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, ranch seasoning mix, and black pepper until evenly coated.
- Spread the potatoes on the baking sheet in a single layer and roast for 45–60 minutes, flipping halfway through, until golden and crispy.
- Allow the roasted potatoes to cool for 15 minutes before assembling the salad.
- In a large bowl, mix together the ranch dressing, mayonnaise, apple cider vinegar, and pepper until smooth.
- Add diced red onion, jalapenos, cheddar cheese, and crispy soy bacon to the bowl and stir to combine.
- Fold in the roasted potatoes gently until everything is evenly coated.
- Garnish with extra soy bacon and serve warm or chilled.
Notes
For extra heat, leave in the jalapeno seeds. You can also swap chickpeas with tempeh or veggie crumbles.