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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy golden potatoes, diced jalapeños, bacon, and a tangy cream cheese dressing. Loaded with shredded cheddar and finished with green onions for a bold, spicy side dish.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Roasted potatoes and toppings
  • 3 lb baby potatoes Halved.
  • 3 tbsp olive oil
  • 0.5 salt and pepper Season to taste.
  • 8 bacon Cooked and crumbled.
  • 2 jalapeños Seeded and diced.
  • 8 oz cream cheese Softened.
  • 0.5 cup sour cream
  • 1 cup cheddar cheese Shredded.
  • 0.25 cup green onions Sliced.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat oven to 425°F and position a rack in the middle. The oven should be fully hot before baking.
  2. Toss halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them on a sheet pan in a single layer for even browning.
  3. Roast for 30-35 minutes at 425°F, stirring once halfway through, until golden and crisp at the edges. Watch for browned spots and a tender center.
  4. Let the roasted potatoes cool for 1 hour at room temperature. They should feel warm to cool so the dressing doesn’t melt.
Make the jalapeño popper dressing and assemble
  1. Mix softened cream cheese and sour cream until smooth. Stop when the texture looks creamy with no lumps.
  2. Combine cooled potatoes, crumbled bacon, diced jalapeños, and shredded cheddar in a large bowl. Toss until everything is evenly distributed.
  3. Toss the potato mixture with the cream cheese dressing until coated. The salad should look glossy and thick with cheese clinging to potatoes.
  4. Top with sliced green onions before serving. Add them right before serving for a fresh green crunch.

Notes

For the best texture, cool the roasted potatoes to room temperature before mixing—this keeps cheddar from turning oily. Store leftovers in an airtight container in the refrigerator up to 3 days; for best results, stir well before serving. Freezing isn’t recommended because potatoes and dairy-based dressing can change texture. To make it lighter, use reduced-fat cream cheese and sour cream (the dressing will still be creamy but slightly less rich).