Description
A delicious twist on traditional potato salad inspired by jalapeño poppers, featuring crispy roasted potatoes, creamy ingredients, and a spicy kick.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 slices bacon, cooked and crumbled
- 2 medium jalapeños, diced
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the baby potatoes clean. Cut them in halves or quarters for even cooking.
- Spread the potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, black pepper, and salt. Toss to coat.
- Roast in the oven for 25 to 30 minutes, or until golden brown and fork-tender.
- While the potatoes roast, cook the bacon until crispy, then crumble it into small pieces.
- Remove the seeds from the jalapeños, then chop them finely.
- In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise; stir until smooth.
- Once the potatoes cool for about 10 minutes, combine them with the creamy mixture, crumbled bacon, jalapeños, green onions, and cilantro. Fold to coat.
- Sprinkle lime juice over the salad and toss again. Serve warm or chill for an hour before serving.
Notes
Can be made ahead of time and stored in the fridge for up to 3 days. Adjust creaminess by modifying the ratios of cream cheese, sour cream, and mayo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg