Olivia McKenney
If you’ve ever wished jalapeno poppers and potato salad could join forces, this recipe is your answer. Jalapeno Popper Roasted Potato Salad combines the bold, spicy kick of jalapeno peppers with creamy, smoky elements from crispy bacon and a tangy cheese-filled sauce. It’s everything you love about comfort food, elevated with a punch of heat and irresistible texture.
Golden roasted potatoes serve as the perfect canvas for a rich, popper-inspired dressing. This dish isn’t your typical picnic salad—it’s warm, creamy, a little spicy, and unapologetically indulgent. Whether served at a barbecue or as a dinner side, it’ll win hearts fast.
What Kind of Potatoes Should I Use?
Small baby Yukon Gold or red potatoes are ideal. Their skins get perfectly crispy in the oven, while the interiors stay fluffy and rich. These types hold their shape well and absorb the creamy dressing without getting mushy.
Ingredients for the Jalapeno Popper Roasted Potato Salad
- Baby Yukon Gold Potatoes: These roast beautifully and serve as a hearty, flavorful base.
- Jalapenos: Fresh and sliced for a spicy bite and signature popper flavor.
- Cream Cheese: Adds creamy depth and that classic popper richness.
- Sour Cream: Balances out the richness and adds a cool, tangy element.
- Shredded Cheddar Cheese: Melts slightly over the warm potatoes, bringing in sharp, savory notes.
- Green Onions: Offer freshness and a bit of crunch to cut through the creaminess.
- Crispy Bacon: Adds smoky saltiness and crunch for contrast.
- Garlic Powder + Smoked Paprika: Seasonings that echo the smoky, savory profile of traditional jalapeno poppers.
- Salt and Pepper: To taste, tying all flavors together.
How To Make the Jalapeno Popper Roasted Potato Salad
Step 1: Roast the Potatoes
Preheat your oven to 425°F. Cut the baby potatoes in halves or quarters, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and golden brown.
Step 2: Crisp the Bacon
While the potatoes roast, cook the bacon in a skillet until crispy. Drain on paper towels and crumble once cooled.
Step 3: Make the Dressing
In a mixing bowl, combine softened cream cheese, sour cream, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix until smooth. Stir in a few chopped jalapeno slices and some green onions for extra pop.
Step 4: Toss It All Together
Once the potatoes are done and still warm, toss them in a large bowl with the creamy dressing. Fold in the crumbled bacon and more jalapeno slices. Adjust seasoning if needed.
Step 5: Garnish and Serve
Top with additional cheddar, bacon bits, green onions, and sliced jalapenos. Serve warm or at room temperature.
How to Serve and Store This Zesty Potato Salad
This dish is best served slightly warm or at room temperature to fully enjoy the creamy, melty texture of the cheese and sauce. It pairs perfectly with grilled meats like ribs or chicken and can easily stand alone as a hearty appetizer.
To store leftovers, place the salad in an airtight container in the refrigerator. It will keep for up to 3 days. When reheating, use a microwave-safe dish and heat in short bursts, stirring occasionally for even warmth. You can also enjoy it cold, but the texture is best when gently reheated.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can roast the potatoes and cook the bacon a day ahead. Just store them separately and assemble with the dressing right before serving.
Can I use another type of cheese?
Absolutely. Pepper Jack adds a spicy twist, or try Monterey Jack for a milder flavor.
How spicy is this salad?
It has a mild to moderate heat. Remove jalapeno seeds for less spice, or leave them in (and add more!) for extra kick.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute that still provides tang and creaminess.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free, but double-check any packaged items like bacon to be sure.
Can I make it vegetarian?
Yes, just omit the bacon or replace it with a vegetarian bacon alternative.
Want More Side Dish Ideas with a Bold Twist?
If you love this Jalapeno Popper Roasted Potato Salad, you’ll probably enjoy these other delicious creations:
- Cheesy Ranch Potatoes for a creamy, herby comfort fix.
- Mississippi Sin Quiche for a brunchy twist with bold flavor.
- Air Fryer Spicy Buffalo Chicken Wraps if you want a spicy grab-and-go meal.
- Sweet & Spicy Garlic Honey BBQ Chicken Pasta for a full-flavored dinner option.
- Mexican Cornbread Casserole to add savory spice to your next meal.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add extra jalapeno slices or switch up the cheese? Maybe even tried it with sweet potatoes?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder, better dishes.
Jalapeno Popper Roasted Potato Salad
- Total Time: 45 minutes
- Yield: Serves 6
Description
This Jalapeno Popper Roasted Potato Salad brings together the best of two favorites: creamy, cheesy jalapeno poppers and hearty roasted potatoes. Perfectly crisp on the outside and fluffy inside, the potatoes are coated in a luscious blend of cream cheese, sour cream, cheddar, smoky spices, and crispy bacon. Ideal for BBQs, potlucks, or weeknight dinners that need a spicy, savory kick.
Ingredients
2 pounds baby Yukon Gold potatoes, halved or quartered
2 tablespoons olive oil
Salt and pepper to taste
6 slices bacon, cooked and crumbled
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese
2 fresh jalapenos, sliced (adjust to taste)
3 green onions, sliced
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 425°F. Toss halved potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway.
- Cook bacon until crispy. Drain, cool, and crumble.
- In a bowl, mix cream cheese, sour cream, cheddar cheese, garlic powder, paprika, salt, and pepper until smooth. Stir in chopped jalapenos and green onions.
- While potatoes are still warm, toss them with the dressing mixture in a large bowl.
- Fold in bacon crumbles and garnish with extra cheese, green onions, and jalapeno slices. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
