A delicious and creamy potato salad inspired by jalapeño poppers, featuring roasted baby potatoes, crispy bacon, and a blend of cheeses.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Salad
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup cooked bacon, crumbled
1 cup sharp cheddar cheese, shredded
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
2 jalapeños, seeded and diced
2 green onions, sliced
Fresh cilantro, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
While the potatoes are roasting, in a separate bowl, mix together the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the diced jalapeños, crumbled bacon, and half of the shredded cheddar cheese.
Once the potatoes are done, let them cool slightly before adding them to the cream cheese mixture. Gently fold everything together until well combined.
Transfer the potato salad to a serving dish and top with the remaining cheddar cheese and sliced green onions. Garnish with fresh cilantro if desired.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a spicier kick, leave some seeds in the jalapeños or add a dash of hot sauce to the cream cheese mixture.
Substitute the bacon with cooked and crumbled sausage or a plant-based bacon alternative for a different flavor profile.