Description

This Jalapeno Popper Roasted Potato Salad combines crispy roasted red potatoes coated with a zesty ranch seasoning, blended seamlessly with creamy ranch dressing, mayonnaise, and a tangy apple cider vinegar mix. Enhanced with spicy jalapenos, sharp cheddar cheese, diced red onions, and savory cooked meat, this dish brings a delightful twist to traditional potato salad — perfect for gatherings or as a flavorful side dish.

Ingredients

Scale

Potatoes

3 pounds red potatoes, washed, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons (1 packet) dry ranch seasoning mix
2 teaspoons pepper

Dressing & Mix-ins

½ cup (120 g) ranch dressing
½ cup (116 g) mayonnaise
3 tablespoons (60 g) apple cider vinegar
¼ teaspoon black pepper
1 small red onion, finely diced
8 pieces cooked, diced meat, reserving some for garnish
2 medium jalapeno peppers, diced
1 cup sharp cheddar cheese, finely shredded

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Instructions

Preheat Oven: Preheat the oven to 425°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray to prevent potatoes from sticking.
Prepare Potatoes: In a large bowl, combine the cubed red potatoes, extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss thoroughly until all potato cubes are evenly coated with the seasoning mixture.
Roast Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer. Roast uncovered in the preheated oven for 45 to 60 minutes, flipping the potatoes halfway through the cooking time to ensure even browning and crispiness.
Cool Potatoes: Once golden and crispy, remove the potatoes from the oven and allow them to cool for at least 15 minutes. This prevents the dressing from becoming too runny when mixed later.
Make Dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth and combined well.
Add Salad Ingredients: Stir in the finely diced red onion, cooked diced meat, diced jalapeno peppers, and shredded sharp cheddar cheese to the dressing mixture. Mix gently to combine all ingredients evenly.
Combine Potatoes and Dressing: Carefully fold the cooled roasted potatoes into the prepared dressing and mix-ins, ensuring each potato piece is coated with the flavorful mixture.
Garnish and Serve: Garnish the salad with some of the reserved diced meat pieces for added flavor and presentation. Serve the potato salad immediately while still slightly warm, or refrigerate until ready to serve.

Notes

Use parchment paper and nonstick spray to prevent roasted potatoes from sticking and to make cleanup easier.
Cooling the potatoes before mixing with the dressing helps maintain the salad’s texture and prevents sogginess.
Adjust the amount of jalapenos based on your preferred spice level.
Leftover roasted potatoes can be stored in the refrigerator for up to 3 days; mix with dressing just before serving.
The cooked diced meat can be bacon, ham, or cooked sausage, depending on your taste preference.

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Category: Salad
Method: Roasting
Cuisine: American