Description
This Jalapeno Popper Roasted Potato Salad combines tender, crispy roasted red potatoes with the creamy zest of ranch dressing, the bite of diced jalapenos, sharp cheddar cheese, and savory cooked meat. It’s a flavorful twist on classic potato salad that delivers a spicy, smoky, and tangy experience perfect for gatherings or as a hearty 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 and 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
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Prepare Potatoes: In a large bowl, combine the cubed red potatoes, extra virgin olive oil, the dry ranch seasoning mix, and 2 teaspoons of pepper. Toss thoroughly to evenly coat all the potatoes with the seasoning and oil.
- Roast Potatoes: Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast uncovered in the preheated oven for 45 to 60 minutes, flipping the potatoes halfway through cooking to ensure even browning and crispiness, until golden and crispy.
- Cool Potatoes: Remove the potatoes from the oven and allow them to cool for at least 15 minutes. Cooling helps prevent the salad from becoming soggy and allows better flavor absorption.
- Make Dressing: In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and ¼ teaspoon black pepper until smooth and creamy.
- Add Mix-ins: Stir in finely diced red onion, cooked diced meat (reserved a portion for garnishing), diced jalapeno peppers, and shredded sharp cheddar cheese into the dressing until evenly combined.
- Combine Salad: Gently fold the cooled roasted potatoes into the dressing mixture, making sure each potato piece is coated well to absorb the flavors. Garnish with reserved diced meat pieces for added texture and flavor.
- Serve: Serve the potato salad immediately while still warm for best flavor. Alternatively, refrigerate until ready to serve; chilling will allow the flavors to meld but the texture may firm up slightly.
Notes
- Use red potatoes for their waxy texture and ability to hold their shape after roasting.
- Adjust the amount of jalapenos to control the heat level according to your preference.
- For a vegetarian option, omit the cooked meat and consider adding extra cheese or a plant-based meat substitute.
- This salad can be prepared a day ahead to enhance the flavors but add cheese and jalapenos just before serving to maintain freshness and texture.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
