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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy roasted potatoes, bacon, cream cheese, and cheddar. Creamy sour-cream dressing coats the potatoes, while seeded jalapeños add controlled heat and green onions finish each bite.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb baby potatoes Halve for even roasting.
  • 3 tbsp olive oil Helps potatoes crisp in the oven.
  • 1 salt Season to taste.
  • 1 pepper Season to taste.
  • 2 jalapeños Seed and dice to manage heat.
  • 1 can (15 oz) bacon Cooked and crumbled; if using packaged slices, crumble after cooking.
  • 1 oz cream cheese Softened so it mixes smoothly.
Dressing and topping
  • 0.5 cup sour cream Stir until glossy and smooth with the cream cheese.
  • 8 oz cream cheese Used in the dressing base; softened.
  • 1 cup cheddar cheese Shredded for easy melting and even coating.
  • 0.25 cup green onions Sliced; reserve some for a fresh top layer.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F with a sheet pan inside. Spread the tray so the potatoes roast instead of steam.
  2. Toss the baby potatoes with olive oil, salt, and pepper. Coat all cut sides so they brown evenly.
  3. Roast the potatoes at 425°F for 30-35 minutes until golden and crisp at the edges. Shake the pan once halfway through for even browning.
Cool and make the jalapeño popper dressing
  1. Let the roasted potatoes cool for 1 hour before mixing. This prevents the cheese dressing from turning greasy.
  2. Mix the cream cheese and sour cream until smooth. Stir until there are no cream cheese lumps.
Assemble the loaded potato salad
  1. Combine the cooled potatoes, bacon, jalapeños, and cheddar in a large bowl. Fold gently so the cheddar is distributed.
  2. Toss the potato mixture with the cream cheese dressing until evenly coated. Scrape the bowl so the last streaks get dressed.
  3. Top with green onions before serving. Add them right before eating for bright color and mild crunch.

Notes

For the crispest texture, roast on a preheated sheet pan and cool the potatoes fully before adding the cream-cheese dressing. Store covered in the refrigerator for up to 3 days; the potatoes will soften over time. Freezing is not recommended because dairy dressing changes texture. For a lower-fat option, use light cream cheese and light sour cream to keep the creamy flavor with fewer calories.