Jalapeno Popper Hot Potato Salad
Recipe: #41121
July 10, 2023
"A spicy side for southwestern dishes."
Original is 8 servings
Ingredients
- Roasted Potatoes
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- Salad
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Nutritional
- Serving Size: 1 (281.7 g)
- Calories 354.2
- Total Fat - 19.7 g
- Saturated Fat - 6.2 g
- Cholesterol - 33.2 mg
- Sodium - 681 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 5.3 g
- Sugars - 2.6 g
- Protein - 16.8 g
- Calcium - 332.1 mg
- Iron - 6.3 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Line a sheet pan with parchment paper.
Step 2
Spray with nonstick cooking spray.
Step 3
In a large bowl, combine potatoes, oil, dry ranch seasoning mix, and pepper.
Step 4
Toss to coat completely.
Step 5
Place cubed potatoes onto the lined baking sheet.
Step 6
Add bacon on the side.
Step 7
Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
Step 8
When still hot mix with softened cream cheese.
Step 9
After roasting, prepare the salad and allow the roasted potatoes to cool for at least 15 minutes.
Step 10
Salad:
Step 11
To a large mixing bowl. add ranch dressing, mayonnaise, apple cider vinegar, and pepper.
Step 12
Mix until creamy.
Step 13
Add onion, jalapeno, and cheddar cheese.
Step 14
Mix until combined.
Step 15
Let sit until potatoes are done, in the fridge.
Step 16
Gently fold in the warm potatoes and bacon mixing until every potato is coated in the dressing.
Tips
No special items needed.
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