Jalapeno Popper Hot Potato Salad

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.