Jalapeno Popper Hot Potato Salad
Created by dienia b on July 10, 2023
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #41121
Ingredients
- Roasted Potatoes
- 3 pounds red potatoes, chunked
- 2 tablespoons extra virgin olive oil
- 1 ounce dry ranch seasoning mix (1 packet)
- 4 ounces cream cheese, softened
- 2 teaspoons pepper
- Salad
- 1/2 cup ranch dressing
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 8 ounces bacon, (8 slices)
- 2 jalapeno peppers, diced
- 8 ounces sharp cheddar cheese, finely shredded, (1 cup)
How to Make
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Step 1: Preheat oven to 425°F. Line a sheet pan with parchment paper.
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Step 2: Spray with nonstick cooking spray.
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Step 3: In a large bowl, combine potatoes, oil, dry ranch seasoning mix, and pepper.
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Step 4: Toss to coat completely.
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Step 5: Place cubed potatoes onto the lined baking sheet.
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Step 6: Add bacon on the side.
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Step 7: Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
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Step 8: When still hot mix with softened cream cheese.
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Step 9: After roasting, prepare the salad and allow the roasted potatoes to cool for at least 15 minutes.
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Step 10: Salad:
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Step 11: To a large mixing bowl. add ranch dressing, mayonnaise, apple cider vinegar, and pepper.
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Step 12: Mix until creamy.
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Step 13: Add onion, jalapeno, and cheddar cheese.
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Step 14: Mix until combined.
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Step 15: Let sit until potatoes are done, in the fridge.
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Step 16: Gently fold in the warm potatoes and bacon mixing until every potato is coated in the dressing.
Nutritional Facts
- 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