Roasted Potato Salad with Crispy Bacon
Instructions:
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Roast the Potatoes:
- Preheat your oven to 425°F (220°C).
- Toss the quartered potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges. Allow the potatoes to cool slightly after roasting.
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Prepare the Dressing:
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- Stir in the cheddar cheese, jalapeños, and chives.
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Assemble the Salad:
- Add the roasted potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.
- Fold in the crumbled bacon, reserving a small amount for garnish.
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Garnish and Serve:
- Transfer the salad to a serving dish. Garnish with the reserved bacon, extra chives, and parsley if desired.
- Serve warm, at room temperature, or chilled, depending on your preference.
Conclusion:
Jalapeño Popper Roasted Potato Salad with Crispy Bacon is a crowd-pleasing side dish that strikes the perfect balance of creamy, cheesy, and spicy. The roasted potatoes add a delightful texture, while the jalapeños provide a subtle heat that’s complemented by the smoky bacon and tangy dressing. Whether you’re hosting a gathering or simply looking to elevate your meal, this potato salad is guaranteed to impress. Enjoy the bold flavors and prepare for the compliments to roll in!
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