Description

This Jalapeño Popper Roasted Potato Salad is a creamy, spicy twist on a classic potato salad. Tender baby potatoes are boiled until soft, then tossed in a zesty mixture of mayonnaise, sour cream, sharp cheddar cheese, fresh jalapeños, and green onions. Enhanced with Dijon mustard and garlic powder, this salad delivers bold flavors with a cool, creamy texture perfect for any gathering or BBQ.

Ingredients

Scale

Potatoes

2 pounds baby potatoes

Salad Dressing and Mix-ins

1 cup mayonnaise
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup diced jalapeños
1/4 cup chopped green onions
2 tablespoons Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Boil Potatoes: Place the baby potatoes in a pot of boiling water and cook until tender when pierced with a fork, about 15-20 minutes.
Drain and Cool: Drain the potatoes and allow them to cool slightly until they are easy to handle. Then, cut each potato in half.
Prepare Dressing: In a large mixing bowl, combine mayonnaise, sour cream, shredded cheddar cheese, diced jalapeños, chopped green onions, Dijon mustard, and garlic powder. Stir well to create a creamy and flavorful dressing.
Toss Potatoes: Add the halved potatoes to the bowl with the dressing mixture and gently toss to coat all the potatoes evenly without mashing them.
Season: Taste the salad and season with salt and pepper according to your preference.
Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill before serving.

Notes

For extra heat, leave some seeds in the jalapeños or add additional diced jalapeños.
If you prefer a tangier flavor, you can add a splash of vinegar or lemon juice to the dressing.
Use more or less cheddar cheese based on your taste preference.
The salad can be prepared a day in advance and refrigerated to deepen the flavor.
Make sure not to overcook the potatoes to avoid them breaking apart when mixed.