If you want a fun twist on regular potato salad, try this Jalapeno Popper Roasted Potato Salad Recipe.
It has roasted potatoes, crispy bacon, a creamy dressing, and a little heat from jalapenos. It’s like your favorite jalapeno poppers in a salad!
This dish is perfect for BBQs, picnics, or just a family dinner. The best part? The potatoes are crispy on the outside and soft on the inside.
The dressing is creamy and tangy, while the jalapenos give it a nice spice. This salad is easy to make and tastes even better after a little time in the fridge.
Let’s get started! I first had this at a summer party. It was so delicious, I couldn’t stop eating it! Everyone asked for the recipe, and I knew I had to make it at home.

Equipment List
- Large mixing bowls
- Baking sheet
- Parchment paper
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula or spoon
- Skillet (for bacon)
- Oven
Ingredients List
- 2 lbs baby potatoes, cut in half
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 slices of bacon, cooked and crumbled
- 4 oz cream cheese, soft
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 3 jalapenos, seeds removed and chopped
- 2 green onions, chopped
- 1 tsp garlic powder
- ½ tsp smoked paprika
Step-by-Step Preparation
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- Toss potatoes with olive oil, salt, and pepper.
- Spread potatoes out on the baking sheet.
- Roast for 25–30 minutes until golden and crispy.
- Let the potatoes cool down.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise.
- Stir in cheddar cheese, jalapenos, green onions, garlic, and paprika.
- Gently mix in the roasted potatoes and bacon.
- Chill the salad in the fridge for at least 1 hour.
- Before serving, top with extra green onions.
Recipe Tips
- Use full-fat cream cheese and sour cream for the best taste.
- Make sure the potatoes get crispy for the best texture.
- Add more or less jalapeno depending on how spicy you like it.
- Make the salad a day ahead for even better flavor.
- For extra tang, add some chopped pickles.
What Can You Serve With Jalapeno Popper Roasted Potato Salad Recipe?
Grilled Chicken Thighs
Juicy grilled chicken goes well with the creamy, spicy salad.
BBQ Ribs
Tender, juicy ribs taste amazing with this potato salad.
Cornbread Muffins
Soft cornbread is a sweet contrast to the spicy salad.
Conclusion
This Jalapeno Popper Roasted Potato Salad Recipe is creamy, cheesy, and full of flavor. It’s a great side dish for BBQs or casual meals.
Try it, and you’ll see why it’s a new favorite!
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Jalapeno Popper Roasted Potato Salad Recipe
Equipment
- Large mixing bowls
- Baking Sheet
- Parchment paper
- Cutting Board
- Knife
- Measuring cups and spoons
- Spatula or spoon
- Skillet (for bacon)
- Oven
Ingredients
- 2 lbs baby potatoes cut in half
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 slices of bacon cooked and crumbled
- 4 oz cream cheese soft
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 3 jalapenos seeds removed and chopped
- 2 green onions chopped
- 1 tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper.
- Toss potatoes with olive oil, salt, and pepper.
- Spread potatoes out on the baking sheet.
- Roast for 25–30 minutes until golden and crispy.
- Let the potatoes cool down.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise.
- Stir in cheddar cheese, jalapenos, green onions, garlic, and paprika.
- Gently mix in the roasted potatoes and bacon.
- Chill the salad in the fridge for at least 1 hour.
- Before serving, top with extra green onions.
Notes
- Use full-fat cream cheese and sour cream for the best taste.
- Make sure the potatoes get crispy for the best texture.
- Add more or less jalapeno depending on how spicy you like it.
- Make the salad a day ahead for even better flavor.
- For extra tang, add some chopped pickles.
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