Jalapeño Popper Roasted Potato Salad
A flavorful twist on classic potato salad, combining creamy, cheesy richness with spicy jalapeños for a colorful, crowd-pleasing side dish.
Ingrédients
Main ingredients
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup chopped green onions
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Wash the baby potatoes thoroughly. If using larger potatoes, chop them into bite-sized pieces. Dice the jalapeños and chop the green onions.
Cooking
- Bring salted water to a boil and add the baby potatoes. Boil until tender, about 15-20 minutes. Drain and let cool before cutting in half.
Mixing the Dressing
- Combine mayonnaise, sour cream, and Dijon mustard in a bowl, whipping until smooth. Add garlic powder.
Combining Ingredients
- Fold in shredded cheddar and diced jalapeños into the dressing, seasoning with salt and pepper.
Tossing the Salad
- Add halved potatoes to the dressing, tossing gently to coat.
Finishing Touch
- Fold in chopped green onions and cover the bowl. Chill for at least one hour.
Serving
- Give the salad a final stir before serving. Adjust seasoning if needed.
Notes
This salad can be made ahead of time, allowing the flavors to meld. It can be stored in the refrigerator for 3-5 days. Freeze leftover salad if necessary, but expect some texture change upon thawing.