Description
This Jalapeño Popper Roasted Potato Salad combines the rich, nutty flavor of caramelized Yukon Gold potatoes with the zesty heat of fresh jalapeños. The creamy texture, enhanced by cheese and lime juice, makes it a standout side dish for summer barbecues or potlucks. With its satisfying contrast of crispy potato skins and smooth cream cheese, this dish delivers a delightful flavor experience that’s sure to be a family favorite at any gathering. Perfect for sharing during lunch or dinner, it’s an easy, crowd-pleasing recipe that brings a twist to classic flavors.
Ingredients
- 2 pounds Yukon Gold Potatoes, chopped into 1-inch cubes
- 2 Fresh Jalapeños, finely chopped
- 1 cup Pepper Jack Cheese, shredded
- 8 oz Cream Cheese, softened
- 2 tablespoons Lime Juice
- 2 Green Onions, chopped
- 1 cup Crispy Breadcrumbs, preferably panko
- 2 tablespoons Olive Oil
Instructions
- Preheat your oven to 425°F (220°C).
- Chop Yukon Gold potatoes into 1-inch cubes.
- Toss with olive oil until evenly coated.
- Spread in a single layer on a baking sheet.
- Roast until golden brown and tender, approximately 25-30 minutes.
- Finely chop fresh jalapeños, removing seeds if a milder flavor is desired.
- Sauté jalapeños in a skillet over medium heat for about 3-4 minutes until softened.
- In a large mixing bowl, combine softened cream cheese with lime juice until smooth.
- Fold in shredded Pepper Jack cheese to create a rich base.
- Once potatoes are done roasting, allow them to cool slightly before adding to the creamy mixture.
- Gently fold in sautéed jalapeños and chopped green onions.
- Sprinkle crispy breadcrumbs over the top of the salad just before serving.
- Serve immediately while warm or chill for at least one hour if preparing ahead of time.
Notes
Storage: Store any leftover Jalapeño Popper Roasted Potato Salad in an airtight container in the refrigerator for up to 3 days. Make sure to keep the crispy breadcrumbs separate until ready to serve to maintain their crunchiness.
Reheating: To reheat, place the salad in an oven-safe dish and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the potatoes mushy.
Serving: This salad can be served warm or chilled. For a festive touch, garnish with additional chopped green onions or a sprinkle of extra cheese before serving. Pair it with grilled meats or as a side dish for barbecues.
Chef’s Tip: For added flavor, consider roasting the jalapeños alongside the potatoes to deepen their sweetness and smokiness. Additionally, feel free to adjust the spice level by including more or fewer jalapeños, or by using a different cheese variety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad Healthy
- Method: Backen
Nutrition
- Calories: 320 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0