Jalapeño Popper Roasted Potato Salad

Jalapeño Popper Roasted Potato Salad

 

INGREDIENTS :

 

Potatoes:

3 pounds red potatoes, washed, cut into small cubes

2 tablespoons extra virgin olive oil

2 tablespoons (1 packet) dry ranch seasoning mix

2 teaspoons pepper

 

Salad:

½ cup (120 g) ranch dressing

½ cup (116 g) mayonnaise

3 tablespoons (60 g) apple cider vinegar

¼ teaspoon black pepper

1 small red onion, finely diced

8 pieces bacon, cooked, diced, reserving some for garnish

2 medium jalapeno peppers, diced

1 cup sharp cheddar cheese, finely shredded

 

 

INSTRUCTIONS:

 

Potatoes:

Preheat Oven:

Preheat to 425°F and line a sheet pan with parchment paper. Spray with nonstick cooking spray.

 

Prepare Potatoes:

In a large bowl, toss potatoes with oil, dry ranch seasoning mix, and pepper.

Spread potatoes on the lined baking sheet and bake for 45-60 minutes, flipping after 30 minutes, until crispy.

Let cool for at least 15 minutes.

 

Salad:

Mix Dressing:

In a large bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and pepper until creamy.

 

Add Ingredients:

Stir in onion, bacon, jalapeno, and cheddar cheese until combined.

Gently fold in the warm potatoes, ensuring all are coated. Garnish with reserved bacon.

 

Serve:

Serve warm or refrigerate in an airtight container until ready to serve & enjoy!