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!