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Jalapeño Popper Roasted Potato Salad

Jalapeño popper roasted potato salad with crispy, golden roasted potatoes tossed in a tangy cream cheese sour cream dressing. Loaded with diced jalapeños, bacon, and cheddar, then finished with sliced green onions for a bright crunch.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Roasted potato base
  • 3 lb baby potatoes Halved for even roasting.
  • 3 tbsp olive oil Helps crisp the potatoes and carry seasoning.
  • salt and pepper Season to taste; use both salt and black pepper.
  • 8 slice bacon Cooked until crisp, then crumbled.
  • 2 jalapeños Seeded and diced.
  • 8 oz cream cheese Softened to blend smoothly.
  • 0.5 cup sour cream Stirs into the cream cheese dressing.
  • 1 cup cheddar cheese Shredded for easy melting/tossing.
  • 0.25 cup green onions Sliced for topping right before serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and roast potatoes
  1. Preheat the oven to 425°F so it’s hot when the potatoes go in. Use a sheet pan for space to spread them out.
  2. Toss the baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them on the sheet pan in a single layer.
  3. Roast for 30-35 minutes at 425°F until the potatoes are golden and browned at the edges. Flip or stir once during roasting if needed for even color.
Cool and make the jalapeño popper dressing
  1. Let the roasted potatoes cool for 1 hour at room temperature so they don’t melt the dairy dressing. Keep them on the sheet pan during cooling.
  2. Mix the cream cheese and sour cream until smooth. Stir until there are no lumps.
Assemble and serve
  1. Combine the potatoes, bacon, jalapeños, and cheddar in a mixing bowl for even distribution. Make sure the jalapeños are spread throughout.
  2. Toss everything with the cream cheese dressing until coated. Add more seasoning if needed after tasting.
  3. Top with green onions before serving for fresh flavor and crunch. Serve immediately or at a cool temperature.

Notes

For best texture, cool the potatoes fully before mixing so the dressing stays thick and clings instead of turning greasy. Refrigerate leftovers in a sealed container for up to 3 days; they’re great chilled but soften over time. Freezing isn’t recommended due to the creamy dressing. If you want a lighter version, use reduced-fat cream cheese and sour cream for a still-creamy, spicy result.