Jalapeno Popper Roasted Potato Salad
Yield: 8
Calories: 440kcal
Equipment
- 1 Sheet Pan
- 1 Large Bowl
Ingredients
Potatoes
- 3 Lbs Red Potatoes, Washed, cut into small cubes
- 2 TBSP Extra Virgin Olive Oil
- 2 TSP Pepper
- 2 TBSP Dry Ranch Season
Salad
- 1/2 Cup Ranch Dressing
- 1/2 Cup Mayonnaise
- 3 TBSP Apple Cider Vinegar
- 1/4 TSP Black Pepper
- 1 Small Onion, Finely diced
- 8 Pieces Bacon, Cooked, diced, reserving some for garnish
- 2 Med Jalapenos, Diced
- 1 Cup Shredded Cheddar Cheese, Finely Shredded
- 6 Lg Eggs
- 3 TBSP Mustard
Instructions
Potatoes
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Spray with nonstick cooking spray .In a large bowl combine potatoes, oil, dry ranch seasoning mix, and pepper. Toss to coat completely. Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes. After roasting, prepare the salad and allow the roasted potatoes to cool for at least 15 minutes.
Salad
- To a large mixing bowl add ranch dressing, mayonnaise, mustard, apple cider vinegar, and pepper. Mix until creamy. Add onion, bacon, jalapeno, eggs and cheddar cheese. Mix until combined .Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved crumbled bacon. The salad can be served warm or refrigerated until ready to serve. If refrigerating, place it in an airtight container.
Notes
Air Fryer Roasted Potatoes
- Prepare the potatoes as instructed.
- Place the potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.
- Set aside to cool for about 15 minutes before assembling the salad.