Jalapeño Popper Potato Salad combines roasted russet potatoes with a creamy mayo-sour cream dressing, cheddar cheese, bacon, and both fresh and pickled jalapeños for a spicy, savory take on the classic picnic side dish.
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Cube the russet potatoes and spread them on a baking sheet.
Sprinkle with ranch powder, drizzle with olive oil, and mix to coat evenly.
Roast in the oven until golden and crispy. Let cool slightly.
In a large mixing bowl, combine mayonnaise, sour cream, shredded cheddar cheese, diced onion, pickled jalapeños, diced fresh jalapeño, and crumbled bacon.
Season with salt and pepper and mix until well combined.
Gently fold in the roasted potatoes until they are fully coated in the dressing.
Transfer to a serving bowl and garnish with additional crumbled bacon, sliced fresh jalapeños, and chopped chives before serving.
Store in an airtight container in the refrigerator for up to 3 days. Refresh with extra sour cream before serving if the salad dries out.
Yes. Prepare up to 24 hours ahead and refrigerate covered. Stir gently before serving and add extra sour cream if the salad has dried out.
Use fewer pickled and fresh jalapeños, or remove the seeds and white membranes where most heat concentrates. Start with 1 tbsp of each and add more to taste.
Let roasted potatoes cool to room temperature before adding the dressing. Warm potatoes will cause mayo and sour cream to break down.
Greek yogurt works well as a tangy, thicker alternative in equal measure, or use buttermilk for a lighter version.
Yukon Gold potatoes are a good choice and hold their shape similarly, though red potatoes work if you prefer thinner, waxy cuts.
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