Description
A delicious and creamy potato salad with a spicy kick from jalapeños, perfect for summer barbecues or potlucks.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the baby potatoes in half, then toss them with olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and tender.
- In a large bowl, combine mayonnaise, sour cream, cheddar cheese, jalapeños, green onions, and garlic powder.
- Once the potatoes are roasted and cooled, add them to the bowl and mix until well combined.
- Season with additional salt and pepper if needed.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For extra heat, use more jalapeños or add some hot sauce.
- This salad can be made a day in advance for better flavor.
- Feel free to add bacon bits for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Jalapeño Popper, Roasted Potato Salad, Spicy Potato Salad, Summer Salad