Jalapeño Popper Roasted Potato Salad: A Flavorful Indulgence
A creamy and spicy potato salad inspired by jalapeño poppers, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup cream cheese
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the baby potatoes in half.
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
- In a large bowl, mix cream cheese, mayonnaise, cheddar cheese, jalapeños, green onions, garlic powder, salt, and pepper.
- Add the cooled potatoes to the mixture and stir until well coated.
- Transfer it to a baking dish and bake for 20-25 minutes until heated through.
Notes
- This dish can be served warm or at room temperature.
- Adjust the amount of jalapeños based on your spice preference.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Jalapeño Popper, Potato Salad, Summer Salad