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Imagine digging into a bowl filled with tender, roasted baby potatoes, laced with the spicy kick of jalapeños, rich cream cheese, and crispy pieces of bacon. The flavor profile of this dish is a delightful combination of spicy, creamy, and savory elements, creating an explosion of taste in every bite. The creamy texture of the salad is balanced by the heat from the jalapeños, while the smoky flavor of the bacon brings an added depth that is hard to resist.

Jalapeño Popper Roasted Potato Salad

Elevate your next gathering with the Jalapeño Popper Roasted Potato Salad! This unique twist on a classic favorite combines tender roasted potatoes, creamy cheese, crispy bacon, and a spicy kick from jalapeños, creating a deliciously satisfying dish that your guests will love. Perfect for barbecues, potlucks, or family dinners, this salad is a crowd-pleaser. Click through to explore the recipe and impress everyone at your next event!
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Ingredients
  

2 pounds baby potatoes, halved

4 slices of bacon, chopped

2 jalapeños, deseeded and finely chopped

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup sour cream

2 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh chives or green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until well coated. Spread them out evenly on a baking sheet.

      Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and tender, tossing halfway through.

        While the potatoes are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess grease.

          In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, chopped jalapeños, and half of the crispy bacon. Mix until smooth and well blended.

            Once the potatoes are finished roasting, let them cool slightly and then fold them into the cheese mixture until everything is well coated.

              Transfer the potato salad to a serving dish and sprinkle the remaining bacon on top.

                Garnish with freshly chopped chives or green onions for a burst of color.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the salad in a large, colorful bowl and consider adding a few whole jalapeño slices on top for an extra pop of color!