Jalapeno Ranch Potato Salad
This jalapeño potato salad combines creamy potatoes with spicy jalapeños, sharp cheddar cheese, and crispy bacon for a bold, flavorful twist on a classic side dish. Perfect for barbecues or potlucks, it balances rich, savory notes with a zesty kick.
Equipment
- mixing bowl
- baking sheet
Ingredients
Potatoes
- 3 pounds red potatoes washed, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons 1 packet dry ranch seasoning mix
- 2 teaspoons pepper
Salad
- ½ cup 120g ranch dressing
- ½ cup 11g mayonnaise
- 3 tablespoons 60g apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion finely diced
- 8 pieces bacon cooked, diced, reserving some for garnish
- 2 medium jalapeno peppers diced
- 1 cup sharp cheddar cheese finely shredded
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 Dressing
- To a large mixing bowl add ranch dressing, mayonnaise, apple cider vinegar, and pepper. Mix until creamy.
- Add onion, bacon, jalapeno, 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.