Description
A delicious twist on classic potato salad with the flavors of jalapeño poppers.
Ingredients
Scale
- 3 pounds baby gold potatoes
- ½ cup ranch dressing (can use sour cream or plain Greek yogurt)
- ½ cup mayonnaise
- 1 Tablespoon dry ranch seasoning (optional)
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup diced red onion
- 8 pieces bacon, cooked and diced (divided use)
- ¼ cup diced pickled jalapenos
- 2 Tablespoons jalapeno juice
- ⅛ cup sliced green onions
- 1–2 fresh jalapeños, seeded and diced (optional)
Instructions
- Cut 3 pounds baby gold potatoes into quarters if larger or in half if they are smaller. Place the cut potatoes in a pot with cold water. Bring to a boil.
- Cook for 10-15 minutes or until soft and fork-tender.
- Drain and gently rinse with cold water to stop the potatoes from cooking.
- Optional step: remove the skin. If you don’t prefer the skin on, this is a great time to slide them off or just leave them on.
- Cut the potatoes into 1-inch cubes. Set aside.
- To a large bowl, add ½ cup ranch dressing, ½ cup mayonnaise, 1 Tablespoon dry ranch seasoning, 1 teaspoon dried parsley, ½ teaspoon garlic powder and ¼ teaspoon black pepper. Mix until combined.
- Add 1 cup shredded sharp cheddar cheese, ½ cup diced red onion, cooked and diced bacon (keep 2 tablespoons off to the side for topping), ¼ cup diced pickled jalapenos, 2 Tablespoons jalapeno juice and ⅛ cup sliced green onions. Stir until combined.
- Add the cooked potatoes. Gently toss until combined. It is okay if the potatoes break apart a little – just stir as gently as possible.
- Add 1 of the chopped fresh jalapeños and gently toss. Taste to see if you want to add the additional chopped jalapeños or sprinkle them on top.
- Top with reserved bacon and additional jalapeños if desired.
Notes
- Adjust the amount of jalapeños based on your heat preference.
- This salad can be served immediately or chilled in the fridge for a few hours for the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg