Jalapeño Roasted Potato Salad

If you love bold, smoky, and zesty flavors, this Jalapeño Roasted Potato Salad will be your new go-to side dish! Roasted baby potatoes tossed with spicy jalapeños, creamy dressing, and fresh herbs create a flavorful twist on the classic potato salad. It’s the perfect side for picnics, BBQs, or weeknight dinners when you want something a little more exciting.

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Why You’ll Love This Recipe
Spicy & Flavor-Packed – Jalapeños add the perfect kick to balance the creamy base.
Roasted Goodness – Roasting potatoes brings out their natural sweetness and crisp edges.
No Boiling Required – Skip the boiling pot and get better flavor from the oven.
Make-Ahead Friendly – Chill before serving for an even bolder taste.
Perfect for Gatherings – A crowd-pleasing twist that stands out on any buffet.

Ingredients You’ll Need

For the Roasted Potatoes:

• 2 lbs baby potatoes (halved or quartered)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Jalapeño Dressing:

• ½ cup mayonnaise
• ¼ cup Greek yogurt or sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 2 jalapeños, finely chopped (remove seeds for less heat)
• 1 tbsp chopped fresh dill (or parsley for a milder herb flavor)
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lime

For Garnish:

• Extra sliced jalapeños (fresh or pickled)
• Chopped fresh herbs (dill, parsley, or chives)
• Lime wedges (optional)

Tools You’ll Need

• Baking sheet
• Mixing bowls
• Whisk or spoon for mixing
• Knife and cutting board
• Spatula

Step-by-Step Instructions

Step 1: Roast the Potatoes

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss baby potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Spread evenly on a baking sheet lined with parchment paper or foil.
4. Roast for 25-30 minutes, flipping halfway, until potatoes are golden brown and crispy on the edges.
5. Let cool slightly before assembling the salad.

Step 2: Make the Jalapeño Dressing

1. In a medium bowl, combine mayonnaise, Greek yogurt or sour cream, Dijon mustard, and apple cider vinegar.
2. Stir in minced garlic, chopped jalapeños, dill, lime juice, salt, and pepper.
3. Whisk until smooth and creamy. Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

1. Once the roasted potatoes have cooled slightly (but are still warm), transfer them to a large mixing bowl.
2. Pour the dressing over the potatoes and gently toss until well coated.
3. Allow the salad to sit for 10–15 minutes to let the flavors meld.
4. For a chilled version, refrigerate for at least 30 minutes before serving.

Step 4: Garnish and Serve

1. Transfer the salad to a serving bowl or platter.
2. Garnish with extra jalapeño slices, fresh herbs, and lime wedges if desired.
3. Serve warm, at room temperature, or chilled based on your preference.

Tips for the Best Jalapeño Roasted Potato Salad
Use Waxy Potatoes – Baby reds or Yukon golds hold their shape and crisp up beautifully.
Control the Heat – Remove seeds and ribs from jalapeños for a milder spice level.
Roast, Don’t Boil – Roasting adds a deeper flavor and better texture than boiling.
Let It Rest – Giving it time to rest lets the dressing soak into the potatoes.
Double the Batch – It’s always a hit, so make extra for leftovers!

Serving Suggestions
BBQ Favorites – Pairs great with grilled chicken, burgers, or veggie skewers.
Taco Night – Serve alongside tacos, fajitas, or grilled corn.
Brunch Side – Perfect next to scrambled eggs or breakfast burritos.
Potluck Dish – Travels well and always stands out on the table.

How to Store & Reheat

Storing:

• Refrigerate: Keep in an airtight container for up to 3 days.
• Best enjoyed cold or at room temperature.

Reheating:

• Not recommended for the creamy version.
• For a warm version, roast the potatoes fresh and add dressing just before serving.

Frequently Asked Questions

1. Can I use pickled jalapeños instead of fresh?
   Yes! They add tanginess and are a great substitute. Use to taste depending on spice preference.
2. Can I make this vegan?
   Absolutely—use plant-based mayo and yogurt for a dairy-free version.
3. Is it okay to serve warm?
   Definitely! It tastes great warm or chilled, so serve it however you like.
4. Can I make this ahead of time?
   Yes. In fact, it tastes even better after sitting for a few hours in the fridge.
5. What other add-ins work well?
   Chopped red onion, crispy chickpeas, crumbled feta, or roasted corn all make great additions.

Final Thoughts
This Jalapeño Roasted Potato Salad is anything but ordinary. With its crispy roasted potatoes, creamy and spicy dressing, and zesty finish, it’s a side dish that steals the spotlight. Whether you’re grilling out, hosting friends, or meal-prepping for the week, this recipe is a fresh take that you’ll keep coming back to.

Try it out and let me know what you think! Be sure to leave a review and tag your photos online—I’d love to see your take on this spicy, creamy favorite.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: American-Southwestern

Nutritional Information (Per Serving):
Calories: 290 | Protein: 4g | Carbohydrates: 30g | Fat: 18g | Fiber: 3g | Sodium: 370mg

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