Description
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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Ingredients
For the Roasted Potatoes:
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2 lbs baby potatoes (halved or quartered)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp garlic powder
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1 tsp salt
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½ tsp black pepper
For the Jalapeño Dressing:
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½ cup mayonnaise
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¼ cup Greek yogurt or sour cream
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 clove garlic, minced
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2 jalapeños, finely chopped (remove seeds for less heat)
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1 tbsp chopped fresh dill (or parsley for a milder herb flavor)
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½ tsp salt
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¼ tsp black pepper
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Juice of ½ lime
For Garnish:
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Extra sliced jalapeños (fresh or pickled)
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Chopped fresh herbs (dill, parsley, or chives)
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Lime wedges (optional)
Instructions
Step 1: Roast the Potatoes
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Preheat your oven to 425°F (220°C).
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In a large bowl, toss baby potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
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Spread evenly on a baking sheet lined with parchment paper or foil.
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Roast for 25-30 minutes, flipping halfway, until potatoes are golden brown and crispy on the edges.
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Let cool slightly before assembling the salad.
Step 2: Make the Jalapeño Dressing
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In a medium bowl, combine mayonnaise, Greek yogurt or sour cream, Dijon mustard, and apple cider vinegar.
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Stir in minced garlic, chopped jalapeños, dill, lime juice, salt, and pepper.
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Whisk until smooth and creamy. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad
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Once the roasted potatoes have cooled slightly (but are still warm), transfer them to a large mixing bowl.
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Pour the dressing over the potatoes and gently toss until well coated.
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Allow the salad to sit for 10–15 minutes to let the flavors meld.
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For a chilled version, refrigerate for at least 30 minutes before serving.
Step 4: Garnish and Serve
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Transfer the salad to a serving bowl or platter.
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Garnish with extra jalapeño slices, fresh herbs, and lime wedges if desired.
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Serve warm, at room temperature, or chilled based on your preference.
Notes
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American-Southwestern