Jalapeno Popper Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
3 pounds red potatoes, washed, cut into small cubes
02 -
2 tablespoons extra virgin olive oil
03 -
2 tablespoons (1 packet) dry ranch seasoning mix
04 -
2 teaspoons pepper
→ Salad
05 -
½ cup (120 g) ranch dressing
06 -
½ cup (116 g) mayonnaise
07 -
3 tablespoons (60 g) apple cider vinegar
08 -
¼ teaspoon black pepper
09 -
1 small red onion, finely diced
10 -
8 pieces bacon, cooked, diced (reserving some for garnish)
11 -
2 medium jalapeno peppers, diced
12 -
1 cup sharp cheddar cheese, finely shredded
# Instructions:
01 -
Preheat oven to 425°F. Line a sheet pan with parchment paper and 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 and bake uncovered for 45-60 minutes, flipping after 30 minutes, until crispy. Allow the roasted potatoes to cool for at least 15 minutes.
02 -
In a large mixing bowl, combine ranch dressing, mayonnaise, apple cider vinegar, and black pepper. Mix until creamy. Add red onion, bacon, jalapeno, and cheddar cheese. Mix until combined. Gently fold in the warm potatoes, ensuring every potato is coated. Garnish with reserved crumbled bacon. Serve warm or refrigerate until ready to serve.
03 -
Prepare the potatoes as instructed. Place them into the air fryer basket in a single layer. Air-fry at 380°F for 20-25 minutes, flipping halfway through, until evenly crisped. Set aside to cool for 15 minutes before assembling the salad.
# Notes:
01 -
The salad can be served warm or refrigerated in an airtight container for later.