Jalapeño Roasted Potato Salad

If you’re looking to spice up your side dish game, this Jalapeño Roasted Potato Salad is a fiery, flavor-packed twist on a classic. Instead of the usual mayo-heavy cold potato salad, this version features crispy roasted potatoes tossed with charred jalapeños, fresh herbs, and a tangy vinaigrette. It’s bold, vibrant, and perfect for BBQs, potlucks, or any meal that needs a zesty kick.

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Why You’ll Love This Recipe

• Bold & Spicy – Roasted jalapeños add the perfect heat without overpowering.
• No Mayo – A lighter option with a tangy vinaigrette dressing.
• Great for a Crowd – Easy to double for larger gatherings.
• Versatile – Serve warm, room temp, or chilled.
• Make-Ahead Friendly – Flavors deepen as it sits.

Ingredients You’ll Need

For the Roasted Potatoes:

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

For the Jalapeño Dressing:

• 3 medium jalapeños (whole, stems removed)
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp fresh lime juice
• 1 tsp honey (or maple syrup)
• Salt and pepper to taste

For Assembly:

• ¼ cup red onion, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp chopped chives or green onions
• ½ avocado, diced (optional)
• Lime wedges for serving

Tools You’ll Need

• Baking sheet
• Blender or food processor
• Mixing bowls
• Knife and cutting board
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. Toss halved baby potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder.
3. Spread evenly on a baking sheet lined with parchment paper.
4. Roast for 30–35 minutes, flipping halfway, until golden and crispy on the edges.
5. Set aside to cool slightly.

Step 2: Char the Jalapeños

1. While the potatoes roast, place whole jalapeños in a dry skillet over medium-high heat.
2. Cook, turning occasionally, until blistered and slightly blackened on all sides (about 6–8 minutes).
3. Let cool, then roughly chop (remove seeds if you want less heat).

Step 3: Make the Dressing

1. In a blender or food processor, combine chopped jalapeños, garlic, olive oil, Dijon mustard, apple cider vinegar, lime juice, and honey.
2. Blend until smooth and creamy.
3. Taste and season with salt and pepper as needed.

Step 4: Assemble the Salad

1. In a large bowl, add roasted potatoes, red onion, cilantro, and chives.
2. Pour the jalapeño dressing over the warm potatoes and toss gently to coat.
3. Add diced avocado (if using) and fold in carefully.
4. Let sit for at least 10 minutes before serving for the flavors to meld.

Step 5: Garnish & Serve

1. Garnish with extra herbs and lime wedges.
2. Serve warm, at room temperature, or chilled—it’s delicious any way!

Tips for Success

• Use Baby Potatoes – They roast quickly and have a creamy texture.
• Char the Jalapeños – Adds smoky depth and mellows the heat.
• Taste as You Go – Adjust spice level by seeding jalapeños or adding more lime.
• Let It Rest – The salad tastes even better after sitting for 15–20 minutes.
• Add Crunch – Try toasted pepitas or crumbled tortilla chips on top for texture.

Serving Suggestions

• BBQ Main Dishes – Perfect with grilled chicken, burgers, or veggie skewers.
• Taco Night – Serve alongside tacos, burritos, or quesadillas.
• Picnic Staple – Travels well and doesn’t require refrigeration like mayo-based salads.
• Southwest Bowl – Pair with black beans, corn, and rice for a full meal.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Best Served: Room temp or cold; no need to reheat unless preferred.

Reheating (Optional):

• Oven: Reheat in a 350°F oven for 10 minutes to re-crisp the potatoes.
• Microwave: Use in short intervals, though it may lose some texture.

Frequently Asked Questions

1. How spicy is this potato salad?
   It has a moderate kick. You can control the heat by removing the seeds or using fewer jalapeños.
2. Can I use another pepper?
   Yes, poblano or Anaheim peppers are great milder alternatives.
3. What potatoes work best?
   Baby gold or red potatoes are ideal. They roast evenly and have a creamy interior.
4. Is this dish vegan?
   Yes, just use maple syrup instead of honey for a fully plant-based version.
5. Can I make this ahead?
   Absolutely. In fact, it tastes better after the flavors meld for a few hours.

Final Thoughts
Jalapeño Roasted Potato Salad is a game-changer for anyone who loves bold, zesty flavors. It’s hearty, herby, and has just the right amount of heat. This dish brings the energy of your favorite Tex-Mex meal into a fresh, satisfying side you’ll crave again and again.

Take it to your next picnic, serve it at a cookout, or enjoy it as a main with a side of grilled veggies. However you serve it, it’s sure to spice up your plate!

Let me know if you make it—I’d love to hear how it turned out. Don’t forget to leave a comment and share your delicious creation!

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: American-Southwest

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 28g | Fat: 21g | Fiber: 3g | Sodium: 320mg

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