Description
A creamy and spicy potato salad with jalapeno poppers flavor.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapenos
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut baby potatoes in half.
- Toss potatoes with olive oil, salt, and pepper.
- Roast potatoes for 25-30 minutes until tender.
- In a bowl, mix cream cheese, mayonnaise, garlic powder, and jalapenos.
- Add roasted potatoes to the mixture and stir well.
- Fold in cheddar cheese and green onions.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Adjust jalapeno quantity for desired spice level.
- Can be made a day ahead for better flavor.
- Garnish with extra green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Jalapeno Popper Roasted Potato Salad