Jalapeño Popper Roasted Potato Salad with Turkey Bacon Twist
A deliciously creamy potato salad inspired by jalapeño poppers, featuring turkey bacon for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds baby potatoes
- 4 slices turkey bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions
Instructions
- Boil the baby potatoes until tender, about 15-20 minutes.
- While the potatoes are cooking, cook the turkey bacon in a skillet until crispy. Chop into small pieces.
- In a large bowl, combine the mayonnaise, sour cream, cheddar cheese, diced jalapeños, lime juice, minced garlic, salt, and pepper.
- Once the potatoes are done, drain and let cool before cutting them into halves or quarters.
- Add the cooled potatoes and chopped turkey bacon to the bowl and mix gently until the potatoes are coated with the dressing.
- Garnish with chopped green onions before serving.
Notes
- For extra spiciness, leave some seeds in the jalapeños.
- This salad can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg