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 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. Combine potatoes, oil, dry ranch seasoning mix, and pepper in a large bowl. Toss to coat completely. Place the cubed potatoes onto the lined baking sheet. Bake uncovered for 45-60 minutes, flipping after 30 minutes, until crispy. Allow the potatoes to cool for at least 15 minutes before preparing the salad.
02 -
In a large mixing bowl, add ranch dressing, mayonnaise, apple cider vinegar, and black pepper. Mix until creamy. Add diced red onion, bacon, jalapenos, and finely shredded cheddar cheese. Mix until combined. Gently fold in the warm potatoes, mixing until every potato is coated. Garnish with reserved bacon. Serve warm or refrigerate until ready to serve.
03 -
Prepare the potatoes as instructed. Place them into the basket of your air fryer in a single layer. Air fry at 380°F for 20-25 minutes, flipping halfway through, until evenly crisped. Cool for 15 minutes before assembling the salad.
# Notes:
01 -
The salad can be served warm or refrigerated in an airtight container until ready to serve.