Description
A spicy and creamy potato salad with jalapeños and cheese.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup of diced jalapeños
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced green onions
- 1/4 cup of mayonnaise
- 1 teaspoon of garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the baby potatoes in half.
- Toss potatoes with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- In a bowl, mix jalapeños, sour cream, cheddar cheese, green onions, mayonnaise, and garlic powder.
- Once potatoes are roasted, let them cool slightly.
- Add the potatoes to the mixture and stir to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Adjust jalapeño quantity for desired spice level.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Jalapeño Popper Roasted Potato Salad