Roasted Jalapeno Tater SaladJump to Recipe
Admin Note! Last time! If you are in the Denver area, I’d love it if you swing by Our Mutual Friend Brewery TONIGHT around 7PM. I’m incredibly nervous that I’ll be there by my lonesome with lots of beer to drink. Not the worst problem in the world…
Please come though! Bring a copy of Love Your Leftovers or buy one there and get a free pint!
Good news, team. We had some sort of mental meld between blogger and reader last week.
You guys voted for a salad with potatoes in it, also know as a potato salad, and I, for some reason, bought way more potatoes than I needed for the deep fry party.
Besides the potatoes, this recipe idea happened from leftovers from the deep fry party, but it worked so well, I wished I would’ve doubled it immediately.
I’ve made a few potato salads in my day, but this Jalapeno Potato Salad is my favorite at the moment.
Roasted jalapeno peppers and crispy bacon stirred into one of the most addictive potato salads I’ve ever had.
1) Preheat oven to 400 degrees Fahrenheit. On a large baking sheet with a wire rack, lay out your strips of bacon and the whole jalapenos. Roast for 18-20 minutes until bacon is very crispy and jalapenos are slightly blackened.
2) Cut the stems off of the peppers, cut them down the center and scrape out seeds. Then dice the peppers. It’s okay to leave the skin on. Crumble the bacon and reserve a tablespoon or so of bacon grease.
3) Peel Russet potatoes and dice into 1/2-inch cubes. Boil in salted water until the potatoes are tender (8-10 minutes), but not completely mushy. Drain when cooked through.
4) Dice celery and scallions and add to a large bowl. Stir in diced jalapenos, bacon, bacon grease, greek yogurt, and mayo.
5) Stir in cooked potatoes and mix well. Season the salad well with salt and pepper. The salad is good warm actually, but you can also chill it for later.
Jalapeno Potato Salad
You might think that this salad gets a lot of flavor from the bacon. It gets some from that, no doubt, but most of the flavor comes from the roasted jalapenos.
You might think four jalapenos is a lot for one recipe, but their flavors and heat are mellowed by roasting. Plus, we are mixing them with lots of other stuff so don’t worry about the heat. It’s fairly mild in the finished version.
If you’re super-worried about the heat, cut the pepper count back to three.
To roast this stuff, a wire rack really helps so you can roast the peppers and bacon side by side. 18-20 minutes at 400 degrees F. will get you something beautiful like this.
You can just crumble up the bacon, but for the peppers, cut off the stems and scoop out the seeds. Then you can dice them up. Don’t even worry about peeling them. Not a big deal to leave the pepper skin in the mix.
I’ve made potato salad with every kind of potato I can find in the stores and I always go back and forth on what’s best. I do really like new potatoes or red potatoes.
For this version though, there are so many other flavors going on that normal Russet potatoes work just fine.
Just be sure to peel the potatoes and dice them into even cubes.
Boil the cubes in salted water until the potato cubes are tender, but not completely mushy.
Then drain these guys and you’re ready to go.
While all of this roasting and boiling is happening, dice up the celery and scallions. Take your time here to get a fine, even dice on the veggies.
Then add in the crumbled bacon and diced peppers.
Optionally, add a tablespoon of bacon grease. This is a bit naughty, but it does add an extra layer of flavor and a little fat never hurt a potato salad.
For this Jalapeno Potato Salad, I recommend an even mix of Greek yogurt and mayo. Could you use all of one or the other? Sure. But a mix is good. It keeps it light without being too light.
Then just stir everything together and season it with salt and pepper.
You can serve this Jalapeno Potato Salad while it slightly warm or chill it in the fridge. As you might imagine, the flavors just get better as it sits.
I really do wish I could spoon some of this Jalapeno Potato Salad through your screen and into your mouth. This last photo looks a bit boring, but I promise that the salad is not.
The roasted pepper flavor is throughout the salad and then there are crunchy bits of bacon and veggies.
Make this salad and win the BBQ/tailgate/party.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!