Description
A delicious twist on potato salad featuring crisp roasted potatoes, creamy ingredients, and spicy jalapenos, perfect for any gathering.
Ingredients
- 2 lbs small potatoes
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 4 jalapenos, seeded and diced
- 2 green onions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat oven to 400°F (200°C).
- Cut the small potatoes in half and toss them with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes evenly on a baking sheet and roast for 25-30 minutes until golden and crispy.
- In a bowl, mix together the softened cream cheese, sour cream, and mayonnaise until smooth.
- After the potatoes have roasted, let them cool slightly, then combine them in a large bowl with the cream cheese mixture, shredded cheddar cheese, diced jalapenos, and chopped green onions.
- Stir gently to combine the ingredients and serve warm or chilled.
Notes
For added spice, leave some seeds in the jalapenos. Roasting jalapeno along with potatoes adds smokiness. Consider adding crispy bacon or diced red pepper for extra flavor.
