Jalapeno Popper Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
2 teaspoons black pepper
02 -
2 tablespoons ranch seasoning (1 packet)
03 -
2 tablespoons olive oil
04 -
3 pounds of red potatoes, cleaned and diced into small cubes
→ Salad
05 -
2 medium jalapenos, chopped
06 -
½ cup of mayo (116 g)
07 -
1 cup sharp cheddar cheese, shredded finely
08 -
3 tablespoons apple cider vinegar (60 g)
09 -
8 slices of cooked bacon, diced (save some for garnish)
10 -
½ cup ranch dressing (120 g)
11 -
One small red onion, diced up
12 -
¼ teaspoon ground pepper
# Instructions:
01 -
Turn your oven to 425°F. Spray nonstick spray over parchment paper on a baking sheet. In a big bowl, toss potato cubes with oil, pepper, and ranch seasoning until they're all coated. Spread them out on the baking sheet and bake uncovered for 45-60 minutes. Flip 'em halfway through baking, then leave them to cool for at least 15 minutes after turning crispy.
02 -
Mix mayo, ranch dressing, cider vinegar, and pepper in a large bowl. Stir until smooth. Add bacon, jalapeno, onion, and cheddar cheese, then stir together. Gently mix in the warm potato chunks, making sure they're all evenly covered. Crumble the saved bacon over the top. Serve warm or pop it in the fridge until it's time to eat.
03 -
Get the potato cubes seasoned as listed. Put them in a single layer in the air fryer basket. Cook at 380°F for 20-25 minutes, flipping them halfway through. Once crispy, let them rest for 15 minutes to cool before adding to the salad.
# Notes:
01 -
You can serve this salad warm or keep it in the fridge inside a sealed container to enjoy later.