Jalapeño Popper Potato Salad
Directions
- 1Grease a sheet pan and pour frozen hashbrowns. Drizzle with olive oil and sprinkle ranch seasoning. Toss to coat and bake according to package directions. Set aside to cool.
- 2Grease a sheet pan and pour frozen hashbrowns. Drizzle with olive oil and sprinkle ranch seasoning. Toss to coat and bake according to package directions. Set aside to cool.
- 3Grease a sheet pan and pour frozen hashbrowns. Drizzle with olive oil and sprinkle ranch seasoning. Toss to coat and bake according to package directions. Set aside to cool.
- 4In a bowl, mix ranch, mayo, apple cider vinegar, and pepper.
- 5In a bowl, mix ranch, mayo, apple cider vinegar, and pepper.
- 6In a bowl, mix ranch, mayo, apple cider vinegar, and pepper.
- 7Add bacon, onion, jalapeños, and cheese to the bowl and mix to combine.
- 8Add bacon, onion, jalapeños, and cheese to the bowl and mix to combine.
- 9Add bacon, onion, jalapeños, and cheese to the bowl and mix to combine.
- 10Toss the roasted potatoes with the mixture and serve warm or chilled.
- 11Toss the roasted potatoes with the mixture and serve warm or chilled.
- 12Toss the roasted potatoes with the mixture and serve warm or chilled.
Ingredients
- 1 bag frozen diced hashbrowns
- 1 bag frozen diced hashbrowns
- 1 bag frozen diced hashbrowns
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 packet ranch seasoning
- 1 packet ranch seasoning
- 1 packet ranch seasoning
- 0.5 cup ranch
- 0.5 cup ranch
- 0.5 cup ranch
- 0.5 cup mayo
- 0.5 cup mayo
- 0.5 cup mayo
- 3 tablespoons apple cider vinegar
- 3 tablespoons apple cider vinegar
- 3 tablespoons apple cider vinegar
- 1 sprinkle pepper
- 1 sprinkle pepper
- 1 sprinkle pepper
- 1 red onion
- 1 red onion
- 1 red onion
- 8 slices cooked and crumbled bacon
- 8 slices cooked and crumbled bacon
- 8 slices cooked and crumbled bacon
- 2 jalapeños
- 2 jalapeños
- 2 jalapeños
- 1 cup shredded cheddar
- 1 cup shredded cheddar
- 1 cup shredded cheddar
Equipment
sheet panbowlspoon