Description
A spicy, creamy twist on traditional potato salad featuring roasted gold potatoes folded with a melted blend of cream cheese, cheddar, and fresh jalapeños.
Ingredients
Scale
- 2 lbs Gold Potatoes, cubed
- 3 tbsp Olive Oil
- 1 tsp Salt
- 4 oz Cream Cheese, softened
- 1 cup Sharp Cheddar Cheese, shredded
- 3 fresh Jalapeños, seeded and minced
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 3 Green Onions, sliced
Instructions
- Preheat oven to 400F (200C).
- Toss cubed potatoes with olive oil and salt on a baking sheet; roast for 25-30 minutes until golden.
- Sauté minced jalapeños in a pan over medium heat until softened.
- In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, and smoked paprika.
- Stir the sautéed jalapeños into the cheese mixture.
- Add the hot roasted potatoes to the cheese mixture and fold gently until coated.
- Stir in sliced green onions and serve warm.