The Best Kind of Potato Salad
I think potato salad needs a little adventure. Don’t you? The usual kind is good. But this one has a spicy kick. It makes your taste buds dance.
We roast everything for a deep, smoky flavor. Doesn’t that smell amazing? It fills your whole kitchen with warmth. This matters because good food should wake up all your senses.
A Little Story About Spice
My grandson tried this for the first time last summer. His eyes got wide after one bite. Then he reached for another forkful. I still laugh at that.
He said, “Grandma, it’s like a party in my mouth.” That is the best compliment a cook can get. It reminds me that trying new things is fun. What’s the best new food you’ve tried lately?
Getting Those Potatoes Just Right
Let’s talk about roasting. Toss your potato cubes with oil and all those good spices. Make sure each piece gets a little coat. This helps them get crispy.
Spread them out on the pan. Do not crowd them. Crowded potatoes get steamy and soft. We want crispy! Fun fact: The high heat turns the potato’s starch into a sweet, crispy shell.
The Magic of the Dressing
While the potatoes roast, we make the dressing. The chipotle hot sauce and lime juice are the stars. They are tangy and smoky all at once.
We use half the bacon right in the dressing. This is my secret trick. It makes the flavor go deep into every bite. Do you like your potato salad creamy or more tangy?
Putting It All Together
Now for the best part. Let the potatoes cool just a bit. Then gently fold them into that wonderful dressing. Be gentle so they don’t get mushy.
Top it all with the rest of the bacon and fresh cilantro. The green cilantro makes it look so pretty. This matters because we eat with our eyes first. What’s your favorite “finishing touch” for a salad?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes | Cubed | |
| Extra Virgin Olive Oil | Divided, for potatoes and vegetables | |
| Kosher Salt | To taste | |
| Black Pepper | To taste | |
| Smoked Paprika | ||
| Chipotle Powder | ||
| Garlic Powder | Divided, for potatoes and dressing | |
| Frozen Corn | Thawed, or fresh corn | |
| Red Onion | Diced | |
| Jalapeño | Diced | |
| Thick-Cut Bacon | Cooked and crumbled | |
| Chipotle Hot Sauce | ||
| Mayonnaise | ||
| Dijon Mustard | ||
| Lime Juice | To taste | |
| Cilantro | Chopped |
My Spicy Potato Salad with a Crunch
Hello, my dear! Let’s make my special potato salad. It is not like the one you might know. This one is roasted and has a little kick. I first made it for a summer picnic. Everyone asked for the recipe. I still laugh at that.
Ingredients
- 2 lbs red potatoes, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- 1 cup corn kernels
- 1/2 red onion, diced
- 1 jalapeño, seeded and minced
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 4 slices bacon, cooked and crumbled
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
Step 1: First, turn your oven to 425°F. Get a big baking sheet ready. I always line mine with parchment paper. It makes cleaning up so much easier. A little spray keeps everything from sticking.
Step 2: Now, put your potato cubes in a large bowl. Add the oil and all those lovely spices. Toss them until they are all dressed in red and gold. I use my hands for this. It feels so good.
Step 3: Spread the potatoes on your pan. Do not crowd them. They need their space to get crispy. Roast them for about half an hour. Give them a stir halfway through. You will see them turn a beautiful golden brown.
Step 4: While those are cooking, mix your corn, onion, and jalapeño. Add a little oil to them. This is where the fresh crunch comes from. (A hard-learned tip: wear gloves when you cut the jalapeño! I learned that the hard way.)
Step 5: Take the potatoes out of the oven. They should be partly done. Scatter your corn mixture right over the top. Put the whole pan back in the oven. Let it all roast together for another 15 minutes.
Step 6: This is the hardest part. You have to let it cool. Wait at least 15 minutes. This helps the flavors settle and mingle. It is worth the wait, I promise. What is your favorite smell from a warm oven? Share below!
Step 7: Time for the dressing! In a big bowl, mix the mayo, mustard, and hot sauce. Add half of your bacon and a squeeze of lime. Whisk it all together. It becomes a creamy, dreamy, spicy sauce.
Step 8: Gently fold your cooled potatoes into the dressing. Be kind to them. You do not want to smash your beautiful potatoes. Make sure everything gets a nice coat.
Step 9: Now for the fun part. Top it all with the rest of the bacon and fresh cilantro. Give it a taste. Does it need more lime or salt? You are the boss of your salad.
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Category: Side Dish, Salad
Let’s Mix It Up!
This recipe is like a good friend. It is happy to change with you. Feel free to play around. Here are a few ideas I have tried myself.
The Veggie Lover: Leave out the bacon. Add a can of black beans instead. It makes a wonderful, filling meal all on its own.
The Extra Zing: Love more heat? Add a second jalapeño. You could even sprinkle on some red pepper flakes. It will really wake up your taste buds.
The Sweet Twist: Try using sweet potatoes instead of red ones. Their sweetness with the spice is just magic. It tastes like a cozy autumn day.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This salad is so versatile. You can eat it warm, right from the bowl. Or you can chill it for later. I love it with simple grilled chicken. It is also wonderful next to a big, juicy burger.
For a drink, a cold glass of lemonade is perfect. It cools down the spice so nicely. For the grown-ups, a light lager beer is a great match. It is crisp and refreshing.
Which would you choose tonight?
Keeping Your Potato Salad Perfect
This salad keeps nicely in the fridge for three days. Just put it in a container with a tight lid. The flavors get even better the next day.
I do not recommend freezing this salad. The potatoes and mayo will get watery and soft. It is best enjoyed fresh from the fridge.
If you want to reheat it, use your oven. The microwave will make the potatoes soft. Spread it on a baking sheet and warm it at 350°F.
I once made a big batch for a family picnic. It was so handy to have it ready to go. Batch cooking saves you time on a busy day.
Having a ready-made meal reduces stress. It means a good dinner is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Are your potatoes not crispy enough? Your oven might be too crowded. Use two baking sheets so they have room to breathe.
This matters because crispy edges give the salad a wonderful texture. I remember when my potatoes came out soggy. I learned to never crowd the pan.
Is the salad too spicy for you? You can leave out the jalapeño seeds. You can also use less chipotle powder next time.
Is the dressing too thick? Just add a little more lime juice. This will thin it out and add a nice zing. Getting the flavors right builds your cooking confidence.
Fun fact: The chipotle powder comes from smoked jalapeños! Which of these problems have you run into before?
Your Potato Salad Questions Answered
Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your hot sauce label to be sure.
Q: Can I make it ahead? A: Absolutely! Make it the day before. The flavors blend together beautifully overnight.
Q: What if I do not like cilantro? A: No problem! Use fresh parsley or green onions instead. It will still be delicious.
Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. It is easy to adjust.
Q: Is the bacon necessary? A: It adds great flavor, but you can skip it. The salad will still be very tasty. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this spicy potato salad. It is a favorite in my home. I would love to see your creation.
Share a picture of your beautiful dish. It makes this old grandma very happy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Spicy Roasted Potato Salad Recipe
Description
This Spicy Roasted Potato Salad features crispy roasted potatoes and corn with a smoky, creamy dressing for a flavorful twist on a classic.
Ingredients
Instructions
- Heat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper and lightly coating it with nonstick spray.
- Combine the cubed potatoes in a large bowl with the specified olive oil, salt, pepper, smoked paprika, chipotle powder, and garlic powder. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 30 to 40 minutes, giving them a stir halfway through the cooking time, until they develop crispy, deep golden-brown edges.
- While the potatoes are roasting, mix the thawed corn, diced red onion, and jalapeño with a tablespoon of olive oil in a separate bowl. Set this vegetable mixture aside.
- After the initial roasting time, take the pan out of the oven. Evenly distribute the corn and onion mixture over the partially cooked potatoes. Return the pan to the oven and continue roasting for another 15 to 20 minutes, until the vegetables are tender with some light browning and the potatoes are fully crisp.
- Allow the roasted potatoes and vegetables to cool for at least 15 minutes before you begin assembling the salad.
- In a large mixing bowl, whisk together half of the crumbled bacon, the chipotle hot sauce, mayonnaise, Dijon mustard, garlic powder, and an initial squeeze of lime juice.
- Add the slightly cooled potato and vegetable mixture to the bowl with the dressing. Fold everything together gently until all components are thoroughly coated.
- Finish the salad by topping it with the remaining crumbled bacon and a generous sprinkle of chopped cilantro. Adjust the final seasoning with extra lime juice, salt, and pepper according to your preference.
- This salad is versatile and can be enjoyed warm, at room temperature, or chilled. For storage, keep it in an airtight container in the refrigerator.
Notes
- For a vegetarian version, omit the bacon. The salad’s spiciness can be adjusted by adding more or less chipotle powder and jalapeño.
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