I Made 3 Potato Salad Recipes (Crispy Potato, Deviled Egg & Jalapeño Popper)

Ingredients

• 2 lb Baby Gold Potatoes (small, washed, skins left on)
• 5 tbsp Olive Oil (extra virgin, divided)
• 1 tsp Salt (plus extra for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1.25 cup Sour Cream (divided between salads)
• 1.25 cup Mayonnaise (divided between salads)
• 2 tsp Dijon Mustard
• 1 tbsp Lemon Juice (freshly squeezed)
• 6 stalks Green Onions (thinly sliced, divided)
• 2 tbsp Fresh Dill (chopped)
• 2 tbsp Fresh Parsley (chopped)
• 2 lb Red Potatoes (skin left on, cubed ½‑inch)
• 1 packet Ranch Seasoning Packet (or 2 tbsp homemade ranch mix)
• 8 slices Bacon (cut into pieces, cooked crispy)
• 2 Fresh Jalapeños (seeded, diced)
• 2 tbsp Pickled Jalapeños (with a little of the brine)
• 1 cup Cheddar Cheese (shredded (pre‑shredded works fine))
• 4 Large Eggs (hard‑boiled)
• 2 stalks Celery (diced)
• ¼ cup Red Onion (diced)
• 1 tsp Apple Cider Vinegar
• 1 tsp Paprika (for garnish)

Instructions

1. Prep Potatoes for Crispy Salad

   Wash 2 lb baby gold potatoes. Place them whole in a large pot, cover with heavily salted water, and bring to a boil.

   Time: PT5M

2. Boil Potatoes

   Reduce to a simmer and cook 15‑20 minutes, until potatoes are fork‑tender but not falling apart.

   Time: PT20M

3. Drain and Cool Slightly

   Drain the potatoes in a colander and let sit for 5 minutes so steam escapes.

   Time: PT5M

4. Preheat Oven & Prepare Sheet

   Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle 1 tbsp olive oil over the parchment.

   Time: PT5M

   Temperature: 425°F

5. Smash Potatoes

   Arrange boiled potatoes on the sheet, then using the bottom of a sturdy glass or a potato masher, press each potato until it flattens to about ½‑inch thickness, leaving ragged edges.

   Time: PT5M

6. Season & Roast

   Drizzle remaining 2 tbsp olive oil over smashed potatoes, sprinkle with 1 tsp salt, 1 tsp pepper, and 1 tsp garlic powder. Roast 30 minutes, flipping once halfway through, until golden and crispy.

   Time: PT30M

   Temperature: 425°F

7. Make Crispy Salad Dressing

   In a mixing bowl combine ½ cup sour cream, ½ cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder. Stir in 4 sliced green onions, 2 tbsp chopped dill, and 2 tbsp chopped parsley.

   Time: PT5M

8. Combine Crispy Salad

   When potatoes are still warm, roughly chop them into bite‑size pieces, add to the dressing, and toss gently to coat. Transfer to a serving bowl and garnish with a few extra green onion slices.

   Time: PT5M

9. Prep Jalapeño Popper Potatoes

   While the first batch roasts, wash 2 lb red potatoes, leave skins on, and cut into ½‑inch cubes.

   Time: PT5M

10. Season & Roast Popper Potatoes

    Toss cubed potatoes with 2 tbsp olive oil, the ranch seasoning packet, and a pinch of salt and pepper. Spread on a second parchment‑lined sheet and roast at 425°F for 25‑30 minutes, turning once, until golden.

    Time: PT30M

    Temperature: 425°F

11. Cook Bacon

    Lay 8 bacon slices on a foil‑lined pan and bake at 425°F for 12‑15 minutes, or until crisp. Remove, crumble, and set aside.

    Time: PT15M

    Temperature: 425°F

12. Prepare Jalapeño Popper Dressing

    In a bowl combine ¾ cup sour cream, ¼ cup mayonnaise, 1 tsp Dijon mustard, 2 tbsp shredded cheddar, 2 tbsp diced fresh jalapeño, 2 tbsp pickled jalapeño with a splash of its juice, and the crumbled bacon. Mix until smooth.

    Time: PT5M

13. Assemble Jalapeño Popper Salad

    When roasted potatoes are cool enough to handle, place them in a large bowl. Add the dressing, 2 sliced green onions, and toss until evenly coated. Sprinkle extra shredded cheddar on top for presentation.

    Time: PT5M

14. Prep Southern Potato Salad Potatoes & Eggs

    Place 2 lb large gold potatoes (or russet) and 4 large eggs in a pot. Cover with water, bring to a boil, then simmer 9 minutes.

    Time: PT9M

15. Ice Bath & Peel

    Transfer potatoes and eggs to an ice‑water bath for 5 minutes. Peel the eggs, separate yolks from whites, and set whites aside. Mash the yolks in a bowl.

    Time: PT5M

16. Make Deviled‑Egg Dressing

    To the mashed yolks add ½ cup mayonnaise, ¼ cup sour cream, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, salt and pepper to taste. Whisk until smooth.

    Time: PT3M

17. Chop Remaining Ingredients

    Dice the egg whites, 2 stalks celery, and ¼ cup red onion. Set aside.

    Time: PT5M

18. Combine Southern Salad

    In a large bowl combine the still‑warm potatoes (lightly mashed with a fork), egg whites, celery, red onion, and the deviled‑egg dressing. Toss gently. Sprinkle 1 tsp paprika over the top for color.

    Time: PT5M

19. Final Rest & Serve

    Allow all three salads to sit at room temperature for 10‑15 minutes before serving so flavors meld. Serve chilled or at cool room temperature.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g