Ingredients
Scale
- 3 pounds red potatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry ranch seasoning mix
- 2 teaspoons pepper
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 small red onion, finely diced
- 2 medium jalapeno peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat oven to 425°F (220°C). Toss cubed red potatoes with olive oil, dry ranch seasoning, and pepper in a large bowl.
- Spread potatoes on a baking sheet and roast for 30–35 minutes until golden brown and tender, stirring halfway through.
- While roasting, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper in a separate bowl.
- Once potatoes cool slightly, combine them with the dressing, diced red onion, diced jalapenos, and shredded cheddar cheese in a large bowl.
- Chill in the refrigerator for at least an hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg