Roasted Jalapeno Ranch Potato Salad
 
 
This roasted jalapeno ranch potato salad has a spicy kick that's cooled down by a Greek yogurt ranch dressing.
Yield: 5-6 servings
Ingredients
  • 1 lb new potatoes, halved
  • 1 lb sweet potatoes, peeled and cut into 1-inch chunks
  • 2 jalapenos, seeded and thinly sliced
  • 2 tbsp olive oil
  • salt, to taste
  • 2 cups Greek yogurt
  • 1 packet Hidden Valley Ranch Greek Yogurt Dip
  • 1 tsp cumin
  • ½ tsp smoked paprika
Instructions
  1. Heat oven to 400F.
  2. In a large bowl, toss together the potatoes, jalapenos, olive oil, and salt. Spread on a parchment-lined baking sheet and roast until tender and starting to brown.
  3. Meanwhile, whisk together the Greek yogurt, ranch dip, cumin, and smoked paprika.
  4. Toss the potatoes with about 1 cup of the Greek yogurt mixture, or to taste. Season to taste with salt and black pepper. Let rest for at least 30 minutes in the fridge before serving.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/roasted-jalapeno-ranch-potato-salad.html