The taters of your dreams! This jalapeno popper potato salad wraps creamy baby potatoes in a dairy free cheese sauce with roasted jalapenos, herbs & bacon.
For the jalapeno popper potato salad:
For the dairy free cheese sauce:
SOAK: Put the raw cashews into a blender pitcher and cover with just boiled water. Let soak, covered.
ROAST: Preheat the oven to 400 F / 205 C. If you like, line a baking sheet with foil for easy cleanup. Lay the whole jalapenos and bacon out on the baking sheet and roast until the peppers are softened and a little wrinkly, while the bacon is crisp and golden, about 15 – 20 minutes. Transfer the jalapenos to a chopping board to cool a little & the bacon to a paper towel lined plate.
BOIL: Cover the still whole potatoes with generously salted water in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until just tender, about 15 minutes. Drain the potatoes and return them to the saucepan, covered with a lid, to steam and soften for another 15 minutes.
BLEND: While the potatoes are steaming, drain the cashews and rinse them through a strainer. Return the cashews to the blender pitcher, along with the broth, nutritional yeast, avocado oil, paprika, salt, garlic, black pepper, tomato paste (if using) and ground mustard. Blend until smooth & creamy. Measure the potato starch or cassava flour into a ramekin and pour a little of the blended sauce to cover. Use a spoon to mix into a smooth slurry. Add the slurry to the blender and blend until smooth.
CHOP: When the jalapenos are just cool enough to handle, chop off the stems, slice them in half and scrape out then discard the seeds and membranes. Finely dice the jalapeno & add to a mixing bowl. Chop the potatoes into bite size pieces. Finely chop the bacon.
TOSS: Pour the cheese sauce into the mixing bowl and stir through the jalapeno, see notes. Add the chopped potatoes, and the white wine vinegar. Toss to coat and taste, seasoning with additional salt and pepper to taste. Stir through the chopped green onions & chives.
SERVE: You can serve this jalapeno popper potato salad warm or cold. Either way, sprinkle with the chopped bacon just before serving so that it keeps its crunch. If serving cold, refrigerate at least 2 hours or overnight. If you like, sprinkle with extra paprika, chopped chives and sliced fresh jalapenos.
If you like your potato salad on the lighter, less-dressed side, start off with 1/2 the cheese sauce and then adjust to your liking.
This potato salad has its best flavor if the jalapenos have a little time to marry with the cheese sauce and potatoes before serving. If you would like to serve it warm while also giving the salad time to get its mingle on, I recommend making the cheese sauce & roasting the jalapenos the day before. That way you can stir the jalapenos through the sauce and let it chill overnight in the fridge. Then just add the roasted jalapeno cheese sauce to the potatoes as per the recipe above.
Jalapenos & potatoes are Stage 4 AIP reintroductions. Mustard & black pepper are Stage 1 AIP reintroductions. Paprika is a Stage 3 AIP reintroduction. Optional potato starch & tomato paste are Stage 4 AIP reintroductions.
Omit the bacon and swap vegetable broth or water for the chicken broth to make this vegetarian or vegan.