Roasted Red Potato Salad

This Roasted Red Potato Salad is full of Southwestern flavors making it a great addition to any menu, summer or fall.

2 lbs. small red potatoes, quartered

1/4 cup olive oil

3/4 cup tsp. salt, divided

1/2 tsp. pepper, divided

1 3 oz. package cream cheese, softened

1/2 cup sour cream

1 4 oz. can chopped green chilies

1 tsp. smoked paprika

1/2 tsp. garlic powder

1 15.25 oz. can whole kernel corn, drained or use fresh cooked

1 small red onion, finely chopped

1 small sweet red pepper, finely chopped

1/3 cup minced fresh cilantro

Toss the red potatoes with oil, 1/2 tsp. salt and 1/4 tsp. pepper, place on a greased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 30-35 minutes or until tender, stirring once. Cool slightly. To make dressing, beat cream cheese and sour cream in a small bowl until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper. In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro, toss to coat. Serve immediately.

Serves 8



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