Southwestern Roasted Red Potato Salad Recipe

Name: Southwestern Roasted Red Potato Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 2 lbs red potatoes; 2 tablespoons olive oil; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 4 ounces cream cheese, softened; 1/2 cup sour cream; Green Chilies; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 cup frozen corn, thawed; 1/2 cup chopped red onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped fresh cilantro; 1/4 cup chopped pickled jalapeños

Spice up your summer with this Southwestern Roasted Red Potato Salad! Roasted red potatoes meet a creamy, spicy cilantro-lime dressing, sweet corn, and vibrant red bell peppers for a flavor explosion. This twist on classic potato salad, inspired by Taste of Home, is perfect for barbecues, potlucks, or a delicious weeknight meal. Get ready for a fiesta of flavors!

Prep Time 20 mins

Cook Time 45 mins

Calories 267.9 kcal

Protein 10g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southwestern Roasted Red Potato Salad

2 lbs red potatoes
2 tablespoons olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
4 ounces cream cheese, softened
1/2 cup sour cream
Green Chilies
1 teaspoon paprika
1 teaspoon garlic powder
1 cup frozen corn, thawed
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped pickled jalapeños

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How to Make Southwestern Roasted Red Potato Salad

Preheat oven to 400°F (200°C).
Wash and cut 2 lbs red potatoes into 1-inch cubes.
In a large bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Spread potatoes in a single layer on a greased baking sheet.
Roast for 30-35 minutes, or until tender and slightly golden.
While potatoes are roasting, prepare the dressing: In a medium bowl, beat together 4 ounces cream cheese (softened), 1/2 cup sour cream, 1/4 cup chopped pickled jalapeños, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
In a large bowl, combine the roasted potatoes, 1 cup frozen corn (thawed), 1/2 cup chopped red onion, 1/2 cup chopped red bell pepper, and 1/2 cup chopped fresh cilantro.
Pour 1 cup of the dressing over the potato mixture and toss gently to coat.
Serve warm or cold. Leftover dressing can be stored separately.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

19g

Fat

23g

Carbs

11g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Salads Side Dishes Potatoes Vegetables American Southwestern United States Tex Mex Easy Holiday Event Summer Vegetarian Dietary Seasonal Low Calorie Independence Day Low In Something 3 Steps Or Less Memorial Day Labor Day