Southwestern Roasted Red Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. Ingredients:
2 lbs small red potatoes, quartered |
1/4 cup olive oil |
3/4 teaspoon salt |
1/2 teaspoon pepper, divided |
3 ounces of softened cream cheese |
1/2 cup sour cream |
4 ounces chopped green chilies |
1 teaspoon smoke paprika |
1/2 teaspoon garlic powder |
1 (15 ounce) can kernel corn, drained |
1 small red onion, finely chopped |
1 small sweet red pepper, finely chopped |
1/2 cup minced cilantro |
Directions:
1. Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
2. To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
3. In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
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