Roasted Red Potato Salad

Photo by Lorraine W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pounds small red potatoes, quartered

  • 1/4

    cup olive oil

  • 3/4

    teaspoon salt, divided

  • 1/2

    teaspoon pepper, divided

  • 1

    package (3 ounces) cream cheese, softened

  • 1/2

    cup sour cream

  • 1

    can (4 ounces) chopped green chilies

  • 1

    teaspoon smoked paprika

  • 1/2

    teaspoon garlic powder

  • 1

    can (15-1/4 ounces) whole kernel corn, drained

  • 1

    small red onion, finely chopped

  • 1

    small sweet red pepper, finely chopped

  • 1/3

    cup minced fresh cilantro

Directions

Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly. For dressing, in a small bowl, beat cream cheese and sour cream 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 (save remaining dressing for another use).

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