Roasted Red Potato Salad
By LKWolfe
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 8
Preparation
Step 1
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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