Lunch: Contest-Winning Roasted Red Potato Salad Recipe

Ingredients

2 pounds small red potatoes, quartered
1/4 cup olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
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

Instructions

Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15x10x1-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). Serve immediately.

Reviews


Add a review for Contest-Winning Roasted Red Potato Salad Recipe

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now