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Contest-Winning Roasted Red Potato Salad

 Contest-Winning Roasted Red Potato Salad
“My love for Southwestern flavors led me to create this party-perfect dish. I’ve been experimenting with smoked paprika for a while and discovered that it’s an ideal addition to this recipe.”—Kelly Faust, Louisville, Kentucky
8 ServingsPrep: 55 min.

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.

2 of 2

Contest-Winning Roasted Red Potato Salad (continued)

Directions (continued)

  • Add 1 cup dressing and cilantro; toss to coat (save remaining
  • dressing for another use). Serve immediately. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 236 calories, 12 g fat (4 g saturated fat), 14 mg cholesterol, 457 mg sodium, 27 g carbohydrate, 4 g fiber, 4 g protein.