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Contest-Winning Roasted Red Potato Salad Recipe
Contest-Winning Roasted Red Potato Salad Recipe photo by Taste of Home

Contest-Winning Roasted Red Potato Salad Recipe

Read Reviews (10)
4.88 10
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“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
TOTAL TIME: Prep: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 55 min.
MAKES: 8 servings


  • 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

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.


  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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Roasted Red Potato Salad in Taste of Home April/May 2011, p85

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.

Reviews for Contest-Winning Roasted Red Potato Salad(10)

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Reviewed May. 15, 2012

I've already made this a few times and I love it. I have used green onions, rather than red, just because I like them better. It is wonderful at room temp or warm, but is still okay cooled.

Reviewed Apr. 14, 2012

This recipe was a big hit at a birthday party I went to recently. Was looking for something new and interesting to try and this recipe fit the bill. This dish was full of flavor. The only change I made was to use Fiesta Corn instead of regular corn. Will be making this again. Served at room temperature.

Reviewed Sep. 7, 2011

I am making it again. I made it for the family and am being requested to do it again. Great flavors and a nice twist on a standard.

Reviewed Jul. 4, 2011

Again. doesn't cut it! I would make it again, again and again! I used a part of a container of Kraft Cooking Creme Cheese Original, because that is what I had on hand amd it was WONDERFUL!

Reviewed May. 30, 2011

I used 3lbs of potatoes and put all the dressing on. I thought it was tasty, and a really nice counter point to the spicy burgers we served with it.

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