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

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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
  • 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: 236 calories, 12g fat (4g saturated fat), 14mg cholesterol, 457mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 4g protein


  1. 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.
  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

Reviews for Contest-Winning Roasted Red Potato Salad

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Reviewed Feb. 23, 2016

"This was delicious. I made it for a family get-together and got many compliments from the other family cooks. I used 3 pounds of potatoes and used all the dressing on it. Served it at room temperature, as that fit easier into the process of completing my whole dinner."

Reviewed Nov. 4, 2015

"This was ok, but I don't think I will make it again. There was nothing really fantastic about it."

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."

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