Mexican Roasted Potato Salad Recipe
Mexican Roasted Potato Salad Recipe photo by Taste of Home
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Mexican Roasted Potato Salad Recipe

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My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 10 servings


  • 4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons minced fresh cilantro
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 teaspoons lime juice
  • 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
  2. In a large bowl, mix potatoes, beans, chilies and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm. Yield: 10 servings.
Originally published as Mexican Roasted Potato Salad in Simple & Delicious February/March 2014

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justmbeth User ID: 1196484 121461
Reviewed Aug. 23, 2014

"Very good. Easy to assemble. Didn't use all the dressing. Nice alternative to rice and beans for a Mexican themed meal."

doralice User ID: 7761889 196815
Reviewed Aug. 17, 2014

"I made this for dinner last Sunday. I made it according to directions and enjoyed every bite as did my unexpected company. Only thing is, I only used about 2/3 of the dressing , which was plenty. Delicious..."

kmarqui User ID: 3651843 199243
Reviewed Apr. 20, 2014

"Thank you for a really good side dish for when I cook a South of the border meal! My husband loves this. He then eats the left overs in a breakfast burrito or alone with eggs. I enjoyed the flavors of this dish a lot."

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