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Contest-Winning Roasted Red Potato Salad Recipe

Contest-Winning Roasted Red Potato Salad Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

3/4 cup: 236 calories, 12g fat (4g saturated fat), 14mg cholesterol, 457mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 4g protein.

Reviews for Contest-Winning Roasted Red Potato Salad

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PrplMonky5 User ID: 6612040 269172
Reviewed Jul. 8, 2017

"This was pretty good. From the reviews I think I expected something more, but it was still pretty tasty. I cut the recipe in half for just my husband and myself. I used regular paprika, but did add in a few drops of liquid smoke. Instead of canned corn, I had leftover corn I had cut off some cobs, so I added that in (I think I did about 2/3C). I agree with other reviewers that this is best served warm or room-temperature. I put our leftovers in the fridge, and the next day they weren't so great... the potatoes were dried out and it just wasn't as tasty cold. Overall, this is a nice change to the traditional potato salad, but since we love our leftovers, I think I'll stick with my other recipes next time."

MurphyNJ User ID: 7103738 244333
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."

cbenne12 User ID: 7424916 236347
Reviewed Nov. 4, 2015

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

momplus2 User ID: 5928328 150536
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."

daduk User ID: 1648289 133575
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."

kathleenms User ID: 6189926 212625
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."

huskerfan14 User ID: 1430788 193819
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!"

aug2295 User ID: 4631582 118316
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."

Kools01 User ID: 1433384 193817
Reviewed May. 21, 2011

"LOVED this recipe. A nice change from traditional potato salad. Goes well with anything southwestern meat recipe. I served at room temp (ate after I assembled). Would also be just as good cold."

Kools01 User ID: 1433384 150535
Reviewed May. 21, 2011

"LOVED this recipe. A nice change from traditional potato salad. Goes well with anything southwestern meat recipe. I served at room temp (ate after I assembled). Would also be just as good cold."

debruble User ID: 2584830 195226
Reviewed May. 2, 2011

"I made this and my family loved it. I accidentally left out the onion and it wasn't missed, but next time I will add the onion and let the family decide which they like better."

neesanne User ID: 4957148 117948
Reviewed Apr. 1, 2011

"I haven't made it yet but plan too. Do you serve it warm or cold? does it matter?"

solen User ID: 1268350 192447
Reviewed Mar. 31, 2011

"Made this last night as written. It was great and a new addition to make again. The dressing was a nice change from the regular potato salad dressing."

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