Mexican Roasted Potato Salad
Total TimePrep: 20 min. Bake: 25 min.
I made this last night with enchiladas and Spanish rice. It was a hit. Things I changed- 5 large red potatoes boiled then partially skinned
I made the recipe as it was written today. Like other reviews, I didn't need all of the dressing, but I like the flavor so I'm going to add some pickled jalapenos (and maybe a little of the jalapeno juice) to the leftover dressing and use it as a quesadilla sauce. Next time I make it, I might add some diced onion to it. Maybe a little ranch seasonings. This is a pretty good base recipe, there is a lot you can do with it!
We added more cilantro and didnt have the can of the chili peppers. So we added extra chili powder and it turned out amazing trying it today the way its suppose to be. With extra cilantro.
Very good. Easy to assemble. Didn't use all the dressing. Nice alternative to rice and beans for a Mexican themed meal.
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...
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.