Mexican Roasted Potato Salad Recipe

4.5 5 5
Mexican Roasted Potato Salad Recipe
Mexican Roasted Potato Salad Recipe photo by Taste of Home
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Mexican Roasted Potato Salad Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
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

  • 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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Reviews forMexican Roasted Potato Salad

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Rheann User ID: 9252679 273238
Reviewed Sep. 19, 2017

"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!"

MY REVIEW
Tami User ID: 8964489 256489
Reviewed Nov. 7, 2016

"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."

MY REVIEW
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."

MY REVIEW
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..."

MY REVIEW
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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