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Mexican Roasted Potato Salad Recipe

Mexican Roasted Potato Salad Recipe

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. YIELD: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.

Reviews for Mexican Roasted Potato Salad

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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."

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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