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Contest-Winning Roasted Red Potato Salad

“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

Ingredients

  • 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

Directions

  • Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15x10x1-in. baking pan. Bake at 400° until tender, 30-35 minutes, stirring once. Cool slightly.
  • 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.
  • 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.
Nutrition Facts
3/4 cup: 236 calories, 12g fat (4g saturated fat), 14mg cholesterol, 457mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 4g protein.

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