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
This recipe is:
Contest Winning
8 Servings
Prep: 55 min.
Ingredients
2 pounds small red potatoes, quartered
1/4 cup olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (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 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, 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). Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 236 calories, 12 g fat (4 g saturated fat), 14 mg cholesterol, 457 mg sodium, 27 g carbohydrate, 4 g fiber, 4 g protein.
Roasted Red Potato Salad published in Taste of Home April/May 2011, p85
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment