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–+ servings

Southwest Roasted Potato Salad

A vibrant and flavorful potato salad featuring roasted baby potatoes, a creamy dressing, and fresh vegetables, perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Southwestern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound baby potatoes cut into bite-sized cubes
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
For the Dressing
  • 1 cup Greek yogurt
  • 2 tablespoons lime juice freshly squeezed
  • 1/4 cup cilantro chopped
For the Veggies
  • 1 medium red onion diced
  • 1 cup bell peppers diced, assorted colors
  • 1 cup corn kernels fresh or frozen

Method
 

Preparation
  1. Preheat your oven to 425?F.
  2. Chop the potatoes into bite-sized cubes.
  3. Toss the potatoes in a large bowl with olive oil, smoked paprika, salt, and pepper.
  4. Spread the seasoned potatoes onto a baking sheet in a single layer.
  5. Roast the potatoes for about 25-30 minutes, stirring halfway through.
  6. Cool the roasted potatoes slightly before mixing with diced bell peppers and red onion.
  7. Combine everything in a large bowl, drizzle with lime juice, and toss gently.
Serving
  1. Garnish with fresh cilantro or avocado slices if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 8mg

Notes

Choose waxy potatoes like red or new potatoes for the best texture.

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