This Southwest Roasted Potato Salad is a flavorful twist on a classic potato salad. Roasted red potatoes are combined with black beans, corn, and a zesty lime dressing with a hint of spice. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients: 2 lbs red potatoes, cut into 1-inch cubes. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste. 1 cup corn kernels fresh or frozen. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tbsp mayonnaise. 1 tsp honey. 1/2 tsp hot sauce adjust to taste. 1/2 cup shredded cheddar cheese optional. Lettuce leaves for serving optional.
Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the cubed red potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until well coated. Spread the seasoned potatoes in a single layer on a baking sheet and roast for 25-30 minutes or until they are golden brown and crispy, flipping them once halfway through. While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together lime juice, mayonnaise, honey, and hot sauce. Adjust the hot sauce to your desired level of heat. Once the potatoes are done, remove them from the oven and let them cool slightly. In a large salad bowl, combine the roasted potatoes, corn, black beans, red bell pepper, red onion, and fresh cilantro. Pour the dressing over the salad and toss to coat all the ingredients evenly. If desired, sprinkle shredded cheddar cheese on top of the salad. Serve the Southwest Roasted Potato Salad over lettuce leaves for added freshness and crunch. Garnish with additional cilantro if desired. Enjoy your delicious Southwest Roasted Potato Salad!
Prep Time: 20 minutes
Cook Time: 30 minutes
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