Roasted Southwestern Red Potato Salad

I don't like turning my oven on too much in the summer.  I prefer quick stove top meals, the crock pot or the grill. Grilling is the best of course because that's Hub's job.  Some days are fairly cool though and potatoes just need to be roasted. 

This potato salad is a bit spicy. We all liked it though.  Loved the sour cream and cream cheese sauce over it. Totally worth turning on the oven in summer. 

Roasted Red Potato Salad

2 lbs. red potatoes, cut in bite sized chunks
1/4 cup olive oil
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
3 oz. cream cheese, softened
1/2 cup sour cream
1 can (4 oz.) chopped green chiles
1 tsp. smoked paprika
1/2 tsp. garlic powder
1 can corn, drained (15 oz)
1/4 cup red onion, finely chopped
1 small red pepper, finely chopped
1/2 cup cilantro, chopped

Toss potatoes with oil, 1/2 tsp. salt and 1/4 tsp. pepper, place in a greased baking dish. Bake in oven at 400 for about 35 - 40 minutes or until tender, stirring 1/2 way. 

For dressing, in a small bowl, beat cream cheese and stir in sour cream until smooth.  Stir in chiles, paprika, garlic powder and the remaining salt and pepper. 

In a large bowl, combine the corn, onion, red pepper and roasted potatoes.  Add dressing until it is desired moistness. You might have some left over.  Toss with cilantro.





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