Southwestern Roasted Red Potato Salad
Bursting with bold flavors and vibrant colors, this Southwestern Roasted Red Potato Salad is a zesty twist on a classic dish. Perfectly roasted red potatoes are tossed with smoky spices like paprika and cumin, then paired with crunchy red bell peppers, zesty green onions, fresh cilantro, and a hint of heat from jalapeño. A creamy dressing made from tangy Greek yogurt, rich mayonnaise, and fresh lime juice brings it all together, with an optional kick of hot sauce for spice lovers. Whether served warm or chilled, this potato salad makes an irresistible side dish for barbecues, potlucks, or weeknight dinners. With just 20 minutes of prep and customizable add-ins like grilled corn, this recipe will become your go-to for a crowd-pleasing, southwestern-inspired side!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 4 stalks green onions
- 0.25 cup fresh cilantro
- 1 small jalapeño
- 0.5 cup corn (optional, canned or grilled)
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon hot sauce (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Wash and scrub the red potatoes. Cut them into 1-inch cubes, leaving the skin on for texture and flavor.
In a large mixing bowl, toss the potato cubes with olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
While the potatoes roast, dice the red bell pepper and finely chop the green onions, fresh cilantro, and jalapeño (remove seeds for less heat). If using corn, prepare 1/2 cup (grilled or canned, drained).
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and hot sauce (if using) to create the dressing. Adjust seasoning with salt and pepper to taste.
Once the roasted potatoes are done, let them cool slightly for about 10 minutes.
In a large mixing bowl, combine the roasted potatoes, diced red bell pepper, green onions, cilantro, jalapeño, and corn (if using). Gently toss to mix.
Drizzle the prepared dressing over the potato mixture and toss until everything is evenly coated.
Serve the salad warm or chilled. Garnish with extra cilantro or a sprinkle of smoked paprika for presentation, if desired.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 26.8 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4839 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
