Roasted Red Potato Salad

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Roasted Red Potato Salad might be a recipe you should try. For 84 cents per serving, you get a salad that serves 8. One portion of this dish contains about 5g of protein, 14g of fat, and a total of 256 calories. From preparation to the plate, this recipe takes about 55 minutes. 32 people have made this recipe and would make it again. It is perfect for The Fourth Of July. A mixture of red onion, olive oil, sour cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 54%. Similar recipes include Roasted Red Potato Salad, Roasted Red Potato Salad, and Roasted Red (New) Potato Salad.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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). Serve immediately. Yield: 8 servings. Originally published as Roasted Red Potato Salad in Taste of HomeApril/May 2011, p85 Nutritional 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.

3. 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.

4. In a large bowl, combine the corn, onion, red pepper and potatoes.

5. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use).

6. Serve immediately.

Nutrition Information:

covered percent of daily need

 

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