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Roasted Corn Potato Salad Recipe

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This recipe for Roasted Corn Potato Salad is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs (about 4-5med) red potatoes, cut into 1" cubes
1 ½ cups frozen corn kernels, thawed
2 tsp chili powder (divided)
1 cup mayonnaise
½ tsp salt
¼ tsp ground black pepper
2 tsp lime juice
1 jar (7.25oz) roasted red bell peppers, drained well and chopped
1 can (2.25oz) sliced ripe black olives, drained
4 green onions, thinly sliced
⅓ cup chopped fresh cilantro
Directions:
Directions:
Place potatoes in medium saucepan; cover with water and cook over medium-high until tender, about 10 minutes. Drain and set aside to cool slightly. Place corn on 10x15" jelly roll pan that has been coated with no-stick cooking spray. Coat corn with additional cooking spray. Sprinkle ½ tsp of the chili powder evenly over corn. Roast in 400º oven stirring occasionally for 15-20 minutes or until slightly browned. In large bowl, combine mayo, remaining 1 ½ tsp chili powder, salt pepper and lime juice. Stir in potatoes, roasted peppers, olives, green onions, cilantro and roasted corn. Chill. (is good warm too)
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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