Southwestern Roasted Red Potato Salad Recipes

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Steps:

• Place red or white potatoes and sweet potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 20 to 25 minutes or until sweet potatoes are tender; remove sweet potatoes from Dutch oven. Cook red or white potatoes 10 to 15 minutes longer, if necessary, until tender. Drain potatoes. Let stand about 15 minutes or until cool enough to handle. Peel potatoes; cut into cubes.
• Mix mayonnaise, milk, cumin seed, salt and chilies in large glass or plastic bowl. Add potatoes, bell pepper and onions; stir gently to coat. Cover and refrigerate at least 2 hours to blend flavors.

Steps:

• Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
• To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
• In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread potato pieces onto a baking sheet and drizzle with olive oil.
• Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
• Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Steps:

• Toss first six ingredients together and place in single layer on cookie sheet sprayed with Pam.
• Bake at 425 degrees for 40 minutes, stirring occasionally.
• Transfer to large bowl.
• Toss remaining ingredients. Can be eaten warm or cold. We prefer it room temp to warm.