Southwestern Roasted Potato Salad
Ingredients
Scale
- 1 bag small yellow potatoes, cut in half or quartered*
- 1 Tbls. olive oil
- 1/4 tsp. smoked paprika
- 1/4 tsp. cumin
- 1/4 tsp. chipotle powder
- 1/4 tsp. salt
- several grinds of fresh ground black pepper
- 2 ears corn, shucked, kernels sliced off the cob
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 3 small green onions, sliced
- 1 pint grape tomatoes, sliced in half or quartered
- large handful cilantro, chopped
For the dressing:
- 1 Tbls. olive oil
- 2 Tbls. agave syrup
- 1 lime, zested and juiced
- pinch of chipotle powder
- salt & pepper, to taste
Instructions
- Preheat oven to 425°
- Toss potatoes with olive oil, paprika, cumin, chipotle powder, salt & pepper and place on baking sheet. Roast potatoes until tender, about 15 minutes or so, depending on the size you cut them into. Remove from oven and set aside.
- On baking sheet, place corn kernels, drizzle a bit more olive oil, a little salt & pepper and roast in oven just slightly, about 3-4 minutes. Set aside.
- In large bowl combine potatoes, corn, and remaining salad ingredients. Toss to combine.
- In small bowl, combine dressing ingredients and whisk well. Add to potato salad and toss to combine. Serve room temperature.
Notes
*Use your favorite baby/fingerling potato. I cut the potatoes in half but think they were a bit too big and next time will cut them smaller. The measurements for the paprika, cumin, chipotle, salt & pepper are estimates…I didn’t really measure them, just used a few shakes of each spice over the potatoes prior to roasting them. Adjust amounts to your liking.
Find it online: https://www.imbored-letsgo.com/roasted-potato-salad/