Description
Southwest Roasted Potato Salad is a vibrant and flavorful dish featuring roasted baby red potatoes, corn, and colorful bell peppers. Seasoned with Southwest spices and fresh dill, it’s a perfect side for barbecues, picnics, or a satisfying weeknight dinner. Serve it warm or cold for a versatile and delicious experience.
Ingredients
Scale
- 2 lbs baby red potatoes, halved
- 1 corn on the cob, husk on
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 1/2 teaspoon cumin
- 1/4 teaspoon ancho chili pepper powder
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, minced (plus extra for garnish)
- Green onion, thinly sliced (to garnish)
- 3 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby red potatoes. Place them in a large mixing bowl.
- Add the diced bell peppers, cumin, ancho chili pepper powder, coarse salt, pepper, minced dill, and olive oil to the bowl. Toss everything together until well-coated.
- Spread the mixture onto a sheet pan in a single layer, leaving space for the corn on the cob.
- Place the corn on the cob, still in its husk, on the sheet pan with the vegetables.
- Roast in the oven for 30 minutes, then remove the corn and set it aside. Continue roasting the potatoes and peppers for another 30 minutes, or until the potatoes are fork-tender.
- Remove the pan from the oven. Let cool slightly. Husk the corn and slice off the kernels.
- Add the corn kernels to the roasted vegetables on the pan. Stir to combine.
- Garnish with extra fresh dill and thinly sliced green onions.
- Serve warm or let cool to room temperature before serving.
Notes
- Do not overcrowd the baking pan to ensure crisp and even roasting.
- Use fresh dill for best flavor, but dried dill can be used in smaller amounts.
- This salad can be served warm or cold, making it great for make-ahead meals.
- Additions like black beans, avocado, or bacon can enhance the salad.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Southwest roasted potato salad, roasted vegetable salad, summer side dish, vegetarian salad, BBQ side, picnic salad