ROASTED POTATO VEGETABLE SALAD
Southwest Roasted Potato Salad recipe - One pan roasted red potato salad with bell pepper, corn, fresh dill and spices drizzled with olive oil.
ROASTED POTATO VEGETABLE SALAD
Prep Time : 10 mins
As much as I love a good potato salad, sometimes you gotta mix it up. Something tasy, something fresh, something easy. And there’s nothing easier than a one pan meal right?? So here come’s Southwest Roasted Potato Salad!
Easiest salad ever. No boiling, no mashing, nada. OH and healthy. Olive oil instead of mayo really helps with calorie count (if you’re counting 🙂 ). Toss the veggies and olive oil together on a roasting pan, spread into a single layer and leave an empty space to put the corn on the cob. Aaaand roast. 30 minutes, remove the corn, another 30 minutes, top with fresh herbs and done. Like I said, Southwest Roasted Potato Salad = easiest salad ever.
Cook Time : 1 hour
Total Time : 1 hour 10 mins
Yield : 4 1x
INGREDIENTS
- 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 + extra roughly chopped to garnish
- Green onion, thinly sliced to garnish
- 3 tablespoons olive oil
INSTRUCTIONS
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