Southwest Roasted Potato Salad #vegan #salad

Southwest Roasted Potato Salad #vegan #salad

I cherish a decent potato plate of mixed greens, in some cases you gotta blend it up. Something tasy, something crisp, something simple. Furthermore, there's nothing simpler than a one container feast right?? So here come's Southwest Roasted Potato Salad! Least demanding plate of mixed greens ever. No heating up, no squashing, nothing. Gracious and solid. Olive oil rather than mayo truly assists with calorie tally.

Hurl the veggies and olive oil together on a simmering skillet, spread into a solitary layer and leave a vacant space to put the natural corn. Aaaand cook. 30 minutes, evacuate the corn, an additional 30 minutes, top with crisp herbs and done. Like I stated, Southwest Roasted Potato Salad = most effortless serving of mixed greens ever.

Notice how the majority of that was done on one dish? Excellentmetoo. Enormous one container fan here! I'm unquestionably not going to disapprove of less tidy up. Have Southwest Roasted Potato Salad scraps? Great. Warm them up the following morning with certain eggs, cheddar, salsa and a tortilla to make a delectable breakfast burrito. yuuuummm!!!

Also try our recipe Green Bean Potato Salad

Southwest Roasted Potato Salad #vegan #salad

Southwest Roasted Potato Salad recipe - One pan roasted red potato salad with bell pepper, corn, fresh dill and spices drizzled with olive oil.


  • 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


  1. Preheat oven to 400˚F.
  2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
  4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

Read more our recipe : Frozen Watermelon Margarita

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