Description
This roasted potato salad recipe is super nourishing and packed with flavor, featuring crispy roasted potatoes, fresh corn, bell peppers, jalapeño, and a zesty cilantro dressing. The perfect side dish for your BBQ menu or any potluck!
Ingredients
Scale
For the Roasted Potatoes:
- 3–4 medium yellow and/or red potatoes, cubed into ½-inch pieces (approx. 2 cups chopped)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 1/2 teaspoons paprika
- Salt, to taste
- Pepper, to taste
For the Salad Add-ins:
- ½ orange bell pepper, diced
- ½ green bell pepper, diced
- 1 jalapeño, seeded and finely diced (optional)
- 1 ½ cups fresh or frozen corn kernels (thawed if frozen)
- ½ cup fresh cilantro, chopped (divided)
- 1 cup grape tomatoes, halved
- 1 small red onion, thinly sliced (optional)
For the Cilantro Dressing:
- ½ cup fresh cilantro, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon mayonnaise (optional, for creaminess)
- 1 teaspoon red wine vinegar
- Juice of one lemon
- 1 tablespoon honey (or agave nectar)
- 1 teaspoon whole grain mustard (or Dijon mustard)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Prepare Dressing: Combine all dressing ingredients (1/2 cup cilantro, olive oil, mayonnaise (if using), vinegar, lemon juice, honey, mustard, salt, pepper) in a small bowl or a jar with a tight-sealing lid. Whisk or shake vigorously until well combined and emulsified. Set aside (or refrigerate) to allow flavors to meld.
- Prepare and Roast Potatoes:
- Preheat your oven to 420°F (215°C). Line a large baking sheet with parchment paper or a silicone mat.
- Add the diced potatoes to a medium bowl. Drizzle with 1 tablespoon olive oil, sprinkle with fresh thyme leaves, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Bake for 20 minutes, stirring or flipping halfway through, until the potatoes are crisp on the outside and tender on the inside.
- Cool Potatoes: Once the potatoes are roasted, remove them from the oven and let them cool on the baking sheet for at least 5 minutes.
- Assemble Salad: In a large serving bowl, combine the slightly cooled roasted potatoes, diced orange bell pepper, diced green bell pepper, jalapeño (if using), corn kernels, halved grape tomatoes, thinly sliced red onion (if using), and the remaining chopped fresh cilantro.
- Dress and Toss: Pour the prepared cilantro dressing over the salad ingredients. Toss gently until everything is evenly combined.
- Serve: Serve the roasted potato salad immediately at room temperature or chilled.
Notes
- Potatoes: Use waxy potatoes like Yukon Gold or red potatoes which hold their shape well when roasted. Cut into even ½-inch cubes.
- Roasting: Ensure potatoes are in a single layer on the baking sheet for even crisping.
- Corn: Fresh corn cut off the cob (raw or lightly blanched) or thawed frozen corn works best. Canned corn can be used if drained well.
- Spice Level: Adjust the amount of jalapeño (or omit) based on your heat preference. Remove seeds and membranes for less heat.
- Dressing: The dressing can be made ahead and stored in the refrigerator. Whisk or shake well before using. Adjust honey/lemon/vinegar to taste.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2-3 days. Best served closer to preparation time as potatoes can absorb dressing.