This Southwest Potato Salad is made with grilled or roasted potatoes, peppers, corn on the cob and fresh tomatoes, tossed in a taco spiced vinaigrette!

15 mins
40 mins


  • Baking sheet
  • Aluminum foil



  • 2 cobs fresh corn, shucked
  • 1 lb Little Potatoes, quartered
  • 1 small onion, diced
  • 1 bell pepper, cut into 1/2-inch pieces
  • 1 Tbsp canola oil
  • 1 cup cherry tomatoes, halved

Taco-Spiced Vinaigrette:

  • 1/4 cup canola oil
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp onion powder
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1 to 2 Tbsp cilantro, chopped


  • Step 1

    Preheat oven to 400 °F and line a sheet pan with parchment paper.

  • Step 2

    Wrap corn cobs in foil and place on baking sheet. Bake for 15 minutes.

  • Step 3

    Meanwhile, prep your potatoes, pepper and onion by cutting them into 1/2-inch to 3/4-inch pieces.

  • Step 4

    After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with one tablespoon oil and stir to coat. Bake for 20 to 25 minutes or until tender and starting to brown.

  • Step 5

    Remove from oven, unwrap corn and let cool enough to handle.

  • Step 6

    Cut the kernels off the corn cobs, then stir together the corn, potatoes, peppers, onions and tomatoes.

  • Step 7

    Whisk together the 1/4 cup oil, salt, paprika, sugar, garlic powder, cumin, onion powder, black pepper, and cayenne. Pour over vegetables and stir to coat. Sprinkle with cilantro.

  • Step 8

    Serve warm, room temperature, or chill to serve cold.