Southwest Potato Salad

Southwest Potato Salad

Terrific Trio

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!


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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy


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

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

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

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.

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

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

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.

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

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