Contest-Winning Roasted Red Potato Salad

1. 1

   Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15x10x1-in. baking pan. Bake at 400u00b0 until tender, 30-35 minutes, stirring once. Cool slightly.

2. 2

   For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.

3. 3

   In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.