Tex Mex Potato Salad With Roasted Corn

READY IN: 35mins
Recipe by Kizzikate

From Southern Living Magazine. Haven't made it yet, but it sure looks good!

Top Review by ElleFirebrand

This was very good. I did not really like the roasted corn, however. Changes... I was low on lime juice, so I substituted what I had and added some apple cider vinegar for extra acid. I left out the parsley and olives and used red onion instead of green onion. Thanks for the great potato salad recipe!

Ingredients Nutrition

Directions

  1. In a 400% oven, roast one can of corn with 1/2 teaspoons chili powder for 15 minutes, stirring twice. Set aside.
  2. In a large bowl, mix mayonaisse, remaining chili powder, salt, pepper, and lime juice. Mix well. Add potatoes, peppers, olives, remaining can of corn, green onions, cilantro, and parsley. Mix well. Cover & chill.
  3. To serve, garnish with roasted corn.

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