Tex Mex Potato Salad With Roasted Corn

Total Time
35mins
Prep 20 mins
Cook 15 mins

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

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.

Reviews

(4)
Most Helpful

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!

ElleFirebrand July 19, 2008

This was absolutely delicious. I brought it to a potluck and everyone loved it! This makes regular potato salad seem boring. Thank you!

SweetySJD July 23, 2007

This is a DELICIOUSLY DIFFERENT potato salad. I loved all of the ingredients together. I left the skin on the potatoes. I used regular Best Foods mayo, 3T fresh lime juice and whole small black pearl olives. The roasted corn turned out GREAT! Next time I think I'd increase the chili powder, lime juice and cilantro. I also wonder how this would be with diced green chilies and or crumbled bacon??? This was so COLORFUL before adding the mayo. I made this for a potluck and everyone loved it. Thanks for the recipe! Made for 1-2-3 hit wonders.

Engrossed May 31, 2007

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