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!
– 2 cobs fresh corn (shucked) – 1 lb Little potatoes (quartered) – 1 small onion (diced) – 1 bell pepper (cut into 1/2" pieces) – 1 tablespoon canola oil – 1 cup halved cherry tomatoes – ¼ cup canola oil – ¾ teaspoon salt – ½ teaspoon paprika –½ teaspoon granulated sugar –½ teaspoon garlic powder – ½ teaspoon cumin – ¼ teaspoon onion powder – ⅛ teaspoon black pepper – ⅛ teaspoon cayenne pepper – 1-2 tablespoons chopped cilantro
– Preheat oven to 400 degrees F and line a sheet pan with parchment paper. – Wrap corn in foil and place on baking sheet. Bake for 15 minutes. – After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with 1 tablespoon oil and stir to coat. Bake for 20-25 minutes or until tender and starting to brown. Remove from oven, unwrap corn and let cool enough to handle.
--Whisk together the ¼ 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.