Try this Roasted Red Potato Salad recipe, or contribute your own.
Suggest a better description1) Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon paper; place in a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 400 degrees for 30-35 minutes or until tender, stirring once. Cool slightly.
2) For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3) In a large bowl, combine the corn, onion, red pepper and potatoes. Add dressing and cilantro; toss to coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1927g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1571 | ||
Calories from Fat: 525 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.4g | 78 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 127.2mg | 39 % | |
Sodium 1862.8mg | 64 % | |
Potassium 5703.4mg | 150 % | |
Total Carbohydrate 244.6g | 72 % | |
Dietary Fiber 29.2g | 117 % | |
Sugars, other 215.5g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1571
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