Prep: 60 Mins Cook: 40 Mins

Corn and green chilies give this potato salad a Southwest twist. Crunchy roasted potatoes will make it a new picnicking favorite.

Picnic Table Potato Salad


  • 1 pound small new potatoes, quartered
  • 2 tbls. olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 7 ozs. canned corn, drained
  • 4 ozs. ORTEGA Whole Green Chiles, drained, chopped
  • 1/4 cup reduced fat mayonnaise
  • 2 tbls. Dijon mustard
  • 2 tsps. paprika
  • 1 lime, juiced
  • 1 teaspoon garlic salt


Heat oven to 400°F.

In baking pan, toss potatoes with oil, pepper and salt. Place pan in oven and roast potatoes 30- 40 minutes, or until crispy on the outside and soft inside.

Meanwhile in a large bowl, combine corn, green chilies, mayonnaise, mustard, paprika, lime juice and garlic salt.

Combine cooked potatoes with mayonnaise mixture. Chill 30 minutes and serve.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.