Mexican-Inspired Roasted Potato Salad

A vibrant, smoky twist on traditional potato salad, featuring oven-roasted gold potatoes tossed in a creamy, lime-forward cilantro-jalapeño dressing with a touch of cotija cheese.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 lb yukon gold potatoes peeled and
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup mayonnaise
• 1 tbsp lime
• 0.5 cup cilantro
• 1 tbsp jalapeño
• 0.5 cup cotija cheese
• 0.5 tsp smoked paprika

Cooking instructions

1. Preheat the oven to 400°F. Cut the potatoes into 1-inch chunks. — 400°F
2. Toss the potatoes on a large baking sheet with olive oil, salt, and black pepper. Roast until golden brown and tender, tossing halfway through. (about 35 min) — 400°F
3. While potatoes roast, whisk together the mayonnaise, lime juice, finely minced cilantro, and finely minced jalapeño in a large bowl.
4. Transfer the warm roasted potatoes to the bowl with the dressing and toss gently to coat.
5. Garnish with crumbled cotija cheese and a sprinkle of smoked paprika before serving warm or at room temperature.