Cilantro Pasilla Spicy Idaho® Potato Salad


  • 3 pounds Yukon Gold Idaho® Potatoes (cut into 2 inch pieces)
  • 1 tablespoon olive oil
  • 1 cup roasted corn kernels
  • 1 bunch green onion (thinly sliced)
  • 2 cloves garlic
  • 1 ½ cups cilantro leaves
  • 1 pasilla chile (stem and seeds removed)
  • 1 cup sour cream
  • ¼ pepitas
  • ½ cup crumbled cotija cheese
  • salt and pepper


  1. Preheat oven to 400° F.
  2. Wash and dry potatoes, then cut them into 2 inch cubes.
  3. Place in a large bowl and drizzle olive oil over potato cubes. Mix to coat all potatoes. Sprinkle with salt and pepper to taste.
  4. Remove potato cubes from bowl and place on a baking sheet.  
  5. Bake potatoes for 40 minutes, turning at the halfway mark (20 minutes in).
  6. Remove from oven and allow to cool for 10 minutes.
  7. Place potatoes back in a bowl and mix in corn kernels and green onion. Set to the side.
  8. Add garlic cloves, cilantro, pasilla chile, and sour cream to a blender. Blend until the mixture becomes smooth.
  9. Place potato mixture on a serving plate, then pour sour cream/cilantro mixture over the top.
  10. Sprinkle pepitas, and cotija over the sauce.
  11. Salt and pepper to taste.
  12. Serve warm.
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Yield: 10-12 servings

Nicole Presley
Food Blogger
Presleys Pantry

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