Baja Potato Salad Food

BAJA SALAD

Steps:

• Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
• Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

BAJA POTATO SALAD

Steps:

• Peel and dice potatoes into cubes, boil until fork tender.
• Mix together potatoes, celery, onion, green chilies, and cilantro.
• Set aside.
• In a separate bowl, mix cream cheese with jalapeños.
• Fold cream cheese mixture into the potato mixture.
• Add salt, pepper, and garlic powder.
• Chill before serving.

BAJA POT ROAST

Steps:

• Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium heat. Add roast and cook until browned, 3 to 5 minutes per side. Transfer to the slow cooker; set on Low.
• Arrange potatoes, carrots, pico de gallo, green chiles, and jalapeno peppers around the roast. Sprinkle in taco seasoning, garlic pepper, hot sauce, and chili powder. Cover and cook until roast is fall-apart tender, about 5 hours.

BAJA BEAN SALAD

Steps:

• In a large saucepan, bring 5 cups water to a boil. Add green beans; cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large bowl, combine the black beans, garbanzo beans, wax beans, jicama, red pepper, onions, jalapeno and green beans., In a small bowl, whisk the sugar, vinegar, oil, lime juice, cilantro, salt and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

AUTHENTIC BAVARIAN POTATO SALAD

Steps:

• Boil the potatoes, slice while still warm and add broth.
• Mix vinegar with salt, pepper and sugar.
• Sugar and salt should be dissolved before adding the oil.
• Add marinade to the potatoes.
• Add onions and finally the melted butter.
• Garnish with chives or parsley.
• If you want to add cucumber, thinly slice them and salt.
• Drain before adding to the salad.

YOU'RE-BACON-ME-CRAZY POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.