Chili Potato Salad Food

SPICY CHILI CRISP POTATO SALAD (LIANG BAN TU DOU)

Steps:

• Bring a large pot of water to a boil. Add potatoes and cook until just tender, 6 to 8 minutes. Remove with a slotted spoon to a colander. Add bamboo shoots to the pot and cook until hot, 1 to 2 minutes. Transfer them to the colander.
• Meanwhile, mix chili crisp (or chili oil), vinegar, soy sauce, peppercorn oil and ginger in a large bowl.
• Add a third of the potato slices and bamboo shoots to the sauce. Using tongs or a slotted spoon, gently stir to make sure each slice gets coated on both sides. Carefully transfer to a platter, leaving any remaining sauce in the bowl. Repeat with the remaining vegetables, one-third at a time. Spoon any remaining sauce over the top and sprinkle with scallions and chiles and ground Sichuan peppercorns to taste.

CHILI POTATO SALAD

Steps:

• In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
• If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.

GREEN CHILI POTATO SALAD

Steps:

• Cook potatoes in boiling, salted water until tender. Drain water.
• Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
• Chill for at least 2 hours before serving to ensure the flavors blend together.
• Serve at any summertime picnic or bbq party.

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA

Steps:

• For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
• Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
• For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
• When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

CHILI ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

ROASTED CHILE POTATO SALAD

Steps:

• Place egg yolk, lemon and limes in mixing bowl and whisk. Slowly whisk in oil to make mayonnaise. Add potatoes and fold into mayonnaise. Julienne chiles and fold into the mixture along with the cilantro leaves and serve.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

BAKED POTATOES WITH CHILI

Steps:

• Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.

CHILI SALAD

Steps:

• In salad bowl, combine all but the chili.
• Heat chili until bubbly.
• Pour over salad, tossing lightly to coat.
• Serve immediately.

POTATO-BAR CHILI

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

BEEF AND POTATO CHILI

Steps:

• Heat olive oil, garlic, and pepper flakes over medium-high heat.
• Add potatoes, bell pepper, and onion. Sprinkle chili powder over vegetables. Cook until potatoes are almost soft and starting to turn translucent (about 12 minutes).
• Add ground beef. Using the leanest ground beef will mean that you can cook everything together because you won't have to drain the beef. It saves time and tastes richer. Chop up the beef as it's cooking so that it is crumbly. Cook until it is mostly brown. You may want to add more chili powder at this point.
• Add tomatoes and turn down heat slightly. Allow them to become soft. I like to gently mash them with a potato masher at this point. Let the whole mixture simmer for about 10 minutes.
• Serve with corn bread. I like to get the corn bread (which takes 20 minutes) in the over right before I add the ground beef. Everything is done at about the same time.

WARM POTATO SALAD WITH SWEET CHILI SOUR CREAM

Steps:

• Preheat oven to 200°C.
• In a large bowl, toss the potatoes in the oil and salt and pepper to taste.
• Place the potatoes on a baking sheet and oven bake for about 40 minutes or until tender and golden. Turn a couple of times.
• Transfer to a large bowl.
• Combine sour cream, chili sauce and green onions: pour over the potatoes and toss gently to coat.
• Arrange on a serving platter and sprinkle with fresh coriander and sesame seeds.