MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
CREAMY SOUTHWESTERN POTATO SALAD
This is a perfect potato salad to go with things like grilled fish tacos, steak fajitos, or maybe cumin-rubbed chicken. The lime juice plays a perfect role in the recipe, as does the cilantro with the buttermilk rounding everything out. This is a keeper!
Provided by FLUFFSTER
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, limd juice, cumin and cayenne in medium bowl to blend.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
- Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; add corn, onion, heartw of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt.
- (Note: can be made 4 hours ahead.).
- Gently stir in avocado and serve.
Nutrition Facts : Calories 271.5, Fat 9.3, SaturatedFat 1.5, Cholesterol 3.4, Sodium 388.1, Carbohydrate 44, Fiber 8.4, Sugar 4.2, Protein 7.4
SOUTHWEST POTATO SALAD
This potato salad is colorful, flavorful and creamy with a light sweetness and delicious taste of chiles.
Provided by PalatablePastime
Categories Oven
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Cut off the top third of the garlic head so the cloves are exposed.
- Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
- Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
- Increase oven temperature to 400°F.
- Lightly oil a large baking sheet and set aside.
- Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
- Spread in a flat layer on baking sheet.
- In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
- Spread in a flat layer on baking sheet as well.
- Roast vegetables at 400F for 30 minutes, or until tender.
- Allow to cool.
- Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
- Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
- Fold in the roasted vegetables and chopped egg.
- Cover and refrigerate several hours before serving.
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SOUTHWESTERN POTATO SALAD
Red potatoes. Yellow corn. Green chiles, peppers and cilantro. This glorious Southwestern-style potato salad is as lovely to look at as it is good to eat.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in large bowl.
- Mix remaining ingredients. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SOUTHWESTERN ROASTED RED POTATO SALAD
I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. I got the recipe from Taste of Home.
Provided by SarahBelle
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
- To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
- In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 19.2, Sodium 403.4, Carbohydrate 34.2, Fiber 4.5, Sugar 4.9, Protein 5.3
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- Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. DO AHEAD Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
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