MEXICAN POTATO SALAD
This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.-Danette Hofer, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain. , When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled.
Nutrition Facts :
MEXICAN POTATO SALAD
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
MEXICAN ROASTED POTATO SALAD
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.
HOT MEXICAN POTATO SALAD
Make and share this Hot Mexican Potato Salad recipe from Food.com.
Provided by Debi9400
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) Drain and cut into quarters when cooled down.
- Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. Cook, uncovered, on high for one minute or until heated through.
- Add sauce to cooked potatoes. Stir in tomatoes, olives, green onion and cilantro. Toss to coat and serve.
Nutrition Facts : Calories 147.9, Fat 5.5, SaturatedFat 0.8, Sodium 399.6, Carbohydrate 23.1, Fiber 3.5, Sugar 3.1, Protein 3.1
BONNIE'S MEXICAN POTATO SALAD
This Mexican Potato Salad is a different twist on an old favorite with a little bit of kick to the taste buds! It goes really well with just about any kind of beef, pork, or barbecued chicken. Enjoy!
Provided by BonniE !
Categories Potato Salads
Time 50m
Number Of Ingredients 13
Steps:
- 1. Please read through the instructions before you make the recipe, because some of the ingredients go in separately to make the dressing.
- 2. Boil the eggs and cool. Separate the eggs from the whites. Set aside. Quarter the red potatoes and boil them in water with a teaspoon of salt. Make sure they are done, but not over cooked. Drain thoroughly, and cool the potatoes and then dice them.
- 3. In a large bowl, mash the egg yolks, stir in the oil, vinegar and lime juice. Add mayonaise, pepper sauce, and season with salt and pepper. Mix well with a whisk.
- 4. Add diced potatoes to the mayonaise mixture along with the pickle, green onions, red pepper and celery. Chop egg whites fine and add to the salad. Stir gently, but mix well.
- 5. Refrigerate until serving time. Enjoy!
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
HOT POTATO SALAD
Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
MEXICAN POTATO SALAD
Make and share this Mexican Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
- In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
MEXICAN POTATO SALAD
Make and share this Mexican Potato Salad recipe from Food.com.
Provided by Teresa Johnson
Categories Lunch/Snacks
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic and bread cubes in 1 tblsp.
- salad oil until bread is golden.
- Remove garlic and discard.
- Set bread cubes aside.
- Put cut up vegetables in blender container and cover with water.
- Cover container and run on high just until vegetables are coarsely chopped.
- Drain vegetables in colander or sieve; empty into a bowl.
- Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
- Pour over chopped vegetables; mix well.
- Add potatoes and toss lightly.
- Let stand 1 hour to marinate.
- At serving time, add lettuce and bread cubes; toss lightly.
Nutrition Facts : Calories 184.9, Fat 11.8, SaturatedFat 1.7, Sodium 472.1, Carbohydrate 18, Fiber 3.1, Sugar 2.8, Protein 2.9
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MEXICAN POTATO SALAD - HOT ROD'S RECIPES
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5/5 (1)Total Time 3 hrs 30 minsCategory SaladsCalories 291 per serving
- Bring a large pot of salted water to a boil. Add cut potatoes and boil until tender. Strain in a colander and rinse with cold water to remove any excess starch and prevent the potatoes from cooking further.
- In a large bowl, combine the potatoes and the chopped hard-boiled eggs. Toss with onion and green chilies.
- In a small bowl, combine the mayonnaise, mustard, wine vinegar until well blended. Stir in the milk, salt and pepper.
- Pour the dressing over the potatoes and gently stir to coat. Cover and refrigerate for 2 to 3 hours to allow the flavors to meld together.
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