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 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.
POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.
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.
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 YELLOW POTATO SALAD
This is my version of Mexican Cuisine in a Potato Salad. It's so refreshing and darn right delicious! I hope you give this a try. Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Salads
Time 30m
Number Of Ingredients 17
Steps:
- 1. Put the potatoes into a large pot. Add sazon and enough water to cover them by 2 inches or so. Bring water to a boil over medium high heat. Reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.
- 2. Meanwhile, whisk vinaigrette ingredients. Add potatoes to vinaigrette in a large mixing bowl. Toss gently. Serve warm or chilled.
MEXICAN BEAN AND POTATO BAKE
This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!
Provided by Becca Heyes
Categories Main meals
Time 1h35m
Number Of Ingredients 14
Steps:
- Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
- Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
- Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.
Nutrition Facts : ServingSize 1 portion, Calories 449 kcal, Carbohydrate 67.2 g, Protein 17.5 g, Fat 14.3 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 271 mg, Fiber 13.8 g, Sugar 6.6 g
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
MEXICAN POTATO SALAD
Steps:
- In a large bowl, combine all ingredients. Gently fold together and serve.
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!
MEXICAN POTATO SALAD
Steps:
- In a medium bowl, stir together the potatoes, green onions, lime juice, cilantro, and jalapeño.
- In a small bowl, whisk together the yogurt and sour cream. Stir into the potato mixture.
- nutrition information
- (Per Serving)
- Calories: 94
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.5g
- Cholesterol: 1mg
- Sodium: 107mg
- Carbohydrates: 19g
- Fiber: 3g
- Sugars: 3g
- Protein: 3g
- Dietary Exchanges
- 1 1/2 Starch
More about "mexican roasted potato salad food"
MEXICAN STREET CORN POTATO SALAD - CONTENTEDNESS …
From contentednesscooking.com
5/5 (1)Total Time 25 minsCategory Lunch, DinnerCalories 350 per serving
- First clean the potatoes and cut them into finger thick cubes. You have several options to prepare the potatoes now: you can cook, steam, or just roast them. What you do I leave up to you.
- For roasting, put them in the oven for 25 minutes at 410°F. Season with salt and pepper and put them on a parchment paper.
- All that is left to do after the potatoes are done is to combine them with the roasted corn, onions, bell pepper, vegenaise, and spices. Mix well and garnish with cilantro (optional).
MEXICAN POTATO SALAD - V&V SUPREMO FOODS, INC.
From vvsupremo.com
Estimated Reading Time 2 minsTotal Time 42 mins
MEXICAN POTATO SALAD - STRAWBERRY BLONDIE KITCHEN
From strawberryblondiekitchen.com
5/5 (8)Total Time 30 minsCategory Side DishCalories 291 per serving
MEXICAN POTATO SALAD - JENNIFERSKITCHEN
From jenniferskitchen.com
5/5 (1)Estimated Reading Time 3 minsServings 4
MEXICAN POTATO SALAD RECIPE | DR. MCDOUGALL
From drmcdougall.com
10 BEST MEXICAN POTATOES RECIPES - YUMMLY
From yummly.com
MEXICAN POTATO SALAD - HOT ROD'S RECIPES
From hotrodsrecipes.com
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.
MEXICAN POTATO SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
4.3/5 (10)Category SaladsCuisine MexicanTotal Time 45 mins
- Place potatoes on a baking sheet and bake for 30-35 minutes until they turn golden and are fork tender
MEXICAN SWEET POTATO SALAD - MAMA LATINA TIPS
From mamalatinatips.com
5/5 (12)Category SaladsCuisine MexicanTotal Time 30 mins
- Mix together sweet potatoes, 1/2 teaspoon salt and oil until fully coated. Bake for 15-20 minutes until cooked, but firm.
- Cover corn with water and cook (defrost) for about 1 minute in the microwave. If you prefer you can do this in a pot on the stove. Drain.
MEXICAN STREET CORN POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 358 per serving
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool.
- Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally.
- Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.
EASY MEXICAN POTATO SALAD RECIPE - BUNS IN MY OVEN
From bunsinmyoven.com
Reviews 15Calories 49 per servingCategory Side Dish
MEXICAN POTATO SALAD - FOOD24
From food24.com
Cuisine IngredientsCategory IngredientsServings 4Total Time 35 mins
VEGAN MEXICAN STREET CORN SALAD | THE WHOLE FOOD PLANT ...
From plantbasedcookingshow.com
3.7/5 (20)Category RecipesServings 2-3Calories 200 per serving
MEXICAN POTATO SALAD | MEXICAN RECIPES | GOODTOKNOW
From goodto.com
4.8/5 (8)Category Main Course,Packed Lunch,SnackCuisine MexicanTotal Time 50 mins
MEXICAN POTATO SALAD - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine MexicanCategory Side Dish
AUTHENTIC MEXICAN POTATO SALAD RECIPES
From tfrecipes.com
HELLO FRESH - MEXICAN STYLE ROASTED SWEET POTATO SALAD ...
From myfitnesspal.com
MEXICAN ROASTED POTATO SALAD | RECIPE | POTATOE SALAD ...
From pinterest.com
MEXICAN POTATO SALAD RECIPES
From tfrecipes.com
MEXICAN ROASTED POTATO SALAD | ROASTED POTATOES, ROASTED ...
From pinterest.com
BEST MEXICAN POTATO SALAD RECIPES - CREATE THE MOST ...
From recipeshappy.com
MEXICAN POTATO SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALSA POTATO SALAD - MEXICAN RECIPES
From fooddiez.com
MEXICAN ROASTED POTATO SALAD RECIPE
From crecipe.com
MEXICAN ROASTED POTATO SALAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
EVERYDAY MEXICAN SALAD - FOOD NEWS
From foodnewsnews.com
MEXICAN POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN POTATO SALAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEXICAN ROASTED POTATO SALAD RECIPE: HOW TO MAKE IT ...
From stage.tasteofhome.com
MEXICAN ROASTED POTATO SALAD RECIPE - ALL INFORMATION ...
From therecipes.info
MEXICAN ROASTED POTATO SALAD | RECIPE | POTATOE SALAD ...
From pinterest.ca
MEXICAN POTATO SALAD - MEXICAN RECIPES
From fooddiez.com
POTATO SALAD - LOVE RECIPES
From clutsterkitchen.com
MEXICAN SALAD RECIPES | ALLRECIPES
From allrecipes.com
AUTHENTIC MEXICAN POTATO SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love