Mexican Yellow Potato Salad Food

YELLOW MUSTARD POTATO SALAD

Steps:

• Boil potatoes in salted water 10 to12 minutes, or until just tender. Drain the potatoes and spread out onto a cookie sheet to cool quickly, about 10 minutes.
• In a bowl, combine celery, onion, pimento, relish, mayonnaise and mustard.
• When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.

MEXICAN POTATO SALAD

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.

MEXICAN POTATO SALAD

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.

MEXICAN YELLOW POTATO SALAD

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.

SOUTHERN POTATO SALAD

Steps:

• Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
• Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
• In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
• Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.

24 CARAT YELLOW GOLD POTATO SALAD

Steps:

• In a large saucepot add potatoes and enough water to slightly cover potatoes.
• Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• Fry bacon and set aside and when bacon is cooled, crumble.
• After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• Mix gently together potatoes and mayonnaise/bacon mixture.
• Chill potato salad for at least 2 more hours.

MEXICAN ROASTED POTATO SALAD

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.

MEXICAN POTATO SALAD

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.

VEGAN MEXICAN POTATO SALAD

Steps:

• First, cube the potatoes into 1-inch cubes, add them to a large pot, and cover with water. Bring to a low boil and add a generous pinch of salt. Reduce the heat to simmer for 10-12 minutes, or until tender when pierced with a fork.
• Drain the potatoes, then transfer them to a baking sheet in a single layer and toss with vinegar and another pinch of salt. Let the potatoes stop steaming, then transfer them to your fridge to cool more.
• Chop the celery, red and green onions, and jalapeños. Add them all to a large mixing bowl. Mix the vegan mayo, crema, pickled jalapeño juice, and minced chipotle peppers together in a small bowl.
• Transfer the cooled potatoes to the bowl of vegetables and combine. Add in the sauce and stir to coat the salad evenly. Taste and season with salt and pepper to your preferences. Cover and chill the salad for ~30-60 minutes before serving. Happy eating!

BONNIE'S MEXICAN POTATO SALAD

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 large bowl, combine all ingredients. Gently fold together and serve.