Potaco Salad Potato Taco Salad Food

MASHED POTATO SALAD

Steps:

• Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
• Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

THE ORIGINAL POTATO SALAD

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

TACO POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes or until fork-tender. Drain and let cool slightly.
• Meanwhile, in a medium bowl, combine mayonnaise and taco seasoning; mix well.
• Cut potatoes into ½-inch chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.

POTATO SALAD I

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
• Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
• Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.

TACO RED POTATO SALAD

Steps:

• Mix the Seasonings in a jar and SHAKE SHAKE SHAKE. Pour over potatoes and toss to coat. Cover and refrigerate to chill and meld flavors.
• When ready to serve, mix in the corn, olives, cilantro, onion, and anything else your heart desires.

RED POTATO SALAD, LOW-FAT

Steps:

• Place the potatoes, celery, and onion in a pretty bowl.
• Mix the remaining ingredients.
• Stir in gently.
• Chill for a minimum of 2 hours before serving.

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.

TACO SALAD WITH SWEET-POTATOES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
• Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.

POTACO SALAD (POTATO TACO SALAD)

Steps:

• Combine salad ingredients in a 6-quart container or bowl; chill.
• Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
• Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
• At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
• Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.

BAKED POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.
• Right before serving, toss baked potatoes in the dressing. Top with coconut fakin' bacon and chives. Serve immediately.

POTATO CHIP TACO SALAD

Steps:

• Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
• Refrigerate while browning ground beef.
• Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
• Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Cool 10 minutes.
• In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
• Combine salad dressing and salsa and pour over salad and serve immediately.