CHIPOTLE POTATO SALAD
Add some zing to your summer menu with this Chipotle Potato Salad recipe! The ingredient that makes this potato salad famous: GOYA® Chipotle Peppers in Adobo Sauce. These little peppers pack a big punch of smoky, tangy and subtly spicy flavor to the mayonnaise sauce. Mix in warm, tender potatoes, crunchy red onions, juicy tomatoes, fresh cilantro and chives, and you have a potato salad that's easy, fresh and deliciously different.
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1 Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle. Step 2 Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
PEPPERONI POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
- Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
PEPPER AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
AMERICAN POTATO SALAD
Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice.
Provided by JOSLYN
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 41.4 g, Cholesterol 103.2 mg, Fat 15.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 721.4 mg, Sugar 5.3 g
POTATO SALAD WITH CHIPOTLE PEPPERS(A MAN'S SALAD)
Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)
Provided by Rita1652
Categories Pork
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients together.
- Toss in remaining ingredients except 1 tablespoon bacon and salt and pepper.
- Mix well.
- Taste to see if you need to add salt and pepper.
- I myself like lots of pepper.
- Top with bacon bits.
- Chill& Serve.
POTATO SALAD WITH ROASTED RED PEPPERS
Steps:
- In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
- In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
- To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.
CREAMY CHIPOTLE POTATO SALAD
Here's a potato salad with a nice Tex-Mex appeal-with peas, corn and chopped chipotle peppers in a sour cream dressing.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water for 15 min. or just until tender.
- Meanwhile, combine remaining ingredients in large bowl.
- Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 2 g
POTATO SALAD WITH ROASTED RED PEPPERS
Categories Salad Potato Side Steam Fourth of July Picnic Quick & Easy Mayonnaise Bell Pepper Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Steam potato slices just until tender, about 15 minutes. Transfer to large bowl. Drizzle with vinegar and lemon juice. Toss gently to coat. Cool to room temperature.
- Combine next 5 ingredients in small bowl; whisk to blend. Pour dressing over cooled potatoes. Add red peppers. Toss gently to mix. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
CHIPOTLE POTATO SALAD
Knock their socks off at the next potluck with our Chipotle Potato Salad recipe. Veggies, herbs, crumbled bacon and a chipotle-spiked dressing make this recipe one that they will really remember.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place potatoes in large microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Spoon potatoes into large bowl.
- Refrigerate 1 hour or until completely cooled.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
POOR MAN'S POTATO SALAD
As a young college student, I was usually pretty broke...but that didn't stop me from eating well! My dear grandmother taught me this simple recipe because it was easy to prepare and the ingredients didn't cost much. These days my budget doesn't have to stretch quite so far, but I still keep the recipe in my files. Poor Man's Potato Salad serves two nicely, and complements many meals.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine potatoes and egg; set aside. In another bowl, combine mayonnaise, onion, mustard, parsley, salt and pepper; stir into potato mixture. Chill.
Nutrition Facts :
CHIPOTLE SWEET POTATO SALAD
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.
CHIPOTLE POTATO SALAD
Make and share this Chipotle Potato Salad recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until soft, but not mushy.
- After potatoes have cooled, dice them and place in a medium size bowl.
- Add all remaining ingredients and stir.
- Best eaten while potatoes are still warm.
POTATOES, PEPPER AND TOMATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
- Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
- Wash, trim and dice tomatoes and add to peppers.
- Pit olives and cut up; add to bowl.
- Wash, dry and chop oregano and add to bowl.
- Stir in oil and vinegar.
- When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.
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5/5 (1)Calories 142 per servingCategory Side
- In a large pot of boiling water, add the baby red potatoes and a pinch of salt. Boil the potatoes for 8 to 10 minutes (until they are cooked through).
- Remove the potatoes from the water and allow them to cool to near room temperature. Cut each potato into quarters.
- Add the potatoes to a large bowl and add the celery, parsley, scallions, chipotle pepper, adobo sauce, olive oil, red wine vinegar, and liquid smoke. Stir to coat. Add additional olive oil and/or red wine vinegar as needed to coat/adjust tanginess.
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