Salsa Potato Salad Food

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

SALSA CHICKEN POTATO SALAD

Steps:

• Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
• Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
• Cover and refrigerate at least 30 minutes.

SALSA SALAD

Steps:

• Place lettuce on salad plates.
• Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.

SALSA VERDE POTATO SALAD

Steps:

• Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
• Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
• Add half the mayo mixture to the warm potatoes and set aside to cool.
• When you are ready to serve, add remaining mixture and toss to coat.

ROASTED SWEET-POTATO SALSA

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
• Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

SALSA SALAD

Steps:

• In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

SALSA POTATOES

Steps:

• Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.