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.
SOUTHERN POTATO SALAD
This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
SOUTH OF THE BORDER POTATO SALAD
A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.
Provided by jonesies
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl combine potatoes and lettuce; toss.
- In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
- Stir until thoroughly blended.
- Gradually add cream.
- Stir constantly until well blended.
- Pour dressing over potato-lettuce mixture.
- Toss to coat well.
- Cover and chill until serving.
Nutrition Facts : Calories 277, Fat 19.6, SaturatedFat 9.1, Cholesterol 145.3, Sodium 596.1, Carbohydrate 15.7, Fiber 2, Sugar 1.2, Protein 10.3
SOUTH OF THE BORDER SALAD
Make and share this South of the Border Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
- In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
- Pour salsa dressing with avocado over salad and toss well.
- Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.
Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SOUTH-OF-THE-BORDER LOADED POTATOES
Hot potatoes get south-of-the-border flavor with thick and chunky salsa, crushed tortilla chips, corn and melted cheese.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
- Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
- Microwave, in batches, 2 min. or until cheese is melted and remaining toppings are heated through.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 590 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 3 g, Protein 13 g
SOUTH OF THE BORDER POTATO SKINS
Make and share this South of the Border Potato Skins recipe from Food.com.
Provided by barney_s
Categories Cheese
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes, cut in half lengthwise.
- In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
- On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
- Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
- Can also top with bacon bits and parsley.
Nutrition Facts : Calories 104.8, Fat 4.2, SaturatedFat 2, Cholesterol 6.3, Sodium 107.5, Carbohydrate 15.4, Fiber 1.5, Sugar 1.1, Protein 2
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