CONTEST-WINNING ROASTED RED POTATO SALAD
"My love for Southwestern flavors led me to create this party-perfect dish. I've been experimenting with smoked paprika for a while and discovered that it's an ideal addition to this recipe."-Kelly Faust, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15x10x1-in. baking pan. Bake at 400° until tender, 30-35 minutes, stirring once. Cool slightly., For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper., In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately.
Nutrition Facts : Calories 236 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 457mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED RED POTATO SALAD
A tasty alternative to the typical picnic potato salad. It's made with roasted red potatoes, bacon, eggs, green onion, celery, and mayo. Pretty easy to make and you can adjust most ingredients to suit your own personal taste.
Provided by IcanCook?
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread potato pieces onto a baking sheet and drizzle with olive oil.
- Roast in the preheated oven until tender, about 45 minutes; remove from oven and let cool at least 15 minutes.
- Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon; stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.8 g, Cholesterol 94.9 mg, Fat 29.5 g, Fiber 4.6 g, Protein 9.4 g, SaturatedFat 5.1 g, Sodium 302 mg, Sugar 3.3 g
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.
SOUTHWESTERN ROASTED RED POTATO SALAD
I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. I got the recipe from Taste of Home.
Provided by SarahBelle
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
- To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
- In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 19.2, Sodium 403.4, Carbohydrate 34.2, Fiber 4.5, Sugar 4.9, Protein 5.3
SOUTHWEST POTATO SALAD
This potato salad is colorful, flavorful and creamy with a light sweetness and delicious taste of chiles.
Provided by PalatablePastime
Categories Oven
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Cut off the top third of the garlic head so the cloves are exposed.
- Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
- Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
- Increase oven temperature to 400°F.
- Lightly oil a large baking sheet and set aside.
- Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
- Spread in a flat layer on baking sheet.
- In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
- Spread in a flat layer on baking sheet as well.
- Roast vegetables at 400F for 30 minutes, or until tender.
- Allow to cool.
- Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
- Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
- Fold in the roasted vegetables and chopped egg.
- Cover and refrigerate several hours before serving.
CREAMY SOUTHWESTERN POTATO SALAD
Categories Salad Potato Tomato Vegetable Side Avocado Corn Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
- Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
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.
CRISPY SOUTHWEST SALAD
This layered salad in a jar is a hearty meal with cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes and tortilla strips.
Provided by Farmland
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Cook bacon in skillet then crumble on paper towel.
- Heat oven to 425 degrees F.
- Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
- Bake for 10 minutes, tossing half way through.
- Layer roasted corn in the bottom of the mason jar.
- Top corn layer with halved cherry tomatoes.
- Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
- Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
- Pair with your favorite dressing or salsa.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 25 g, Cholesterol 42.6 mg, Fat 24.9 g, Fiber 4.1 g, Protein 34.4 g, SaturatedFat 10.4 g, Sodium 2069.4 mg, Sugar 3.8 g
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