Spiced Potato Salad Food

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

SLICED POTATO SALAD

Steps:

• I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
• Wash and scrub potatoes. Slice into 1/4 inch thick slices.
• Place in boiling water and boil for about 6-8 minutes or until fork tender.
• Drain, reserving 1/4 cup of the cooking liquid.
• Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
• Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
• Pour this over the potato slices and toss gently to coat.
• Serve while warm or refrigerate for at least 2 hours to serve chilled.

SPICY POTATO SALAD

Steps:

• In small jar combine oil, vinegar, chili powder, salt and hot sauce.
• Shake well.
• Put potatoes in large salad bowl.
• Add dressing and toss.
• Refrigerate at least one hour.
• Add remaining ingredients (except for tomato wedges) to potatoes and toss.
• Garnish with tomato wedges and parsley.

SPICED POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
• Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
• Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
• Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
• Season to taste and serve.

SPICED POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
• Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

SPICY POTATO SALAD

Steps:

• Cube cooked potatoes and place in a large bowl.
• Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
• Pour over potatoes and toss very gently.
• Cover and chill 1 hour, then stir in corn and olives.
• Serve and enjoy!

INDIAN-SPICED POTATO SALAD

Steps:

• Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
• Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

SPICY POTATO SALAD

Steps:

• Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
• Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
• Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
• Stir in corn and next 3 ingredients.