SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED POTATO SALAD
This is something I grew up eating. My mom made it all the time when I was growing up.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.
SPICY SMOKED SWEET POTATO SALAD
Steps:
- For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
- For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
- Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.
SMOKIN' POTATO SALAD
Provided by Guy Fieri
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Oil the grill grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
SPICY POTATOES
Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.
Nutrition Facts : Calories 236 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium
SPICY VEGAN POTATO SALAD
I wanted a potato salad that would be light and wanted the mayonnaise taste without the fat. I whipped this up and it went over well with the family, so I thought I'd share it here.
Provided by K is for Kase
Categories Lactose Free
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
- Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
- When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
- Add salt and pepper to taste.
- Refrigerate for several hours or overnight.
- Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.
Nutrition Facts : Calories 163.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 260.3, Carbohydrate 32.7, Fiber 3.8, Sugar 3, Protein 3.9
SPICY POTATO SALAD
This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!
Provided by ChipotleChick
Categories Potato
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 657.2, Fat 21.6, SaturatedFat 2.9, Sodium 1010, Carbohydrate 106.9, Fiber 11.9, Sugar 10.6, Protein 12.7
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)
Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.
Provided by Queen Emily
Categories Potato
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9
SPICY POTATO SALAD
A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.
Provided by southern chef in lo
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.2, Fat 10.7, SaturatedFat 1.4, Sodium 216.8, Carbohydrate 38.4, Fiber 4.4, Sugar 5.1, Protein 4.5
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