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.
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
CREAMY CHIPOTLE POTATO SALAD
Here's a potato salad with a nice Tex-Mex appeal-with peas, corn and chopped chipotle peppers in a sour cream dressing.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water for 15 min. or just until tender.
- Meanwhile, combine remaining ingredients in large bowl.
- Drain potatoes well. Add to sour cream mixture; mix lightly. Cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 2 g
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
CHIPOTLE POTATO SALAD
Make and share this Chipotle Potato Salad recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until soft, but not mushy.
- After potatoes have cooled, dice them and place in a medium size bowl.
- Add all remaining ingredients and stir.
- Best eaten while potatoes are still warm.
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CHIPOTLE POTATO SALAD - FASHIONABLE FOODS
From fashionablefoods.com
Estimated Reading Time 3 minsTotal Time 50 mins
- Place the potatoes in a large pot and cover with cold water. Cover the pot and place it over high heat to bring the water to a boil. Once the water is at a rolling boil, remove lid and liberally salt the water. Allow the potatoes to cook for about 10 minutes, or until a pairing knife easily glides through with just a hint of resistance. Drain the potatoes into a colander and then place the colander back into the pot and cover with a dish towel. Set aside to steam for 15 minutes. After 15 minutes, allow the potatoes to cool for about 15 minutes or until you can handle them.
- Combine the mayonnaise, mustard, chipotle peppers, garlic, lime zest, lime juice, orange juice, salt, and pepper in the bowl of a mini food processor or blender. Mix until the dressing is very creamy.
- Cut the potatoes in half (for smaller ones) and wedges (for larger ones) and place in a large bowl. Add in the celery, bell pepper, red onion, parsley, scallions and the dressing. Toss well to combine, thinning the mixture with milk or water if it seems too thick. Chill the potato salad for 30 minutes. Enjoy!
CHIPOTLE POTATO SALAD - TAO OF SPICE
From taoofspice.com
Cuisine Mexican InspiredTotal Time 35 minsCategory SidesCalories 223 per serving
- Arrange peppers on a baking sheet and broil for seven minutes or until the skins are blistered and browned.
- Meanwhile, place potatoes in a large pot and cover with water. Add three tablespoons of salt. Bring to a boil, then reduce heat to medium and cook, uncovered, for approximately five minutes or until potatoes are fork tender.
CHIPOTLE POTATO SALAD | THE RUSTIC FOODIE®
From therusticfoodie.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 199 per serving
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