"ROUTE 66" DINER FIESTA POTATO SALAD
I first made this potato salad for a family celebration. Everyone loved it, but some mentioned it was rather spicy. So the next time I made it, I added some fresh pineapple to cool off the spicy heat. It was a total hit!
Provided by Naylet LaRochelle
Categories Potatoes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 F. Line a large, rimmed baking sheet with non-stick foil. In a large bowl, toss potatoes, olive oil, chile powder, and kosher salt. Spread potatoes on baking sheet. Roast 20-25 minutes, or until potatoes are tender and slightly browned around edges. Remove from oven; let cool slightly.
- 2. Meanwhile, in a large skillet, over medium high heat, add chorizo. Cook chorizo, stirring occasionally, 6-8 minutes, or until cooked through. Transfer to a paper-lined plate. Set aside.
- 3. In a large bowl, stir together mayonnaise, sour cream, Cotija cheese, and lime juice until well combined. When potatoes have cooled slightly but are still warm, add potatoes to mayonnaise-cheese-lime mixture. Toss until well combined. Add cooked chorizo, red bell pepper, Poblano pepper, green onion, pineapple, and cilantro; toss to mix. Sprinkle pepitas over top of potato salad. If desired, garnish with lime slices. Serve room temperature.
FIESTA POTATO SALAD
Make and share this Fiesta Potato Salad recipe from Food.com.
Provided by Dancer
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- In small bowl, combine dressing and salsa; pour over potato mixture.
- Toss gently to coat.
- Chill at least 1 hour before serving.
- Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
FIESTA POTATO SALAD
This potato salad has plenty of appeal--it has a Mexican twist on it and can be made into a low fat salad by using fat-free ranch dressing and low fat cheese.
Provided by southern chef in lo
Categories Potato
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cooked potatoes, cheese beans, red pepper, celery, onions, and cilantro.
- In small bowl, combine the salad dressing, salsa, and salt. Pour over the potatoes; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 207.8, Fat 12.6, SaturatedFat 4.2, Cholesterol 18.9, Sodium 401.5, Carbohydrate 17.7, Fiber 3, Sugar 2.1, Protein 6.4
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.
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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