TACO SALAD WITH SWEET-POTATOES
All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's the added bonus of roasted sweet potatoes. Skip the goat cheese garnish and it's a vegan dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
- Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.
POTATO 'SALAD' AND TOMATILLO TACOS
The filling for these tacos can also stand alone as a potato salad, but it's very nice and comforting inside a warm tortilla.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 45m
Yield Makes 12 tacos
Number Of Ingredients 10
Steps:
- Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
- Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
- Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
- Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
POTACO SALAD (POTATO TACO SALAD)
Make and share this Potaco Salad (Potato Taco Salad) recipe from Food.com.
Provided by NELady
Categories Potato
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 20
Steps:
- Combine salad ingredients in a 6-quart container or bowl; chill.
- Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
- Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
- At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
- Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.
TACO RED POTATO SALAD
Sprinkle with shredded cheddar cheese or top with diced tomatoes. Like it cool and creamy? Stir in low fat sour cream to taste. Add chopped cucumbers on top.
Provided by LilPinkieJ
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the Seasonings in a jar and SHAKE SHAKE SHAKE. Pour over potatoes and toss to coat. Cover and refrigerate to chill and meld flavors.
- When ready to serve, mix in the corn, olives, cilantro, onion, and anything else your heart desires.
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