Lime And Pepper Potato Salad Recipes

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CREAMY LIME POTATO SALAD



Creamy Lime Potato Salad image

Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair. -Angela Accorinti of Okeana, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings, 3/4 cups per serving.

Number Of Ingredients 8

4 cups cubed red potatoes
1/3 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 376mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PEPPER AND POTATO SALAD



Pepper and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes
2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice
1 small red bell pepper, seeded and chopped
4 scallions, chopped
A splash hot pepper juice, from jar or can
3 tablespoons cider or wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

PURPLE PERUVIAN POTATO AND BELL PEPPER LOW-FAT SALAD IN A CILANTRO AND OLIVE VINAIGRETTE



Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette image

Provided by Food Network

Time 35m

Yield 10 servings

Number Of Ingredients 14

2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)
1 red onion, roasted and coarsely chopped
1 tomato, roasted and coarsely chopped
1 roasted yellow bell pepper, seeded and julienned
1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)
1/2 cup Kalamata olives, pitted and finely chopped
Cilantro and Olive Vinaigrette, recipe follows
1/2 cup canola oil
1/4 cup balsamic vinegar
1 teaspoon finely chopped cilantro leaves
1 teaspoon chopped shallots
3 tablespoons nicoise olives, pitted and finely chopped
1 1/2 teaspoons Pommeroy mustard
1 tablespoon honey

Steps:

  • Place the potatoes in a large saucepan, cover with cold water and add salt. Cover, bring to a boil and continue to boil 12 to 15 minutes until the potatoes are cooked al dente (cooked through but not overdone). Drain and set aside.
  • In a large bowl combine the yellow pepper, mesclun lettuce and Kalamata olives. Add the roasted onion and tomato.
  • When the potatoes have cooled down a bit, slice them into small chunks. Add the potatoes to the vegetables in the bowl, and pour the vinaigrette on top. Gently toss to coat. Season with salt and pepper to taste and serve at room temperature (or save in the refrigerator for up to 2 days).
  • Put all the ingredients in a blender and mix at medium speed until well-blended.

Nutrition Facts : Calories 210 calorie, Fat 13.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Protein 2 grams, Sugar 5 grams

ROASTED SWEET POTATO SALAD WITH LIME DRESSING



Roasted Sweet Potato Salad with Lime Dressing image

The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!

Provided by sueb

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h50m

Yield 8

Number Of Ingredients 9

2 large sweet potatoes, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch pieces
1 tablespoon oil
1 (15 ounce) can garbanzo beans, drained
1 large tomato, cut into 1/4-inch pieces
½ cup chopped fresh cilantro
2 tablespoons minced fresh ginger root
1 lime, juiced
1 clove garlic, minced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
  • Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
  • Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g

SRIRACHA & LIME POTATO SALAD



Sriracha & lime potato salad image

Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot

Provided by Liberty Mendez

Categories     Side dish

Time 25m

Number Of Ingredients 9

750g new potatoes, halved if large
80g mayonnaise
50g soured cream
2 tbsp sriracha
1 lime, zested and juiced
1 tsp honey
6 spring onions, finely sliced
½ small bunch of coriander, finely chopped
½ tsp chilli flakes (optional)

Steps:

  • Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
  • Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
  • Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

MEDITERRANEAN POTATO SALAD



Mediterranean Potato Salad image

This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!

Provided by hockeymom

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 16

Number Of Ingredients 9

2 pounds potatoes
1 green bell pepper, minced
1 cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1 lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3 pita breads, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
  • Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g

LIME AND THYME POTATO SALAD



Lime and Thyme Potato Salad image

This is originally a Betty Crocker recipe, from one of those little booklets you can get at the supermarket checkout. It's a refreshing twist on the old potato salad. Cook time does not include chill time.

Provided by SaraStar

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium potatoes, peeled and cubed
1/3 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lime peel, finely shredded
2 tablespoons lime juice
1 tablespoon fresh thyme, snipped
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
  • Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
  • To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.

Nutrition Facts : Calories 273.9, Fat 9.8, SaturatedFat 2.9, Cholesterol 11.4, Sodium 305.1, Carbohydrate 43.4, Fiber 4.8, Sugar 3.1, Protein 5

POTATOES, PEPPER AND TOMATO SALAD



Potatoes, Pepper and Tomato Salad image

Provided by Marian Burros

Categories     easy, salads and dressings, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

16 ounces tiny new potatotes
8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 1/2 cups)
8 ounces ripe field tomatoes
8 oil-cured black olives
1 tablespoon fresh oregano
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt, optional
Freshly ground black pepper to taste

Steps:

  • Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
  • Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
  • Wash, trim and dice tomatoes and add to peppers.
  • Pit olives and cut up; add to bowl.
  • Wash, dry and chop oregano and add to bowl.
  • Stir in oil and vinegar.
  • When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING



Sweet Potato Salad with Chili-Lime Dressing image

Provided by Lauren Chattman

Categories     Salad     Lime     Bell Pepper     Sweet Potato/Yam     Summer     Cilantro

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper to taste
1/2 medium-size red bell pepper, seeded and cut into 1/4 inch dice [See how on streaming video]
4 scallions, white and light green parts, finely chopped

Steps:

  • Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
  • While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

POTATO SALAD WITH OLIVES AND PEPPERS



Potato Salad with Olives and Peppers image

Categories     Salad     Herb     Olive     Pepper     Potato     Side     Picnic     Vegetarian     Backyard BBQ     Bell Pepper     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small (2-inch) boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3 cup fresh flat-leaf parsley leaves
1/3 cup pitted brine-cured black olives, halved

Steps:

  • Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
  • Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.

YUCATAN POTATO SALAD



Yucatan Potato Salad image

This is not your regular potato salad. Try this when you want to be a little different.

Provided by Lars

Categories     Salad     Potato Salad Recipes     No Mayo

Time 30m

Yield 8

Number Of Ingredients 12

6 russet potatoes, peeled and cubed
2 fresh poblano chile peppers
3 hard cooked eggs, chopped
½ cup chopped celery
½ cup chopped white onion
3 medium sweet pickles, chopped
12 green olives, sliced
¼ cup lime juice
1 cup vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon mustard powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
  • Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
  • In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 418.7 calories, Carbohydrate 32.7 g, Cholesterol 69.8 mg, Fat 30.3 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 518.1 mg, Sugar 4 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

LIME AND PEPPER POTATO SALAD



Lime and Pepper Potato Salad image

A zippy potato salad that has South American roots. I changed this recipe to have a few less calories than the original recipe and I also used canned chipotle peppers with the sauce (cut back the amount if you don't like super spicy). It's really yummy and perfect for a hot summer night! Posted for ZWT4.

Provided by sassafrasnanc

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs new potatoes, small
2 mint sprigs, fresh
1/4 teaspoon salt, adjust to taste
2 garlic cloves
3 chili peppers, dried
1 teaspoon coarse salt
1/3 cup fresh lime juice
1 lime, zest of
1/4 cup olive oil
2 teaspoons Dijon mustard
1/8 teaspoon lemon pepper
2 teaspoons chives, chopped
1/3 cup fresh cilantro, chopped

Steps:

  • Soak chili peppers in enough boiling water to cover for 30 minutes.
  • In large pot boil potatoes, mint and 1/4 tsp salt until tender.
  • While boiling, using a mortar or potato masher, crush garlic, chilies and coarse salt until it becomes a paste.
  • Dressing: Add lime juice, zest, olive oil, mustard and lemon pepper.
  • Drain potatoes and transfer to a large bowl.
  • Pour dressing over hot potatoes and coat well.
  • Garnish with chives and cilantro leaves.

Nutrition Facts : Calories 211.4, Fat 9.3, SaturatedFat 1.3, Sodium 515.5, Carbohydrate 30, Fiber 3.8, Sugar 2.6, Protein 3.7

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From tasteofhome.com


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2022-06-02 cayenne pepper, salt, Tahini, lime juice, garlic, tomatoes, kale and 2 more Apple & Blue Cheese Panzanella Salad with Smashed Purple Potatoes Blue Apron baby kale, purple potatoes, sour cream, apple, baguette, red onion and 4 more
From yummly.com


RECIPE: LIME AND THYME POTATO SALAD - RECIPELINK.COM
2018-05-22 In a covered large saucepan cook potatoes in enough boiling salted water to cover for 10 to 12 minutes or just until tender. Drain. Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt, and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
From recipelink.com


TOMATO AND PEPPER SALAD WITH LIME - MED INSTEAD OF MEDS
2 bell peppers, any color, sliced; 2 Tablespoons olive oil; 1 lime, juiced; ¼ cup mint, chopped; 10 black olives, sliced; 10 green olives, sliced; ½ cup Feta cheese, crumbled; Directions. Mix the tomatoes, peppers, olive oil, lime juices, and mint in a large bowl. Place on a large platter or in a serving bowl. Top with olives and Feta cheese.
From medinsteadofmeds.com


POTATO SALAD WITH LIME CHIPOTLE DRESSING RECIPE - CDKITCHEN
Fill a large pot 3/4 full of water. Place the pot over high heat until the water boils. Add the potatoes, mint and the salt. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender when poked with a fork.
From cdkitchen.com


ITALIAN STYLE POTATO AND ROASTED RED PEPPER SALAD
2019-02-20 about 3 or 4 Tbsp extra virgin olive oil. 3 medium sized, boiled potatoes, cut into pieces. salt to taste. Put the roasted red peppers, salt and about two tablespoonfuls of olive oil in a bowl and mix well. Add the roasted red peppers to the potatoes in a bowl. Add more olive oil and toss gently. Taste for salt and add more if needed.
From christinascucina.com


SWEET POTATO SALAD WITH CHILI-LIME DRESSING - G-FREE FOODIE
2020-06-17 Instructions. Preheat the oven to 400° F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer; roast until just tender, about 25 minutes. Let cool slightly and then transfer to a large bowl.
From gfreefoodie.com


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