MEXICAN POTATO SALAD
Make and share this Mexican Potato Salad recipe from Food.com.
Provided by Parsley
Categories Potato
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
- In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.
MEXICAN POTATO SALAD
This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.-Danette Hofer, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain. , When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled.
Nutrition Facts :
MEXICAN POTATO SALAD
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 259 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.
MEXICAN POTATO SALAD
Steps:
- In a large bowl, combine all ingredients. Gently fold together and serve.
WORLD'S BEST POTATO SALAD
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
Provided by Kaye Lynn
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g
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 POTATO SALAD
Make and share this Mexican Potato Salad recipe from Food.com.
Provided by Teresa Johnson
Categories Lunch/Snacks
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic and bread cubes in 1 tblsp.
- salad oil until bread is golden.
- Remove garlic and discard.
- Set bread cubes aside.
- Put cut up vegetables in blender container and cover with water.
- Cover container and run on high just until vegetables are coarsely chopped.
- Drain vegetables in colander or sieve; empty into a bowl.
- Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
- Pour over chopped vegetables; mix well.
- Add potatoes and toss lightly.
- Let stand 1 hour to marinate.
- At serving time, add lettuce and bread cubes; toss lightly.
Nutrition Facts : Calories 184.9, Fat 11.8, SaturatedFat 1.7, Sodium 472.1, Carbohydrate 18, Fiber 3.1, Sugar 2.8, Protein 2.9
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