TACO POTATO SALAD
Our Taco Potato Salad is a new take on an old-summer classic. It's got a Tex-Mex twist, with all your favorite taco tastes, like black olives and tortilla chips! The editors at the Test Kitchen loved this, and we bet your family will too! So the next time you're grillin' up burgers or hot dogs, change it up with our scrumptious potato salad recipe!
Provided by Ginsburg Enterprises
Categories Deli Salads
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes or until fork-tender. Drain and let cool slightly.
- Meanwhile, in a medium bowl, combine mayonnaise and taco seasoning; mix well.
- Cut potatoes into ½-inch chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to 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.
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 POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
- Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.
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.
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.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
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