CONTEST-WINNING ROASTED RED POTATO SALAD
"My love for Southwestern flavors led me to create this party-perfect dish. I've been experimenting with smoked paprika for a while and discovered that it's an ideal addition to this recipe."-Kelly Faust, Louisville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15x10x1-in. baking pan. Bake at 400° until tender, 30-35 minutes, stirring once. Cool slightly., For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper., In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately.
Nutrition Facts : Calories 236 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 457mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
ROASTED GARLIC & RED SKIN POTATO SALAD
Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!
Provided by Danielle Green
Time 1h
Number Of Ingredients 13
Steps:
- Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
- Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
- Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
- Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
- In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 416 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 1258 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
SMOKED PAPRIKA POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
- Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
ROASTED GARLIC AND SMOKED PAPRIKA POTATO SALAD
This recipe was inspired by and created with the secret ingredients for the RSC #15 contest. Qualifying ingredients were roasted garlic, smoked paprika, spicy brown mustard, thyme and eggs. My family absolutely loved it and were actually horrified to find that I didn't submit this one. :) For roasting garlic please see my Recipe #412117. This is also great with some cooked and crumbled bacon added in.
Provided by Tinkerbell
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
- Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
- Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
- Fold in cooked and drained potatoes.
- Serve immediately or chill in refrigerator until serving time.
Nutrition Facts : Calories 340.6, Fat 22.2, SaturatedFat 3.7, Cholesterol 108.3, Sodium 591, Carbohydrate 31, Fiber 2.3, Sugar 5.2, Protein 5.7
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