Route 66 Diner Fiesta Potato Salad Recipes

FIESTA POTATO SALAD

Steps:

• In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
• In small bowl, combine dressing and salsa; pour over potato mixture.
• Toss gently to coat.
• Chill at least 1 hour before serving.
• Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

TRIPLE XXX FAMILY RESTAURANT POTATO SALAD

Steps:

• Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
• Peel potatoes and cut into equal bite-sized pieces. Set aside.
• Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
• Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
• In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
• Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.

FIESTA POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. , Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

FIESTA POTATO BAKE

Steps:

• Preheat oven to 400.
• Layer potatoes, 2/3 c French Fried Onions and 1 cup of the mixed cheeses in 3 quart casserole.
• Combine soup, chilies, sour cream, eggs and Frank's RedHot sauce in medium bowl. Pour over potatoes and onions in casserole.
• Bake uncovered 45 minutes or until potatoes are cooked and mixture is set.
• Remove from oven and sprinkle with remaining 1 c cheeses and 2/3 c onions.
• Return to oven and bake 3 minutes more or until onions are golden brown.
• Let stand 5 minutes before serving.

KALE FIESTA SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
• Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
• Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
• Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
• Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
• Pour warm dressing onto salad; massage and toss until well coated.