Salsa Potato Salad Recipes

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

CREAMY SALSA POTATOES

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
• Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

SALSA SALAD

Steps:

• In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

SALSA CHICKEN POTATO SALAD

Steps:

• Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
• Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
• Cover and refrigerate at least 30 minutes.

SALSA VERDE POTATO SALAD

Steps:

• Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
• Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
• Add half the mayo mixture to the warm potatoes and set aside to cool.
• When you are ready to serve, add remaining mixture and toss to coat.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

SALSA VERDE POTATO SALAD

Steps:

• Cook potatoes in pot of boiling water for 15 minutes or till cooked.
• Drain, transfer to a big bowl.
• In another bowl, mix together remaining ingredients.
• Season to taste if necessary.
• Add 1/2 mayo mixture to warm potatoes.
• Set aside to cool.
• Add remaining mayo mixture, toss to combine.
• Garnish with extra basil leaves before serving.

SALSA POTATOES

Steps:

• Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.