SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
POTATO SALAD
Provided by Jamie Oliver
Time 35m
Number Of Ingredients 12
Steps:
- Start with about 1pound of potatoes (it's important to use evenly sized new potatoes, and you can either scrape them or peel them). Cook the potatoes in boiling, salted water. Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you don't want the potatoes raw but you certainly don't want them falling apart either). As soon as the potatoes are cooked, drain them and put them into a bowl. It is very important to add your dressing at this stage, while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavors penetrate the potatoes). Here are 3 dressings that I like to use:
- Potato salad with salsa verde: All you do is dress the potatoes with 2 large tablespoonfuls of salsa verde.
- Potato Salad with olive oil, lemon and dill: Use olive oil and lemon juice dressing and add some roughly chopped fresh dill and a little salt and freshly ground black pepper. (Instead of dill you could try fresh mint, fresh parsley or fennel tops -- they'll all work).
- Potato salad with dandelion and shallot: Again, use olive oil and lemon juice dressing, add some thoroughly washed and roughly chopped dandelion leaves and some finely chopped shallot, and season to taste with salt and freshly ground black pepper.
- Mix together all the ingredients, adding the shallots last.
- Yield: 4 servings
- Mix together all the ingredients.
- Yield: 4 servings
- MARJORAM AND BALSAMIC VINEGAR DRESSING: 2 tablespoons balsamic vinegar (just 1 tablespoon may be enough if it is a very good vinegar) 5 tablespoons good quality olive oil 1 teaspoon freshly ground black pepper 3 heaping tablespoons chopped fresh marjoram
- Mix together all the ingredients.
- Yield: 4 servings
STUFFED SALSA VERDE POTATOES WITH LEFTOVER TURKEY
I needed to use some leftover turkey, and had a lot of potatoes, Anaheim chile peppers, and salsa verde that I had made. I think it turned out pretty good.
Provided by Toni Ebert
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
- Mix turkey, salsa, and chile pepper together in a bowl.
- Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
- Return to the oven and bake until heated through, about 15 minutes.
Nutrition Facts : Calories 391.8 calories, Carbohydrate 43.1 g, Cholesterol 62.1 mg, Fat 17.9 g, Fiber 4.9 g, Protein 15.2 g, SaturatedFat 11 g, Sodium 303.7 mg, Sugar 3.9 g
ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE
Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
- Arrange salad greens on large platter.
- Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
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