Santa Fe Potato Salad Recipes

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SANTA FE POTATO SALAD



Santa Fe Potato Salad image

Categories     Salad     Potato     Side     Steam     Summer     Jícama     Jalapeño     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled

Steps:

  • Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
  • Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

SANTA FE POTATO SALAD



Santa Fe Potato Salad image

This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin. From Bon Appetit magazine.

Provided by Pinay0618

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeno chilies (with seeds)
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 (15 ounce) can yellow hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lbs medium-large yukon gold potatoes, unpeeled (about 6)

Steps:

  • Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
  • Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.).

Nutrition Facts : Calories 366.4, Fat 19.1, SaturatedFat 2.6, Sodium 161.2, Carbohydrate 46.1, Fiber 5.8, Sugar 2.6, Protein 4.6

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