Simply Irresistible Tropical Potato Salad Sp5 Recipes

TROPICAL SWEET POTATO SALAD

Steps:

• Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

SIMPLE POTATO SALAD

Steps:

• Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
• Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
• Peel the eggs and cut around the egg white; keep the yolk whole.
• Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
• Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.

PEPPERONI POTATO SALAD #SP5

Steps:

• Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
• Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
• Cover and refrigerate until serving time.

TROPICAL PARADISE SALAD

Steps:

• Pit, peel and slice the avocados, squeeze on a little lemon or lime.
• Thinly slice the tomatoes.
• Peel the mangoes and cut the flesh from the pits in large sections and slice thinly.
• Peel and slice the kiwi fruit.
• Place the peanuts in a food processor and chop finely.
• Combine the dressing ingredients.
• In a large bowl put in all ingredients, pour over dressing, toss well.
• Place on serving platter or dinner plates.
• Sprinkle with peanuts and serve immediately.

FRIED POTATO SALAD #SP5

Steps:

• Cook bacon until crisp. Remove from pan. Heat Potatoes in Bacon Drippings until warm and coat. Remove from heat. Let stand until cool. Add all other ingredients together stir to combine. Add salt and pepper to taste. Works best with non-stick or cast iron skillet. Let everything cool completely in the fridge.

TROPICAL SWEET POTATO SALAD

Steps:

• In a large saucepan, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook.
• Drain and toss with lemon juice, and set aside.
• Add celery, green onions, pineapple chunks, and pecans.
• In a small bowl, combine mayonnaise, orange rind, orange juice, ghoney, ginger, and salt.
• Mix the mayonnaise dressing with sweet potato mixture, tossing gently.
• Serve immediately, or cover and chill.

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.