SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
SPICED POTATO SALAD
An Indian simmer sauce adds big flavor to dishes like this potato salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
- Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.
INDIAN-SPICED POTATO SALAD
Categories Potato Side Picnic Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
- Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
- Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.
SPICY POTATO SALAD
No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.
Provided by ellie_
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In small jar combine oil, vinegar, chili powder, salt and hot sauce.
- Shake well.
- Put potatoes in large salad bowl.
- Add dressing and toss.
- Refrigerate at least one hour.
- Add remaining ingredients (except for tomato wedges) to potatoes and toss.
- Garnish with tomato wedges and parsley.
Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9
SIMPLE SPICY POTATO SALAD
Simplest potato salad ever. Just cook the potatoes and toss them with peppers, cilantro and a cheesy jalapeño-ranch dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling water 15 min. or until tender; drain. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPICY 20-MINUTE POTATO SALAD
Give classic potato salad an exciting twist with our Spicy 20-Minute Potato Salad recipe. The scantest dash of ground red pepper gives this crowd-pleasing Spicy 20-Minute Potato Salad its spicy reputation.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Add potatoes to boiling water; cook 14 minutes or until fork-tender. Drain.
- Mix dressing and seasonings in large bowl.
- Add potatoes, celery and onions; mix lightly. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPICED POTATO SALAD
I haven't actually tried this recipe yet but wanted to save it as it looked really interesting. Best potatoes for this recipe are kipfler (fingerling), red skin or any waxy potato.
Provided by Terese
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
- Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
- Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
- Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
- Season to taste and serve.
Nutrition Facts : Calories 433.1, Fat 20.9, SaturatedFat 2.9, Sodium 315.8, Carbohydrate 57.3, Fiber 7.7, Sugar 3.1, Protein 7
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