Spicy Saffron Potato Salad Recipes

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SPICED POTATO SALAD



Spiced Potato Salad image

This is something I grew up eating. My mom made it all the time when I was growing up.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds small red potatoes
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon agave
1 teaspoon red pepper flakes
2 lemons, juiced
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh basil
2 tablespoons fresh microgreens
Hot sauce, for garnish

Steps:

  • In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
  • In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.

SPICY CAJUN POTATO SALAD



Spicy Cajun Potato Salad image

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

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

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.

SPICY POTATO SALAD



Spicy Potato Salad image

This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!

Provided by ChipotleChick

Categories     Potato

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 10

6 large red potatoes, cooked whole and cooled
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon TABASCO® brand Chipotle Pepper Sauce
1 dash cayenne pepper
1 can whole kernel corn, drained
1 (2 1/4 ounce) can black olives, sliced and drained

Steps:

  • Cube cooked potatoes and place in a large bowl.
  • Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
  • Pour over potatoes and toss very gently.
  • Cover and chill 1 hour, then stir in corn and olives.
  • Serve and enjoy!

Nutrition Facts : Calories 657.2, Fat 21.6, SaturatedFat 2.9, Sodium 1010, Carbohydrate 106.9, Fiber 11.9, Sugar 10.6, Protein 12.7

POTATO SALAD



Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

8 medium Yukon gold potatoes
Coarse salt
1 1/4 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 1/2 cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  • Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

SPICY DILL POTATO SALAD



Spicy Dill Potato Salad image

After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.

Provided by April

Categories     Dairy-Free Potato Salad

Time 3h35m

Yield 12

Number Of Ingredients 13

3 pounds russet potatoes, peeled and cubed
4 eggs
2 red bell peppers
2 green bell peppers
1 red onion
2 cups reduced-fat mayonnaise
½ cup horseradish mustard
4 chipotle peppers in adobo sauce, chopped
¼ cup adobo sauce from chipotle peppers
8 sprigs fresh dill, chopped
1 clove garlic, minced, or to taste
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
  • While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
  • Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
  • Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
  • In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.8 g, Cholesterol 63 mg, Fat 3.9 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 190.4 mg, Sugar 2.9 g

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