Texas Peteandreg Warm Buffalo Potato Salad Recipes

TEXAS RANCH POTATO SALAD

Texas Ranch Potato Salad image

This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.

Provided by 8BREAK

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h

Yield 16

Number Of Ingredients 5

Ingredients

1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
¾ cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Steps:

Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 25.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 4.6 g, Sodium 503.1 mg, Sugar 1.8 g

TEXAS PETE® WARM BUFFALO POTATO SALAD

Texas Pete® Warm Buffalo Potato Salad image

Make and share this Texas Pete® Warm Buffalo Potato Salad recipe from Food.com.

Provided by Texas Petereg

Categories Potato

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup Texas Pete® Original Hot Sauce
3/4 cup vinaigrette dressing or 3/4 cup ranch dressing, prepared
6 tablespoons vegetable oil
4 lbs red potatoes, cut into 1/2
2 tablespoons chopped garlic
2 teaspoons italian seasoning
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 cups diced celery, 1/4-inch, diced
1 cup crumbled blue cheese

Steps:

Combine vinaigrette (or Ranch) and hot sauce. Set aside.
Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS PETEANDREG; SULTRY GRILLED CHICKEN

Texas Peteandreg; Sultry Grilled Chicken image

Provided by Food Network

Number Of Ingredients 13

Ingredients

2 ½ cups Texas Pete® Original Hot Sauce
2 Tbsp finely chopped garlic
4 oz. olive oil
1 tsp Kosher salt
1 tsp pepper
2 lbs. boneless chicken tenders or thighs
2 Tbsp olive oil
2 Tbsp chopped garlic
2 - 26 oz. jars marinara sauce (prepared)
¾ cup Texas Pete® Original Hot Sauce
2 cups kalamata olives, drained, roughly chopped
3 Tbsp red wine vinegar
For garnish chopped fresh parsley

Steps:

1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

TEXAS COUNTRY POTATO SALAD

Texas Country Potato Salad image

Make and share this Texas Country Potato Salad recipe from Food.com.

Provided by Marie

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 slices bacon
1 lb small red potato, unpeeled
1 green onion, sliced
1 hard-boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon mustard
salt and pepper

Steps:

Cook bacon until crispy, drain and crumble.
Reserve a tablespoon of the bacon drippings.
Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
Drain and let cool, then cut into bite size pieces.
Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
Mix together potatoes, green onion and egg and toss with dressing.
Add bacon and chill until serving time.

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