Southwest Potato Salad Food

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SOUTHWEST POTATO SALAD



Southwest Potato Salad image

With two types of potatoes, this side salad packs a Southwestern punch thanks to chipotle chilies.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 9

4 unpeeled medium round red or white potatoes (1 1/2 pounds)
4 unpeeled small sweet potatoes (1 1/2 pounds)
1 1/4 cups reduced-fat mayonnaise or salad dressing
2 tablespoons milk
1 teaspoon cumin seed
1/2 teaspoon salt
1 or 2 chipotle chilies in adobo sauce, finely chopped
1 large red bell pepper, chopped (1 cup)
8 medium green onions, sliced ( 1/2 cup)

Steps:

  • Place red or white potatoes and sweet potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 20 to 25 minutes or until sweet potatoes are tender; remove sweet potatoes from Dutch oven. Cook red or white potatoes 10 to 15 minutes longer, if necessary, until tender. Drain potatoes. Let stand about 15 minutes or until cool enough to handle. Peel potatoes; cut into cubes.
  • Mix mayonnaise, milk, cumin seed, salt and chilies in large glass or plastic bowl. Add potatoes, bell pepper and onions; stir gently to coat. Cover and refrigerate at least 2 hours to blend flavors.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 10 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

SOUTHWEST POTATO SALAD



Southwest Potato Salad image

This potato salad is colorful, flavorful and creamy with a light sweetness and delicious taste of chiles.

Provided by PalatablePastime

Categories     Oven

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb sweet potato, peeled and diced
1 lb potato, peeled and diced
1 lb fresh zucchini, peeled and diced
1/2 cup frozen peas, thawed
3 tablespoons olive oil, divided (for veggies and potatoes)
1 tablespoon fresh sage, minced
1 tablespoon honey
1 head garlic
1 tablespoon olive oil (for garlic)
1/2 cup sliced scallion
1/4 teaspoon cayenne pepper
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1/4 cup toasted pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 hard-boiled eggs, peeled and chopped
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 325°F.
  • Cut off the top third of the garlic head so the cloves are exposed.
  • Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
  • Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
  • Increase oven temperature to 400°F.
  • Lightly oil a large baking sheet and set aside.
  • Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
  • Spread in a flat layer on baking sheet.
  • In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
  • Spread in a flat layer on baking sheet as well.
  • Roast vegetables at 400F for 30 minutes, or until tender.
  • Allow to cool.
  • Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
  • Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
  • Fold in the roasted vegetables and chopped egg.
  • Cover and refrigerate several hours before serving.

MESA GRILL'S SOUTHWESTERN POTATO SALAD



Mesa Grill's Southwestern Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Steps:

  • Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

GRILLED SOUTHWESTERN POTATO SALAD



Grilled Southwestern Potato Salad image

This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds large red potatoes, quartered lengthwise
3 tablespoons olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon lime juice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1-1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Lime wedges

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SOUTHWEST POTATO SALAD WITH LIME-CILANTRO VINAIGRETTE



Southwest Potato Salad With Lime-Cilantro Vinaigrette image

This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

Provided by appleydapply

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs potatoes (yukon gold or russet)
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/2 cup red onion, finely chopped
1 tablespoon finely chopped jalapeno pepper (optional)
1/4 cup olive oil (use regular or light, NOT extra virgin)
3 tablespoons lime juice, freshly squeezed
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 dash black pepper

Steps:

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the peppers and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lime juice to taste.
  • Serve warm or at room temperature. You can also refrigerate to serve later.

Nutrition Facts : Calories 210.4, Fat 9.2, SaturatedFat 1.3, Sodium 398.2, Carbohydrate 30, Fiber 3.9, Sugar 2.4, Protein 3.5

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