Caramba Potato Salad Recipes
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
CARAMBA POTATO SALAD
This great southwestern twist on a traditional classic is great with tequila-lime chicken, or any southwest/mexican meat entree. It's always well received. If you live in an area where Jicama is not readily available you may substitute with radishes or water chestnuts, and the delightful crunch won't be lost.
Provided by timdallas3
Categories Potato
Time 40m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix dressing, zest, juice and cilantro in a large bowl.
- Boil the potatoes until tender and then drain and pour into the bowl.
- Add the jicama and the green onions
- Refrigerate for at least 4 hours (I chill it overnight).
- When ready to serve, chop and add the avocados and cherry tomatoes and stir into mixture.
Nutrition Facts : Calories 306.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 2.5, Sodium 292.1, Carbohydrate 55.9, Fiber 12.6, Sugar 7.1, Protein 6.1
WARM CRAB AND POTATO SALAD
Steps:
- Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
- Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
- Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
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- Preheat oven to 400°F. While the oven is preheating cut potatoes into bite size pieces. I tend to cut the little ones in half and the larger ones in quarters, sometimes eighths, depending on how big they are.
- Spray an unlined cookie sheet with cooking spray. (Do not toss potatoes in oil as this will not allow the dressing to stick to them.) Place potatoes on the cookie sheet and roast in the oven for 40 minutes, or until they are fork tender. I recommend not tossing them halfway through so that one side gets a little crispy.
- While the potatoes are roasting, chop the red onion and place in a large mixing bowl with the white wine vinegar, sugar and about half the chopped parsley. Let this mixture marinate for as long as possible to let the onion soak in the vinegar.
- Once the potatoes are finished roasting, take out of the oven and set aside. Whisk the mayo into the marinated onions until everything is combined. Toss in warm potatoes and season with garlic scape salt and pepper.
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