JALAPENO POTATO SALAD
Steps:
- In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.
JALAPENO POTATO SALAD
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts :
MESA GRILL'S SOUTHWESTERN POTATO SALAD
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.
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
CHIPOTLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.
- Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.
- Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.
GRILLED SOUTHWESTERN POTATO SALAD
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
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.
CHIPOTLE SWEET POTATO SALAD
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl., Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 278mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 5g fiber), Protein 3g protein.
CHIPOTLE POTATO SALAD
Make and share this Chipotle Potato Salad recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until soft, but not mushy.
- After potatoes have cooled, dice them and place in a medium size bowl.
- Add all remaining ingredients and stir.
- Best eaten while potatoes are still warm.
GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)
Provided by Sam Sifton
Categories easy, salads and dressings
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
- Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
- Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
- For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
JALAPENO POTATO SALAD
This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
Provided by RedVinoGirl
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook unpeeled red potatoes for 15-20 minutes.
- Cool.
- Cube potatoes.
- Gently combine all ingredients in large bowl.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 147.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 62.3, Carbohydrate 28.7, Fiber 3.5, Sugar 1.9, Protein 3.2
More about "chipotle jalapeño potato salad recipes"
CHIPOTLE LIME CHICKEN AND SWEET POTATO SALAD WITH …
From halfbakedharvest.com
4.6/5 (68)Total Time 45 minsCategory SaladCalories 1001 per serving
- 1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, chipotle, honey, cumin, juice and zest of 1 lime, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. 3. On a separate baking sheet, toss together the sweet potatoes and remaining 2 tablespoons olive oil, plus a pinch of both salt and pepper. Roast both the chicken and potatoes for 25-30 minutes, tossing halfway through cooking until the chicken is cooked throughout and the potatoes tender. 4. In a medium bowl, stir together the avocados, remaining lime juice and a pinch of salt. 5. In a large salad bowl, toss together the lettuce, mango, feta, fries, and chicken. Dollop the avocado over the salad. Drizzle with vinaigrette (recipe follows).
- 1. Add all ingredients to a blender and blend until combined. Taste and adjust seasonings as needed. The vinaigrette can be made a few days in advance and kept in the fridge.
BEST JALAPEñO POPPER POTATO SALAD RECIPE - DELISH
From delish.com
4.8/5 (5)Availability In stock
JALAPEñO POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (13)Total Time 27 minsCategory Side DishCalories 552 per serving
BEST JALAPEñO POPPER POTATO SALAD RECIPE - THE PIONEER …
From thepioneerwoman.com
- Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes.
CHIPOTLE ROASTED BROCCOLINI AND POTATO SALAD | THE COOK UP
From sbs.com.au
CHIPOTLE POTATO SALAD - ALMOST LIKE MOM'S - VEGAN BARBECUE RECIPE
From almostlikemoms.com
SECRET WEAPONS CELEBRITY CHEFS USE IN THEIR POTATO SALAD
From thedailymeal.com
JALAPEñO-BACON POTATO SALAD RECIPE - CUISINART.COM
From cuisinart.com
CHIPOTLE POTATO SALAD | THE RUSTIC FOODIE®
From therusticfoodie.com
CHIPOTLE SWEET POTATO SALAD RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
SMOKY CHIPOTLE POTATO SALAD - PEPPERSCALE
From pepperscale.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love