Easy Fiesta Potato Salad Recipes

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FIESTA POTATO SALAD



Fiesta Potato Salad image

Make and share this Fiesta Potato Salad recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 15m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs red potatoes, cooked,peeled and cubed (about 6 cups)
2 cups shredded reduced-fat cheddar cheese, divided
2/3 cup diced red bell pepper
2/3 cup canned black beans, rinsed and drained
1/2 cup thinly sliced celery
1/2 cup chopped jicama (optional)
1/3 cup thinly sliced green onions with top
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3/4 cup fat free ranch dressing
1/2 cup prepared chunky salsa
fresh cilantro stem (optional)

Steps:

  • In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
  • In small bowl, combine dressing and salsa; pour over potato mixture.
  • Toss gently to coat.
  • Chill at least 1 hour before serving.
  • Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6

FIESTA POTATO SALAD



Fiesta Potato Salad image

This potato salad has plenty of appeal--it has a Mexican twist on it and can be made into a low fat salad by using fat-free ranch dressing and low fat cheese.

Provided by southern chef in lo

Categories     Potato

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

6 cups cooked cubed peeled potatoes (firm but soft)
1 1/2 cups shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped red sweet bell pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onion
1 -2 tablespoon fresh minced cilantro
3/4 cup ranch dressing
1/2 cup chunky salsa
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the cooked potatoes, cheese beans, red pepper, celery, onions, and cilantro.
  • In small bowl, combine the salad dressing, salsa, and salt. Pour over the potatoes; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 207.8, Fat 12.6, SaturatedFat 4.2, Cholesterol 18.9, Sodium 401.5, Carbohydrate 17.7, Fiber 3, Sugar 2.1, Protein 6.4

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