Ecuadorean Corn And Purple Potato Salad Recipes

PURPLE POTATO SALAD

Purple Potato Salad image

From my collection of handwritten recipes. Note: cooking time is for potatoes and eggs if you haven't already prepared them.

Provided by CJAY8248

Categories Potato

Time 40m

Yield 1 bowl salad, 10 serving(s)

Number Of Ingredients 8

Ingredients

5 hard-boiled eggs, chopped
3 stalks celery, chopped
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/2 tablespoon salt
2 cups mayonnaise
2 tablespoons bacon bits
2 1/2 lbs purple potatoes, boiled until just tender and cut into bite-sized chunks

Steps:

Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.

Nutrition Facts : Calories 313.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 118.2, Sodium 764, Carbohydrate 32, Fiber 2.8, Sugar 4.5, Protein 6.1

ECUADOREAN CORN AND PURPLE POTATO SALAD

Ecuadorean Corn and Purple Potato Salad image

Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!

Provided by loof751

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
3 tablespoons lime juice
3 tablespoons pineapple juice
1 teaspoon dried ancho chile powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs purple potatoes (or red potatoes)
1 cup fresh corn kernels
1 cup snow peas
3 medium carrots
1 stalk celery
1 cup pineapple tidbits (drained)
2 heads boston lettuce
2 hardboiled egg
2 tablespoons chopped fresh parsley

Steps:

Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

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