Green Chili Potato Salad Recipes

GREEN CHILI POTATO SALAD

Steps:

• Cook potatoes in boiling, salted water until tender. Drain water.
• Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
• Chill for at least 2 hours before serving to ensure the flavors blend together.
• Serve at any summertime picnic or bbq party.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.

GREEN CHILI POTATO CASSEROLE

Steps:

• Grease 13X9X2 inch pan.
• Layer potatoes, then onions, strips of chile and Longhorn cheese.
• Repeat until all the ingredients have been used up.
• Season with salt and pepper on each layer.
• Top with crumbled bacon.
• Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour.

CHILI POTATO SALAD

Steps:

• In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
• If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.

HEALTHY GREEN CHILI & POTATO GRATIN

Steps:

• In a large bowl toss together the potatoes, onions, green chilis, garlic, salt, pepper, thyme, flour, and cumin. Add pieces of the cream cheese, and stir until well incorporated.
• Fill a casserole dish (coated with non-stick spray) or several small ones with the potato mixture. Pour the milk over the mixture to evenly cover the potatoes.
• Mix together the panko crumbs and cheese.
• Top the potato gratin(s) with a sprinkle of the panko/cheese mixture. Cover with foil.
• Bake in a 375 degree oven for 1 hour. Uncover and bake for another 30 minutes, until gratin is bubbling and top is golden brown.
• I made these last week in small tins and made great left-overs to take camping. I replaced the green chilis for broccoli however in my son's portion.