Lime And Pepper Potato Salad Recipes

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

CREAMY LIME POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.

PEPPER AND POTATO SALAD

Steps:

• Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

SRIRACHA & LIME POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
• Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
• Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

POTATO SALAD WITH ROASTED RED PEPPERS

Steps:

• In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
• In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
• To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

GRILLED SOUTHWESTERN POTATO SALAD

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.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

NEW POTATO & ROASTED PEPPER SALAD

Steps:

• Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
• Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

LIME AND THYME POTATO SALAD

Steps:

• In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 10-12 minute or just until tender. Drain.
• Meanwhile, for dressing, in a large bowl combine mayonnaise, sour cream, lime peel, lime juice, thyme, salt and pepper. Add the cooked potatoes; toss gently to coat. Cover and chill for 6 to 24 hours.
• To serve, if the salad seems too stiff after chilling, stir in a little milk to moisten. If desired, garnish with lime peel and additional fresh thyme.