South Of The Border Potato Salad Recipes

SOUTH OF THE BORDER POTATO SALAD

Steps:

• In a medium bowl combine potatoes and lettuce; toss.
• In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
• Stir until thoroughly blended.
• Gradually add cream.
• Stir constantly until well blended.
• Pour dressing over potato-lettuce mixture.
• Toss to coat well.
• Cover and chill until serving.

SOUTH-OF-THE-BORDER LOADED POTATOES

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
• Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
• Microwave, in batches, 2 min. or until cheese is melted and remaining toppings are heated through.

SOUTHERN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

SOUTHERN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.