Taco Red Potato Salad Recipes

TACO POTATOES

Taco Potatoes image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 3

Ingredients

5 pounds russet potatoes, scrubbed and cut into large chunks
1/2 cup olive oil
1/4 cup taco seasoning

Steps:

Preheat the oven to 400 degrees F.
Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

POTATO 'SALAD' AND TOMATILLO TACOS

Potato 'Salad' and Tomatillo Tacos image

The filling for these tacos can also stand alone as a potato salad, but it's very nice and comforting inside a warm tortilla.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, main course

Time 45m

Yield Makes 12 tacos

Number Of Ingredients 10

Ingredients

1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice
2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices
1 teaspoon Mexican oregano or fresh thyme
1 garlic clove, minced
3 eggs, hard-boiled and chopped
1 cup quick fresh tomatillo salsa
12 corn tortillas
About 1/4 cup chopped cilantro, plus more for garnish
3 ounces goat cheese or queso fresco, crumbled

Steps:

Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams

POTACO SALAD (POTATO TACO SALAD)

Potaco Salad (Potato Taco Salad) image

Make and share this Potaco Salad (Potato Taco Salad) recipe from Food.com.

Provided by NELady

Categories Potato

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 20

Ingredients

7 cups new potatoes, cooked and cubed into bite size pieces
1 summer slicing tomatoes, diced
1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, drained
1 avocado, diced
1 green pepper, chopped
1 cup cheddar cheese, shredded
1 lb lean ground beef or 1 lb ground turkey
1 cup yellow onion, diced
1 garlic clove, minced
1/2 cup chipotle chile in adobo, diced
0.5 (1 1/4 ounce) package taco seasoning mix
2 tablespoons water
1/2 cup mayonnaise
1/2 cup milk
1/2 cup French dressing
0.5 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) bag tortilla chips, crushed (optional)
1/2 cup green onion, chopped (optional)
1/2 cup cheddar cheese, shredded (optional)
1/2 cup black olives, halved (optional)

Steps:

Combine salad ingredients in a 6-quart container or bowl; chill.
Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.

TACO RED POTATO SALAD

Taco Red Potato Salad image

Sprinkle with shredded cheddar cheese or top with diced tomatoes. Like it cool and creamy? Stir in low fat sour cream to taste. Add chopped cucumbers on top.

Provided by LilPinkieJ

Categories Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs red potatoes, cooked-cooled-cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
1 (2 1/4 ounce) can sliced black olives, drained
1/2 cup fresh cilantro, minced
1/4 cup green onion, diced

Steps:

Mix the Seasonings in a jar and SHAKE SHAKE SHAKE. Pour over potatoes and toss to coat. Cover and refrigerate to chill and meld flavors.
When ready to serve, mix in the corn, olives, cilantro, onion, and anything else your heart desires.

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