Best Fiesta Potato Salad Recipes
FIESTA POTATO SALAD
Make and share this Fiesta Potato Salad recipe from Food.com.
Provided by Dancer
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- In small bowl, combine dressing and salsa; pour over potato mixture.
- Toss gently to coat.
- Chill at least 1 hour before serving.
- Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6
EASY FIESTA POTATO SALAD
I was getting tired of all the potato salads. Yummy as they all are, they all started to taste the same. So, I came up with a twist on potato salads when my oldest granddaughter Isis said," grandma, you should make a potato salad that tasetes like a taco." Great idea! And so I did! I think it DOES taste like a taco, but better!
Provided by sherry monfils
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Place potatoes in lg pot, fill w/ water until just covered. Bring to a boil. Cook about 12-15 mins, or until potatoes are just fork-tender.
- 2. Drain potatoes and let cool completely. Place cooled potatoes in a lg bowl, set aside. In another bowl, whisk together the mayonnaise and taco seasoning packet.
- 3. Add seasoned mayonnaise to potatoes, along with remaining ingredients, except crushed chips. Mix gently until combined, Refrigerate unti ready to serve. When ready to serve: sprinkle crushed chips over salad.
FIESTA POTATO SALAD
"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
"ROUTE 66" DINER FIESTA POTATO SALAD
I first made this potato salad for a family celebration. Everyone loved it, but some mentioned it was rather spicy. So the next time I made it, I added some fresh pineapple to cool off the spicy heat. It was a total hit!
Provided by Naylet LaRochelle
Categories Potatoes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 425 F. Line a large, rimmed baking sheet with non-stick foil. In a large bowl, toss potatoes, olive oil, chile powder, and kosher salt. Spread potatoes on baking sheet. Roast 20-25 minutes, or until potatoes are tender and slightly browned around edges. Remove from oven; let cool slightly.
- 2. Meanwhile, in a large skillet, over medium high heat, add chorizo. Cook chorizo, stirring occasionally, 6-8 minutes, or until cooked through. Transfer to a paper-lined plate. Set aside.
- 3. In a large bowl, stir together mayonnaise, sour cream, Cotija cheese, and lime juice until well combined. When potatoes have cooled slightly but are still warm, add potatoes to mayonnaise-cheese-lime mixture. Toss until well combined. Add cooked chorizo, red bell pepper, Poblano pepper, green onion, pineapple, and cilantro; toss to mix. Sprinkle pepitas over top of potato salad. If desired, garnish with lime slices. Serve room temperature.
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