Best Fingerling Potato Salad With Green Chile Cilantro Salsa Recipes

Amanda's Delicious Cilantro Potato Salad image

Provided by HeatherFeather

Categories Potato

Time 4h50m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, unpeeled
2 teaspoons salt, divided
1 cup mayonnaise (real mayo)
1 (4 1/2 ounce) can chopped green chilies
1/3 cup fresh cilantro, chopped, plus more for garnish
3 green onions, chopped
2 tablespoons fresh lime juice (about 1-2 limes, depending on size of your limes)
1 fresh garlic clove, minced
1/2 teaspoon black pepper
4 slices maple bacon, cooked and crumbled

Steps:

Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
Drain and cool.
Cut potatoes into bite sized chunks.
Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
Add potatoes and toss to coat.
Cover and chill at least 4 hours.
Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.

Nutrition Facts : Calories 195.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 658.7, Carbohydrate 29.3, Fiber 2.7, Sugar 4.1, Protein 3.2

Fingerling Potato Salad image

Provided by foodtvfan

Categories Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

1 lb fingerling potato
1/2 cup chicken stock
3 tablespoons rice vinegar
1/3 cup vegetable oil
2 teaspoons Dijon mustard
chives or green onion, finely chopped
salt and pepper

Steps:

Place potatoes in pot with enough salted water to cover.
SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
Cool potatoes just enough to handle comfortably.
Slice slightly cooled potatoes in 1/4-inch rounds.
Place potato rounds in a serving bowl; set aside.
Heat chicken stock to a simmer on medium in a small saucepan.
Whisk in vinegar, oil, and mustard.
Simmer, stirring constantly, until heated through.
Add stock mixture to potatoes in bowl; gently toss.
Season to taste with salt and pepper.
Add chives and stir gently to combine.
Let rest 15 minutes at room temperature; serve.

Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7

Fingerling Potato Salad with Green Chile-Cilantro Salsa image

Yield Makes 8 servings

Number Of Ingredients 7

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

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.