Best Potaco Salad Potato Taco Salad Recipes

TACO RED POTATO SALAD

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.

POTACO SALAD (POTATO TACO SALAD)

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 POTATO SALAD

Steps:

• Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes or until fork-tender. Drain and let cool slightly.
• Meanwhile, in a medium bowl, combine mayonnaise and taco seasoning; mix well.
• Cut potatoes into ½-inch chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.

POTATO 'SALAD' AND TOMATILLO TACOS

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.

OLD FASHIONED 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, cool, peel 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, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.