Best Roasted New Potato Salad With Poblano Mayo Recipes

POBLANO POTATO SALAD

Poblano Potato Salad image

Provided by Marcela Valladolid

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

ROASTED NEW POTATO SALAD

Roasted New Potato Salad image

You can serve this warm, immediately after making it, or you can chill and serve cold. Adapated from a Southern Living recipe.

Provided by Hey Jude

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 lbs small red potatoes, in a 1/2 to 3/4 inch dice
1/2 medium sweet onion, chopped
2 teaspoons minced garlic
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
8 -10 slices crisp cooked bacon, crumbled
1 bunch green onion, chopped
3/4 cup prepared ranch dressing
salt, to taste
pepper, to taste

Steps:

Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
Bake at 425° for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
Serve immediately or chill to serve later.

MEXICAN ROASTED POTATO SALAD

Mexican Roasted Potato Salad image

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Steps:

Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.