Best Santa Fe Potato Salad Recipes

Santa Fe Potato Salad image

Provided by Pinay0618

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeno chilies (with seeds)
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 (15 ounce) can yellow hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 lbs medium-large yukon gold potatoes, unpeeled (about 6)

Steps:

Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.).

Nutrition Facts : Calories 366.4, Fat 19.1, SaturatedFat 2.6, Sodium 161.2, Carbohydrate 46.1, Fiber 5.8, Sugar 2.6, Protein 4.6

Sauteed Potatoes & Chicken Santa Fe image

Provided by SusanJM

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons vegetable oil (or less)
4 medium potatoes
1 lb boneless skinless chicken breast
1 cup frozen corn, defrosted
1 cup chunky salsa

Steps:

Cut chicken and potatoes into 3/4" chunks.
Heat the oil in a non-stick skillet and brown the chicken, about 5 minutes.
While the chicken is browning, cook the potatoes in the microwave until just tender (8-10 minutes on high.) .
Add the potatoes to the chicken and saute until they are both lightly browned.
Add the corn and salsa and stir until mixed and heated through.

Nutrition Facts : Calories 407.3, Fat 10.3, SaturatedFat 1.6, Cholesterol 72.6, Sodium 534.2, Carbohydrate 49.9, Fiber 6.7, Sugar 3.6, Protein 30.6

Santa Fe Potato Salad image

Yield Serves 6

Number Of Ingredients 11

1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled

Steps:

Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)