MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SOUTHWESTERN POTATO SALAD
A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.
Provided by gailanng
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
- Can be eaten warm or cold.
SOUTHWESTERN GRILLED PORK TENDERLOIN WITH POTATO AND CORN SALAD
How to make Southwestern Grilled Pork Tenderloin With Potato and Corn Salad
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- To make spice rub: In a small bowl stir together the cumin, salt, smoked paprika, garlic powder, oregano and black pepper. Measure 1 1/2 teaspoons of the spice rub and set aside.
- Rub the remaining spice rub all over the pork tenderloin and set aside (if you are not going to grill the tenderloin within 30 minutes, refrigerate until needed).
- To make salad: In another small bowl whisk together the lime juice, reserved spice rub and olive oil. Set aside.
- Bring 2 medium pots of water to a boil. Add the corn to one pot and cook for 5 minutes. Drain and let cool. When cool enough to handle, cut the corn off of the cobs.
- Prepare grill and preheat to medium-high (see note).
- Add a large pinch of salt to the second pot and add the diced potatoes. Return to a boil and cook for 5 to 6 minutes or until the potatoes are just tender, Drain and place in a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing and let stand for a few minutes so the potatoes can absorb the dressing.
- Add the cut corn to the potatoes along with the red pepper, jalapeño, red and green onions and cilantro. Toss and add the remaining dressing. Toss again and set aside to allow the flavors to blend. Just before serving, taste and add additional salt and pepper if necessary.
- Brush the prepared grill with oil and place the tenderloin in the center of the grill. Grill for 12 to 14 minutes, turning every 2 minutes, or until the pork reaches an internal temperature of 140 degrees. Remove from grill, tent with aluminum foil and let stand for 10 minutes. Slice pork and serve with the salad.
- Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack until it feels uncomfortable: 3 seconds for medium-hot.
CREAMY SOUTHWESTERN POTATO SALAD
Categories Salad Potato Tomato Vegetable Side Avocado Corn Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
- Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.
LAURA BUSH'S SOUTHWESTERN POTATO SALAD
I found this recipe in the local paper. Haven't tried it yet but it sounded interesting. (after all it is the first lady)
Provided by Just Cher
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water to cover 15 to 20 minutes or until tender.
- Rinse under cold water, peel and dice in a large bowl.
- Add chopped egg, olives& jalapeno, tossing gently until combined.
- Combine mayonnaise, mustard, cilantro and oregano.
- Stir gently into potato mixture.
- Season to taste with salt& pepper.
SOUTHWESTERN GRILLED SWEET POTATO SALAD
Yield 6
Number Of Ingredients 11
Steps:
- 1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature. 2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, greenonions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve. Note-the salad will keep in the refrigerator for 2 days.
SOUTHWESTERN ROASTED RED POTATO SALAD
I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. I got the recipe from Taste of Home.
Provided by SarahBelle
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
- To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
- In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 19.2, Sodium 403.4, Carbohydrate 34.2, Fiber 4.5, Sugar 4.9, Protein 5.3
GRILLED SOUTHWESTERN POTATO SALAD
put some thought into serving and garnishing your dishes. The color of the serving plate or platter should complement the color of the food. Keep garnishes simple using an herbal or ingredient from the recipe to clue people into the flavor of the dish.SoUrce unknown
Provided by Lynnda Cloutier
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. Heat a gas grill to medium or prepare a charcoal fire with medium and low heat areas. Put the onions and bell peppers onto rimmed baking sheet and sprinkle with 2 tablespoons of the oil, 2 teaspoons salt and 1 teaspoon black pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.
- 2. Grill vegetables, covered, until they have good grill marks about five minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another five minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat of a gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and Brown. It's fine if they are charred in places, about another eight minutes.
- 3. Move the grilled vegetables to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.
- 4. Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in 2 tablespoon salt, and bring to boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup +2 tablespoons oil, and the vinegar. Season with salt, black pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to two hours at room temperature before serving. This potato salad is filled with favorite flavorings of the Southwest such as corn, chilies, red onions, peppers, and some crisp bacon. Serves 10 to 12
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Number Of Ingredients 0
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 484
SOUTHWESTERN POTATO SALAD
Steps:
- Boil potatoes with a tbsp of salt until tender when pierced with a knife. Drain well, let cool slightly, and slice about 1/4 inch thick. Put in a large bowl and cover with aluminum foil to keep warm while preparing the dressing. Thoroughly stir together all the other ingredients in a medium bowl. Pour the mixture over the potatoes and mix gently until combined. Serve cold or at room temp. This can be made up to a day ahead and stored in the refrigerator. Note: Adjust the jalapeno pepper and onion according to personal taste.
SOUTHWESTERN POTATO SALAD
If you love spicy -- you'll enjoy this salad. Feel free to adjust the ingredients in this potato salad by making it more or less spicy according to your taste. If you want a sweeter dressing on this salad -- add a little agave nectar to taste. Prep time does not include refrigeration time. Recipe is from Cooking Light...
Provided by Daily Inspiration S
Categories Potatoes
Time 35m
Number Of Ingredients 14
Steps:
- 1. Remove 1 chipotle chile from can (chipotle chilies in adobo sauce) -- chop chile to measure 2 tsp. (or less if you prefer less spicy). Reserve remaining chiles and adobo sauce for another use.
- 2. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, simmer 10 minutes or until tender. Drain, cool. Cut potatoes into 1/4 inch cubes. Place potatoes in a large bowl.
- 3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, saute 5 minutes or until lightly browned. Add corn, celery and next 5 ingredients (onion through jalapeno) to potatoes; gently toss.
- 4. Combine 2 tsp. chopped adobo chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture and toss gently. Cover and chill 1 to 24 hours.
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