Best Sweet Hot Habanero Potato Salad Recipes

Hot Sweet Potato Salad image

Provided by LoriInIndiana

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

5 cups sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
3 slices thick bacon, chopped
1/2 cup red onion, slivered
1/4 cup apple jelly
2 tablespoons apple cider vinegar
1/4 cup pecans, toasted and chopped
2 tablespoons fresh lime juice
2 tablespoons scallions, thinly sliced
salt, to taste

Steps:

Preheat oven to 425.
Toss sweet potatoes with sugar, oil, salt, and red pepper flakes.
Roast 25-30 minutes.
While potatoes are roasting, saute bacon in a skillet over medium heat until crisp.
Pour off fat, leaving bacon in pan.
Add onions and saute 3 minutes.
Add jelly and vinegar, stirring until jelly melts.
Remove sweet potatoes from oven and put in large bowl.
Add bacon mixture, pecans, lime juice, and scallions to potatoes and toss.
Season with salt.

The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

Jalapeno Potato Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts :

Sweet Hot Habanero Potato Salad image

Provided by Diane Atherton @DeeDee2011

Categories Potatoes

Number Of Ingredients 11

6 to 7 - red potatoes
1/4 cup(s) mayonnaise
2 tablespoon(s) yellow mustard
1/2 small onion, chopped fine
1 stalk(s) celery, diced (about 1/4 of a cup)
1/4 teaspoon(s) cumin
- salt and pepper to taste
2 or 3 - boiled eggs, chopped
3 to 4 tablespoon(s) habanero pickles, chopped (i used uncle gary's gourmet sweet hot habanero pickles)
1 tablespoon(s) juice from the pickles
- paprika for garnish, optional

Steps:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12 to 16 minutes or until tender. Drain; add cold water and allow potatoes to cool. Once potatoes are cool, drain, peel and dice.
In a large mixing bowl, combine mayonnaise, mustard, onion, celery, cumin, salt, pepper, eggs, pickles and juice from pickles; mix well. Spoon 1/2 of the mixture over potatoes and toss gently to coat. You don't want your potatoes swimming in the mayo mixture so add remaining a little at a time until potatoes are well coated.
NOTE: If potatoes salad seems to dry, add a little more mayonnaise. Refrigerate until ready to serve.