Best 3 Fiesta Potato Salad Recipes

Fiesta potato salad is a colorful and flavorful dish that is perfect for potlucks, picnics, and summer gatherings. It is made with a combination of boiled potatoes, fresh vegetables, and a tangy dressing. The potatoes are usually red or yellow, and the vegetables often include celery, onion, bell pepper, and corn. The dressing is typically made with mayonnaise, sour cream, mustard, and spices. Fiesta potato salad is a refreshing and delicious side dish that is sure to be a hit at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

FIESTA POTATO SALAD

Fiesta Potato Salad image

"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12-16 servings.

Number Of Ingredients 11

Ingredients

6 cups cooked cubed peeled potatoes
1-1/2 cups shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 teaspoons minced fresh cilantro
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves, optional

Steps:

In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

EASY FIESTA POTATO SALAD

Easy fiesta potato salad image

I was getting tired of all the potato salads. Yummy as they all are, they all started to taste the same. So, I came up with a twist on potato salads when my oldest granddaughter Isis said," grandma, you should make a potato salad that tasetes like a taco." Great idea! And so I did! I think it DOES taste like a taco, but better!

Provided by sherry monfils

Categories Cheese Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

3 lb red-skinned potatoes, cut into cubes
2 c hellman's light mayonnaise
1 pkg taco seasoning packet
1 c mexiacn-style shredded cheese
1/2 c sliced scallions
1 large can, sliced black olives, drained
1 c crushed taco or nacho flavored baked tortilla chips

Steps:

1. Place potatoes in lg pot, fill w/ water until just covered. Bring to a boil. Cook about 12-15 mins, or until potatoes are just fork-tender.
2. Drain potatoes and let cool completely. Place cooled potatoes in a lg bowl, set aside. In another bowl, whisk together the mayonnaise and taco seasoning packet.
3. Add seasoned mayonnaise to potatoes, along with remaining ingredients, except crushed chips. Mix gently until combined, Refrigerate unti ready to serve. When ready to serve: sprinkle crushed chips over salad.

"ROUTE 66" DINER FIESTA POTATO SALAD

I first made this potato salad for a family celebration. Everyone loved it, but some mentioned it was rather spicy. So the next time I made it, I added some fresh pineapple to cool off the spicy heat. It was a total hit!

Provided by Naylet LaRochelle

Categories Potatoes

Time 50m

Number Of Ingredients 16

Ingredients

2 1/2 lb yukon gold potatoes, cut into about 3/4 inch cubes
3 Tbsp olive oil
3/4 tsp ground chipotle chile powder, or to taste
3/4 tsp kosher salt, or to taste
3 Tbsp mayonnaise
1/3 c sour cream
2/3 c crumbled cotija cheese (may substitute with feta cheese)
2 Tbsp lime juice
4 oz spanish chorizo sausage, casings removed, chopped
2/3 c diced red bell pepper
1/4 c diced poblano pepper, seeded
1/2 c green onion
3/4 c diced pineapple
3 Tbsp chopped cilantro
2 Tbsp toasted pepitas (pumpkin seeds)
lime slices, if desired, for garnish

Steps:

1. Preheat oven to 425 F. Line a large, rimmed baking sheet with non-stick foil. In a large bowl, toss potatoes, olive oil, chile powder, and kosher salt. Spread potatoes on baking sheet. Roast 20-25 minutes, or until potatoes are tender and slightly browned around edges. Remove from oven; let cool slightly.
2. Meanwhile, in a large skillet, over medium high heat, add chorizo. Cook chorizo, stirring occasionally, 6-8 minutes, or until cooked through. Transfer to a paper-lined plate. Set aside.
3. In a large bowl, stir together mayonnaise, sour cream, Cotija cheese, and lime juice until well combined. When potatoes have cooled slightly but are still warm, add potatoes to mayonnaise-cheese-lime mixture. Toss until well combined. Add cooked chorizo, red bell pepper, Poblano pepper, green onion, pineapple, and cilantro; toss to mix. Sprinkle pepitas over top of potato salad. If desired, garnish with lime slices. Serve room temperature.

Tips:

Boil potatoes with skins on: This helps the potatoes retain their shape and prevents them from absorbing too much water.
Cube potatoes while still warm: This makes them easier to cut and prevents them from sticking together.
Use a variety of vegetables: This will add color, flavor, and texture to the salad.
Don't overcook the vegetables: They should be crisp-tender, not mushy.
Use a flavorful dressing: This is what will bring all the flavors of the salad together.
Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

A fiesta potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. With its colorful vegetables, flavorful dressing, and creamy potatoes, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish to try, give this fiesta potato salad a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #beans #potatoes #vegetables #refrigerator #dietary #black-beans #equipment