Best 3 Fiesta Potato Salad Recipes

FIESTA POTATO SALAD

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.

EASY FIESTA POTATO SALAD

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

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.