FIESTA POTATO SALAD
Make and share this Fiesta Potato Salad recipe from Food.com.
Provided by Dancer
Categories Potato
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
- In small bowl, combine dressing and salsa; pour over potato mixture.
- Toss gently to coat.
- Chill at least 1 hour before serving.
- Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6
TRIPLE XXX FAMILY RESTAURANT POTATO SALAD
Steps:
- Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
- Peel potatoes and cut into equal bite-sized pieces. Set aside.
- Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
- Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
- In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
- Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.
FIESTA POTATOES
"I originally served this zippy filling on open-faced French rolls," writes Socorro Kimble of Bakersfield, California. "One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a 13x9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. , Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 537mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
FIESTA POTATO BAKE
This recipe came from my Aunt. She got it from a Brand Name recipe book. I like it because it is so easy and the family loves it because it tastes so GOOD!
Provided by OceanLuvinGranny
Categories Cheese
Time 58m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Layer potatoes, 2/3 c French Fried Onions and 1 cup of the mixed cheeses in 3 quart casserole.
- Combine soup, chilies, sour cream, eggs and Frank's RedHot sauce in medium bowl. Pour over potatoes and onions in casserole.
- Bake uncovered 45 minutes or until potatoes are cooked and mixture is set.
- Remove from oven and sprinkle with remaining 1 c cheeses and 2/3 c onions.
- Return to oven and bake 3 minutes more or until onions are golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 636.2, Fat 37.3, SaturatedFat 12.2, Cholesterol 112.7, Sodium 1068.8, Carbohydrate 62.2, Fiber 5.7, Sugar 4.9, Protein 13.9
KALE FIESTA SALAD
I'm always looking for a new salad to make in bulk for the work week. I've made other kale salads but this is my favorite. Lots of texture, loads of flavor, colorful, crunchy, and sweet.
Provided by appletrix
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
- Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
- Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
- Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
- Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
- Pour warm dressing onto salad; massage and toss until well coated.
Nutrition Facts : Calories 343 calories, Carbohydrate 42 g, Cholesterol 35.8 mg, Fat 14.9 g, Fiber 11.1 g, Protein 19.1 g, SaturatedFat 2.8 g, Sodium 532 mg, Sugar 9.6 g
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