Best 5 Salsa Potato Salad Recipes
Salsa potato salad is a refreshing and flavorful twist on the classic potato salad. This easy-to-make dish is perfect for potlucks, picnics, or summer gatherings. The combination of creamy potatoes, tangy salsa, and fresh herbs creates a delicious and satisfying salad that will be a hit with everyone. With just a few simple ingredients and steps, you can have a delicious salsa potato salad that is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA
Steps:
- Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
- Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
- While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
- Toss potatoes with salsa.
ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE
Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
- Arrange salad greens on large platter.
- Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
SALSA VERDE POTATO SALAD
Make and share this Salsa Verde Potato Salad recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes in a large saucepan of boiling water, for 12-15 minutes of until just tender. Drain well then transfer to a serving bowl.
- Meanwhile, in a small bowl, mix remaining ingredients together and season to taste.
- Add half the mayo mixture to the warm potatoes and set aside to cool.
- When you are ready to serve, add remaining mixture and toss to coat.
SALSA CHICKEN POTATO SALAD
Bring the fabulous Southwestern flavors to your dinner table with this chicken and potato salad - a wonderful dish that's made using corn and Old El Paso® salsa.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
- Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
- Cover and refrigerate at least 30 minutes.
Nutrition Facts : Calories 262.1, Carbohydrate 26.7 g, Cholesterol 35.0 mg, Fat 1, Fiber 3.6 g, Protein 12.2 g, SaturatedFat 1.8 g, ServingSize 1 Serving, Sodium 221.2 mg, Sugar 2.9 g
SALSA POTATO SALAD
"Summer is a great time for potato salad but making it with regular mayonnaise adds too much fat," writes Janet Lewis of Bangor, Pennsylvania. "Salsa perks up this version and disguises the fact that it uses fat-free items."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the mayonnaise, sour cream, salsa and parsley. In a large bowl, combine the potatoes, celery and onion. Add dressing and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 101 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Choose the right potatoes: Waxy potatoes, such as red potatoes or Yukon Gold potatoes, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy in the salad.
- Cool the potatoes completely before adding them to the salad: This will prevent the salad from becoming watery.
- Use a variety of vegetables: In addition to salsa, you can add other vegetables to your potato salad, such as celery, onion, cucumber, and bell pepper.
- Use a flavorful dressing: A good dressing will bring all the flavors of the salad together. You can use a store-bought dressing or make your own.
- Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Salsa potato salad is a delicious and versatile dish that can be enjoyed as a side dish, main course, or snack. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new potato salad recipe, give salsa potato salad a try!
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