Best 3 Spicy Potato And Coriander Salad With Luncheon Meat Recipes

Welcome to the world of flavors! This article is your guide to making a tantalizing spicy potato and coriander salad with luncheon meat. This dish combines the earthy flavors of potatoes and the aromatic burst of coriander, complemented by the savory richness of luncheon meat. Get ready to embark on a culinary adventure where heat and zest dance together, creating a symphony of tastes.

Let's cook with our recipes!

SPICY CAJUN POTATO SALAD

Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Steps:

Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICY POTATO SALAD

Spicy Potato Salad image

No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.

Provided by ellie_

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 potatoes, peeled, cooked until tender, drained and cubed
1/2 cup corn oil
1/4 cup vinegar
1 teaspoon chili powder (or more depending on how spicy you like it)
1/4 teaspoon garlic salt
1/2 teaspoon frank's hot pepper sauce (or other hot sauce)
16 ounces thawed frozen corn
1 chopped red bell peppers or 1 green bell pepper
1 (2 ounce) can sliced black olives
1 chopped onion
2 tomatoes, cut into wedges (garnish)
parsley sprig, garnish (optional)

Steps:

In small jar combine oil, vinegar, chili powder, salt and hot sauce.
Shake well.
Put potatoes in large salad bowl.
Add dressing and toss.
Refrigerate at least one hour.
Add remaining ingredients (except for tomato wedges) to potatoes and toss.
Garnish with tomato wedges and parsley.

Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9

SPICY POTATO AND CORIANDER SALAD WITH LUNCHEON MEAT

Spicy Potato and Coriander Salad With Luncheon Meat image

This is from the Foodcourt column, Weekend. Did you know that King Henry IV of England loved salads and one of his favourite salads was a lightly tossed mixture of potatoes(boiled and diced), sardines and herbs.

Provided by Charishma_Ramchanda

Categories Lemon

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 medium onion, finely chopped
2 garlic cloves, crushed
1 3/4 teaspoons ground cumin powder
1 teaspoon ground coriander powder
1/4 teaspoon paprika or 1/4 teaspoon red chili powder
1/4 teaspoon cinnamon
1/4 teaspoon ground turmeric powder
750 g baby new potatoes, cut into halves and boiled until tender
1/3 cup chopped fresh coriander leaves
1 1/2 tablespoons olive oil
salt
1 (12 ounce) can luncheon meat, cut into thin strips
1/3 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon red chili powder
1/2 teaspoon coarsely crushed black pepper
1 teaspoon sugar

Steps:

Combine together all the ingredients for the salad dressing in a bowl.
Whisk to mix well.
Keep aside.
Now proceed to prepare the potato salad.
For this, heat oil in a pan.
Add garlic and onion.
Saute until the raw smell of garlic is gone and the onion is browned.
Add cumin, corriander, chilli, turmeric and cinnamon powders.
Mix well.
Add potatoes, corriander leaves and salt.
Mix well.
Cook for 10 minutes or until the potatoes are coated with the spices.
Combine this potato mixture and luncheon meat strips in a salad bowl.
Add the dressing and serve.

Nutrition Facts : Calories 308.1, Fat 15.7, SaturatedFat 2.2, Sodium 17.2, Carbohydrate 39.9, Fiber 5, Sugar 4.3, Protein 4.5

Tips:

For the best flavor, use fresh potatoes and coriander.
If you don't have luncheon meat, you can substitute cooked chicken or ham.
To make the salad ahead of time, cook the potatoes and luncheon meat and chop the vegetables the day before. Assemble the salad just before serving.
Serve the salad immediately, or chill it for up to 2 hours before serving.

Conclusion:

This spicy potato and coriander salad with luncheon meat is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The potatoes are cooked until tender and then tossed with a flavorful dressing made with coriander, chili peppers, and lime juice. The luncheon meat adds a salty and savory flavor to the salad, and the fresh vegetables add a crunchy texture. This salad is sure to be a hit with everyone who tries it!