BONNIE'S LEMON PEPPERONCINI POTATO SALAD
If you are looking for a different potato salad, this is it. It has bold, addictive flavors, and the best part about this recipe is that you are getting two for one. You can make it as a hot side dish for dinner that will go with any pork, beef, chicken, or fish, and then turn what is leftover into a wonderful potato salad for...
Provided by BonniE !
Categories Salads
Time 35m
Number Of Ingredients 15
Steps:
- 1. Select thin skinned red potatoes if possible. Scrub them well, remove any blemishes, and no need to peel.
- 2. Cut the small potatoes into quarters, cut larger potatoes into chunks. They cook better if they are more uniform in size.
- 3. They should look like this.
- 4. Cover the potatoes with about an inch of water and bring them to a boil and turn the heat to low and simmer until done but still firm. Don't overcook.
- 5. Chop the onions fine and set aside.
- 6. Select four small pepperoncini peppers and remove the stems, but not the seeds.
- 7. Chop the pepperoncini peppers fine. Gather all the other ingredients to make the dish.
- 8. When the potatoes are tender, drain in a colander, then dump the potatoes back into the hot pot with the lid.
- 9. Push the potatoes to the side of the pot, and quickly add the rest of the ingredients, starting with the butter first. Push the potatoes back over the top of the ingredients, add the lid and turn the burner on low for 2 minutes. Turn the burner off, This melts the butter, and heats up the garlic, peppers and seasonings.
- 10. Gently mix the potatoes until they are coated with the hot butter mixture. At this point, you have a great side dish that goes with any fish, meat, pork, or chicken! But we are making an equally great potato salad, so we will now need to let this mixture come to room temperature before adding the dressing.
- 11. Mix the mayonnaise and the celery seeds until well combined. Fold the mixture into the cooled potatoes. I love this texture, it is creamy like mashed potatoes with small chunks of potatoes. I use my spoon to cut any potatoes that are too big. Let the mixture sit overnight or at least 6 hours until the flavors have married. Enjoy!
- 12. Here is how it looks!
- 13. Cook's Tip: Usually, I make this recipe as a hot potato side dish, and then make what is leftover into a potato salad to be used the next day.
- 14. Yummy! Want a bite?
MEXICAN POTATO SALAD
This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.-Danette Hofer, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain. , When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled.
Nutrition Facts :
MEXICAN ROASTED POTATO SALAD
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.
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