FIRECRACKER POTATO SALAD
B A M ! This will clear out your sinuses, make your eyes tear and rock your taste buds! I picked up this recipe and the wasabi mayonnaise at Trader Joe's, it's awesome. Cook time does not include chilling.
Provided by Chicagoland Chef du
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
- Pour off hot water and submerge potatoes in cold water.
- Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
- Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
- Combine, chill & serve.
- NOTES:
- To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
- UPDATE: 5/25/08.
- If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
- Fingerling or baby red potatoes can be used.
Nutrition Facts : Calories 107.6, Fat 0.2, Sodium 708.3, Carbohydrate 24.9, Fiber 2.6, Sugar 1.3, Protein 2.6
GRILLED FIRECRACKER POTATO SALAD
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
FIRECRACKER PASTA SALAD
This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
- Add prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Nutrition Facts : Calories 652.5 calories, Carbohydrate 66.9 g, Cholesterol 63.4 mg, Fat 31.7 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 5.9 g, Sodium 902.2 mg, Sugar 3.4 g
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IRRESISTIBLY SPICY POTATO SALAD - BAREFEET IN THE KITCHEN
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- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
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