JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
JALAPENO POTATO SALAD
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts :
POTATO SALAD WITH PICKLED JALAPENOS
A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.
Provided by Kimberly Tonjes
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 4h
Yield 24
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
- Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
- Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 12.1 g, Cholesterol 60 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 275.4 mg, Sugar 2.1 g
CAJUN POTATO SALAD
I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.
Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
JAPANESE POTATO SALAD
Potato salad with an Asian flair.
Provided by Haven4Order
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl.
- Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes.
- Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste.
- Chill potato salad before serving, about 30 minutes.
Nutrition Facts : Calories 655.6 calories, Carbohydrate 87 g, Cholesterol 303.9 mg, Fat 25.1 g, Fiber 9.6 g, Protein 25.1 g, SaturatedFat 5.1 g, Sodium 1039.4 mg, Sugar 12.5 g
TANGY JALAPENO POTATO SALAD
Make and share this Tangy Jalapeno Potato Salad recipe from Food.com.
Provided by SusieQusie
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, bring 3 quarts of water to a rolling boil.
- Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
- Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
- Drain and set aside to cool.
- After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
- In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
- Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
- Garnish with parsley and/or cilanto and/or grape tomatoes.
- Refrigerate until serving time.
Nutrition Facts : Calories 383.3, Fat 16.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 533, Carbohydrate 54, Fiber 5.1, Sugar 5, Protein 6.7
JALAPENO POTATO SALAD
This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
Provided by RedVinoGirl
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook unpeeled red potatoes for 15-20 minutes.
- Cool.
- Cube potatoes.
- Gently combine all ingredients in large bowl.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 147.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 62.3, Carbohydrate 28.7, Fiber 3.5, Sugar 1.9, Protein 3.2
JAPANESE POTATO SALAD
Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
- Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
- Meanwhile, bring a small pot of water to a boil and season generously with salt.
- Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
- Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
- When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.
JALAPENO POPPER POTATO SALAD
Steps:
- Prepare potatoes as directed.
- Keep seasoning to the side.
- Let cool.
- In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper.
- Dice the potatoes.
- Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.
- Toss to combine.
- Add the sauce mixture.
- Toss to combine.
- Sprinkle fresh jalapeno slices on top.
- Cover with plastic wrap and refrigerate until ready to serve
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