Latin Potato Salad Recipes

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.
• While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.
• Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

Steps:

• Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
• Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

Steps:

• Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.

Steps:

• Boil potatoes, keeping skins on, until tender.
• Meanwhile, crush garlic into medium-sized serving bowl and add chopped parsley.
• Add olive oil and mix well.
• Let mixture sit while potatoes are cooking.
• When potatoes are done and still HOT (or at least very warm- they absorb the flavour better that way), cut into bite-sized chunks and add to parsley-garlic mixture.
• (If you prefer to peel your potatoes, feel free).
• Stir well to coat potatoes.
• If more oil is needed (sometimes it varies, depending on the potatoes), add enough to get desired amount.
• Salt and pepper to taste.
• This is best when it sits for at least an hour at room temperature before serving to let the flavours combine.

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Steps:

• Combine the first 5 ingredients.
• Stir in remaining ingredients.
• Cover& chill.

Steps:

• Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch.Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. drain.
• Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch.Place in a large bowl with green pepper,onion, manzinilla olives and cilantro.
• In a bowl, whisk oil,vinager,salt and pepper.Gently toss with potato mixture and let stand, covered at room temperature until cool.
• Serve at room temperature or chilled.(I prefer chilled).

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

Steps:

• Cut the potatoes in bite size pieces.
• Cut the onion in half and moon slice it.
• Add the rest of the ingredients.
• Optional:black olives and parsley leaves.

Steps:

• Preheat oven to 425°F.
• In a mixing bowl, combine olive oil, chili powder, garlic, salt, and pepper. Add fingerlings and onion; toss to coat evenly.
• Transfer mixture to a foil lined baking sheet and bake 20-25 minutes. Add tomatoes and bake an additional 5-10 minutes or until fingerlings are tender.
• Transfer mixture to a large bowl and add cilantro and lime juice; toss lightly.
• Serve with lime wedges, if desired.