Mexican Topopo Salad Recipes

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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



Mexican Roasted Potato Salad image

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.

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

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



Mexican Potato Salad image

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 :

1/4 cup reduced-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons juice from pickled jalapenos
2 tablespoons olive oil
1-1/2 pounds red potatoes
1 cup sliced carrots
2 celery ribs, thinly sliced
1/2 cup chopped onion
1/2 cup frozen peas, thawed
1/3 cup sliced green onions
1 tablespoon minced pickled jalapeno peppers
1/4 teaspoon pepper

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