Southwest Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
• Can be eaten warm or cold.

Steps:

• Preheat oven to 325°F.
• Cut off the top third of the garlic head so the cloves are exposed.
• Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
• Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
• Increase oven temperature to 400°F.
• Lightly oil a large baking sheet and set aside.
• Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
• Spread in a flat layer on baking sheet.
• In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
• Spread in a flat layer on baking sheet as well.
• Roast vegetables at 400F for 30 minutes, or until tender.
• Allow to cool.
• Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
• Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
• Fold in the roasted vegetables and chopped egg.
• Cover and refrigerate several hours before serving.

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Steps:

• Combine first 4 ingredients in large bowl.
• Mix remaining ingredients. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled.

Steps:

• Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
• Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.

Steps:

• Place red or white potatoes and sweet potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 20 to 25 minutes or until sweet potatoes are tender; remove sweet potatoes from Dutch oven. Cook red or white potatoes 10 to 15 minutes longer, if necessary, until tender. Drain potatoes. Let stand about 15 minutes or until cool enough to handle. Peel potatoes; cut into cubes.
• Mix mayonnaise, milk, cumin seed, salt and chilies in large glass or plastic bowl. Add potatoes, bell pepper and onions; stir gently to coat. Cover and refrigerate at least 2 hours to blend flavors.