Tex Mex Potato Salad Recipes
TEX-MEX POTATO SALAD
Take a classic potato salad, add familiar Tex-Mex favorites-like corn and green chiles-and you're fiesta-ready.
Provided by My Food and Family
Categories Spices
Time 3h20m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
- Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
- Refrigerate several hours or overnight.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 1 g
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
SWEET POTATO TEX-MEX SALAD
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
- Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
Nutrition Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
LAYERED TEX MEX POTATO SALAD
For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown
Provided by Lynnda Cloutier
Categories Potato Salads
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 450 with a baking sheet inside. Toss potatoes with 2 Tbsp. oil and 2 Tbsp. taco seasoning and season with salt and pepper. Transfer potatoes to hot baking sheet and roast til for tender, 20 minutes.
- 2. Drain jalapenos, reserving 1/4 cup juice. Pour jalapeno juice over hot potatoes and chill til cool. Mix sour cream, salsa Verde, and 2 Tbsp. taco seasoning.
- 3. Mash avocados with garlic, then season with salt. Layer potatoes, avocado mixture, jalapenos, and sour cream mixture in large glass bowl. cover and chill til ready to serve
- 4. Whisk together lime juice, remaining 1 Tbsp. oil and taco seasoning; toss with lettuce, cilantro, scallions and olives. Top salad with lettuce mixture, pico de gallo and corn chips.
TEX-MEX POTATO SALAD
Make and share this Tex-Mex Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Scrub potatoes and cut into cubes.
- Place in large baking pan along with red onion and garlic.
- Drizzle with olive oil; toss, using hands, coating vegetables with oil.
- Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
- When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Nutrition Facts : Calories 339.6, Fat 11.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 280.2, Carbohydrate 55.5, Fiber 5.3, Sugar 6.6, Protein 6.2
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- Load potatoes into a large pot and cover with cold water, with water level an inch or two above the potatoes. Add 1 teaspoon of salt to water and bring to a boil. Reduce heat to medium and keep at a low boil until potatoes are tender but still firm and intact (10 – 12 minutes). Drain, rinse with cold water and transfer to serving bowl.
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