Durango Potato Salad Recipes

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DURANGO POTATO CASSEROLE



Durango Potato Casserole image

For those who like it spicy, it's easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.-Pat Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings (2/3 cup each).

Number Of Ingredients 13

2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
8 thick-sliced bacon strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
3 cups shredded Mexican cheese blend
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1-1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 315 calories, Fat 22g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 876mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

POTATO SALAD



Potato Salad image

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

Provided by ratherbeswimmin

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 lbs red potatoes
5 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Steps:

  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
  • Peel potatoes and cut into 1 inch pieces.
  • Chop egg whites.
  • In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
  • Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
  • Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
  • Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

DURANGO POTATO SALAD



Durango Potato Salad image

20

Categories     Salad     Potatoes     Tomatoes     Bacon

Time 1h

Yield 8

Number Of Ingredients 14

red skinned potatoes
tomatoes, canned
mayonnaise
brown mustard
celery
scallions, spring or green onions
bacon
red skinned potatoes
tomatoes, canned
mayonnaise
brown mustard
celery
scallions, spring or green onions
bacon

Steps:

  • In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine rotel, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour.

Nutrition Facts :

DURANGO POTATO SALAD



Durango Potato Salad image

This is a modified version of a recipe found in my Edible Heirlooms cookbook. Feel free to increase the spices if you would like a spicier version of this potato salad.

Provided by Daily Inspiration S

Categories     Potato Salads

Time 40m

Number Of Ingredients 10

2 lb small red potatoes
1 can(s) 10-oz. can rotel tomatoes & green chilies, drained (reserve juice to use if salad is too dry or you want more spice)
1/2 c mayonnaise
2 Tbsp spicy brown mustard
1/2 tsp cumin
1/2 tsp chili powder
1 c celery, chopped
1 can(s) 11-oz. can corn niblets, drained
2 scallions, chopped
3 slice bacon, cooked and crumbled

Steps:

  • 1. In a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender. Drain, cool slightly and cut in quarters.
  • 2. In a large bowl, combine tomatoes, mayonnaise and mustard. Add potatoes, celery, corn, scallions, bacon, salt and pepper. Toss to coat.
  • 3. Refrigerate, covered, about one hour before serving.

POTATO SALAD



Potato Salad image

Provided by Leah Chase

Categories     Egg     Mustard     Potato     Side     Quick & Easy     Mardi Gras     Mayonnaise     Celery     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

4 medium white potatoes
1 tsp. salt
1/2 tsp. white pepper
3 hard-boiled eggs (chopped)
1 cup chopped celery
1 tbsp. chopped parsley
1 tbsp. chopped dill pickles
1 tbsp. yellow mustard
1/2 cup mayonnaise
Lettuce leaf

Steps:

  • Boil potatoes in their jackets. Drain and let the potatoes cool. Peel and cut potatoes in small pieces. Season potatoes well with salt and white pepper. Add all other ingredients and mix well. Chill for about a half-hour. Seve on a lettuce leaf.

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