Easy Fiesta Potato Salad Recipes

FIESTA POTATO SALAD

Steps:

• In large bowl, combine potatoes, 1 1/2 cups cheese, red bell pepper, beans, celery, jicama, green onions, cilantro and salt.
• In small bowl, combine dressing and salsa; pour over potato mixture.
• Toss gently to coat.
• Chill at least 1 hour before serving.
• Top with the remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

EASY FIESTA POTATO SALAD

Steps:

• 1. Place potatoes in lg pot, fill w/ water until just covered. Bring to a boil. Cook about 12-15 mins, or until potatoes are just fork-tender.
• 2. Drain potatoes and let cool completely. Place cooled potatoes in a lg bowl, set aside. In another bowl, whisk together the mayonnaise and taco seasoning packet.
• 3. Add seasoned mayonnaise to potatoes, along with remaining ingredients, except crushed chips. Mix gently until combined, Refrigerate unti ready to serve. When ready to serve: sprinkle crushed chips over salad.

MEXICAN ROASTED POTATO SALAD

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.

"ROUTE 66" DINER FIESTA POTATO SALAD

Steps:

• 1. Preheat oven to 425 F. Line a large, rimmed baking sheet with non-stick foil. In a large bowl, toss potatoes, olive oil, chile powder, and kosher salt. Spread potatoes on baking sheet. Roast 20-25 minutes, or until potatoes are tender and slightly browned around edges. Remove from oven; let cool slightly.
• 2. Meanwhile, in a large skillet, over medium high heat, add chorizo. Cook chorizo, stirring occasionally, 6-8 minutes, or until cooked through. Transfer to a paper-lined plate. Set aside.
• 3. In a large bowl, stir together mayonnaise, sour cream, Cotija cheese, and lime juice until well combined. When potatoes have cooled slightly but are still warm, add potatoes to mayonnaise-cheese-lime mixture. Toss until well combined. Add cooked chorizo, red bell pepper, Poblano pepper, green onion, pineapple, and cilantro; toss to mix. Sprinkle pepitas over top of potato salad. If desired, garnish with lime slices. Serve room temperature.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.