Ecuadorean Corn And Purple Potato Salad Recipes

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ECUADOREAN CORN AND PURPLE POTATO SALAD



Ecuadorean Corn and Purple Potato Salad image

Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner!

Provided by loof751

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup olive oil
3 tablespoons lime juice
3 tablespoons pineapple juice
1 teaspoon dried ancho chile powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs purple potatoes (or red potatoes)
1 cup fresh corn kernels
1 cup snow peas
3 medium carrots
1 stalk celery
1 cup pineapple tidbits (drained)
2 heads boston lettuce
2 hardboiled egg
2 tablespoons chopped fresh parsley

Steps:

  • Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs.
  • Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside.
  • Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel.
  • Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate.
  • To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.

PURPLE POTATO SALAD



Purple Potato Salad image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

Steps:

  • Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

GRILLED POTATO AND CORN SALAD



Grilled Potato and Corn Salad image

Corn salad and potato salad are two summer classics. I smashed 'em together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 14

2 pounds medium Yukon Gold potatoes, cut into 1/4-inch thick slices
2 tablespoons olive oil, divided
2 poblano peppers
4 medium ears sweet corn, husked
6 green onions
2/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons lime juice
1 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
Lime wedge, optional

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 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 347mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

PURPLE POTATO SALAD



Purple Potato Salad image

From my collection of handwritten recipes. Note: cooking time is for potatoes and eggs if you haven't already prepared them.

Provided by CJAY8248

Categories     Potato

Time 40m

Yield 1 bowl salad, 10 serving(s)

Number Of Ingredients 8

5 hard-boiled eggs, chopped
3 stalks celery, chopped
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/2 tablespoon salt
2 cups mayonnaise
2 tablespoons bacon bits
2 1/2 lbs purple potatoes, boiled until just tender and cut into bite-sized chunks

Steps:

  • Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.

Nutrition Facts : Calories 313.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 118.2, Sodium 764, Carbohydrate 32, Fiber 2.8, Sugar 4.5, Protein 6.1

PURPLE POTATO SALAD



Purple Potato Salad image

Don't let the colour put you off (nor the spelling - I'm Aussie...that's 'color' for some of you!)! This salad looks and tastes beautiful, and comes from Jamie Oliver's vibrant and inspiring book "Jamie's Kitchen". (Prep. time includes cooling time for the potatoes.)

Provided by catxx

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 to 2 lemon, juice of
255 g creme fraiche
500 g baby new potatoes
500 g purple potatoes
sea salt
fresh ground black pepper
1 bunch radish, finely sliced
1/2 cup mint leaf, chopped
1/2 cup chives, chopped

Steps:

  • For the dressing: mix together olive oil, lemon juice and creme fraiche.
  • Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
  • Drain well.
  • When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
  • Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.

Nutrition Facts : Calories 399.9, Fat 29.4, SaturatedFat 11.7, Cholesterol 58.2, Sodium 29.6, Carbohydrate 31.7, Fiber 4.1, Sugar 1.7, Protein 4.5

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