Route 66 Diner Fiesta Potato Salad Recipes

FIESTA POTATO SALAD

Fiesta Potato Salad image

Make and share this Fiesta Potato Salad recipe from Food.com.

Provided by Dancer

Categories Potato

Time 15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs red potatoes, cooked,peeled and cubed (about 6 cups)
2 cups shredded reduced-fat cheddar cheese, divided
2/3 cup diced red bell pepper
2/3 cup canned black beans, rinsed and drained
1/2 cup thinly sliced celery
1/2 cup chopped jicama (optional)
1/3 cup thinly sliced green onions with top
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
3/4 cup fat free ranch dressing
1/2 cup prepared chunky salsa
fresh cilantro stem (optional)

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.

Nutrition Facts : Calories 89.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 1, Sodium 327.4, Carbohydrate 19.5, Fiber 2.7, Sugar 2.3, Protein 2.6

"ROUTE 66" DINER FIESTA POTATO SALAD

I first made this potato salad for a family celebration. Everyone loved it, but some mentioned it was rather spicy. So the next time I made it, I added some fresh pineapple to cool off the spicy heat. It was a total hit!

Provided by Naylet LaRochelle

Categories Potatoes

Time 50m

Number Of Ingredients 16

Ingredients

2 1/2 lb yukon gold potatoes, cut into about 3/4 inch cubes
3 Tbsp olive oil
3/4 tsp ground chipotle chile powder, or to taste
3/4 tsp kosher salt, or to taste
3 Tbsp mayonnaise
1/3 c sour cream
2/3 c crumbled cotija cheese (may substitute with feta cheese)
2 Tbsp lime juice
4 oz spanish chorizo sausage, casings removed, chopped
2/3 c diced red bell pepper
1/4 c diced poblano pepper, seeded
1/2 c green onion
3/4 c diced pineapple
3 Tbsp chopped cilantro
2 Tbsp toasted pepitas (pumpkin seeds)
lime slices, if desired, for garnish

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.

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