Southwest Potato Salad With Lime Cilantro Vinaigrette Recipes

SOUTHWEST POTATO SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
• Add the peppers and onion to the potatoes.
• Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
• Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
• If desired, add more salt, pepper, or lime juice to taste.
• Serve warm or at room temperature. You can also refrigerate to serve later.

SOUTHWEST SALAD WITH FRESH LIME CILANTRO DRESSING

Steps:

• Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
• Then slowly drizzle in oil until fully combined.
• Pour dressing into container and chill in fridge for several hours for flavors to meld.
• In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
• (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
• Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
• Enjoy!

CREAMY SOUTHWESTERN POTATO SALAD

Steps:

• Whisk buttermilk, mayonnaise, lime juice, cumin, and cayenne in medium bowl to blend.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; cool.
• Cut potatoes into 1/2-inch cubes. Place potatoes in large bowl; add corn, onion, hearts of palm, tomatoes, and cilantro. Drizzle dressing over potato mixture; toss to coat. Season generously with salt. (Can be made 4 hours ahead. Cover and refrigerate.) Gently stir in avocado and serve.

SOUTHWEST POTATO SALAD

Steps:

• Preheat oven to 325°F.
• Cut off the top third of the garlic head so the cloves are exposed.
• Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
• Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
• Increase oven temperature to 400°F.
• Lightly oil a large baking sheet and set aside.
• Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
• Spread in a flat layer on baking sheet.
• In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
• Spread in a flat layer on baking sheet as well.
• Roast vegetables at 400F for 30 minutes, or until tender.
• Allow to cool.
• Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
• Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
• Fold in the roasted vegetables and chopped egg.
• Cover and refrigerate several hours before serving.

SOUTHWEST SALAD WITH DRESSING RECIPE

Steps:

• For the salad, toss all the ingredients into a bowl
• For the Dressing, toss all ingredients into a separate bowl, mix well
• Let dressing sit for 30 minutes (if you can wait), to allow for flavors to meld.
• Serve dressing on top of salad or on the side for guests to add.