Spiced Potato Salad Recipes

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SPICY SWEET POTATO SALAD



Spicy Sweet Potato Salad image

It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.

Provided by Patty Hern

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time P1DT50m

Yield 8

Number Of Ingredients 12

2 sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 teaspoons salt
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
¼ cup fresh lemon juice
1 cup mayonnaise
1 tablespoon curry powder
¼ cup chopped fresh parsley
¼ teaspoon freshly ground black pepper

Steps:

  • Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
  • Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
  • Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 32.3 g, Cholesterol 10.4 mg, Fat 22.1 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 757.1 mg, Sugar 4 g

SPICY CAJUN POTATO SALAD



Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICY POTATO SALAD



Spicy Potato Salad image

This is a great potluck or picnic dish. It's always gobbled up quickly. One of the best things is that it's easy to prepare.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Steps:

  • Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl., In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in the corn, olives, cilantro and peppers.

Nutrition Facts :

SPICED POTATO SALAD



Spiced Potato Salad image

An Indian simmer sauce adds big flavor to dishes like this potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Yield Makes 6 cups

Number Of Ingredients 7

2 pounds baby red potatoes (1 to 1 1/2 inches in diameter)
Coarse salt
3/4 cup fresh or thawed frozen peas
1/2 cup Indian simmer sauce, such as Maya Kaimal
1/4 cup whole-fat plain yogurt
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup coarsely chopped fresh mint leaves

Steps:

  • Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.
  • Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

SPICY DILL POTATO SALAD



Spicy Dill Potato Salad image

After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.

Provided by April

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 3h35m

Yield 12

Number Of Ingredients 13

3 pounds russet potatoes, peeled and cubed
4 eggs
2 red bell peppers
2 green bell peppers
1 red onion
2 cups reduced-fat mayonnaise
½ cup horseradish mustard
4 chipotle peppers in adobo sauce, chopped
¼ cup adobo sauce from chipotle peppers
8 sprigs fresh dill, chopped
1 clove garlic, minced, or to taste
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
  • While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
  • Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
  • Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
  • In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.8 g, Cholesterol 63 mg, Fat 3.9 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 190.4 mg, Sugar 2.9 g

SPICY POTATO SALAD



Spicy Potato Salad image

No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.

Provided by ellie_

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 potatoes, peeled, cooked until tender, drained and cubed
1/2 cup corn oil
1/4 cup vinegar
1 teaspoon chili powder (or more depending on how spicy you like it)
1/4 teaspoon garlic salt
1/2 teaspoon frank's hot pepper sauce (or other hot sauce)
16 ounces thawed frozen corn
1 chopped red bell peppers or 1 green bell pepper
1 (2 ounce) can sliced black olives
1 chopped onion
2 tomatoes, cut into wedges (garnish)
parsley sprig, garnish (optional)

Steps:

  • In small jar combine oil, vinegar, chili powder, salt and hot sauce.
  • Shake well.
  • Put potatoes in large salad bowl.
  • Add dressing and toss.
  • Refrigerate at least one hour.
  • Add remaining ingredients (except for tomato wedges) to potatoes and toss.
  • Garnish with tomato wedges and parsley.

Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9

SIMPLE SPICY POTATO SALAD



Simple Spicy Potato Salad image

Simplest potato salad ever. Just cook the potatoes and toss them with peppers, cilantro and a cheesy jalapeño-ranch dressing.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 4

2 lb. red new potatoes, halved
1 cup chopped red peppers
2 Tbsp. chopped fresh cilantro
1/2 cup KRAFT Cheesy Jalapeño Ranch Dressing

Steps:

  • Cook potatoes in boiling water 15 min. or until tender; drain. Place in large bowl.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SOUTHERN POTATO SALAD



Southern Potato Salad image

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.

Provided by Christin Mahrlig

Categories     Side Dish

Time 30m

Number Of Ingredients 11

3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, (chopped)
1/2 sweet onion, (chopped)
4 hard boiled eggs, (3 chopped and 1 sliced)
paprika

Steps:

  • Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
  • Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
  • In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
  • Add relish, celery, onion, and the chopped eggs. Mix in.
  • Add salt and pepper to taste.
  • Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

SPICED POTATO SALAD



Spiced Potato Salad image

This is something I grew up eating. My mom made it all the time when I was growing up.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds small red potatoes
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon agave
1 teaspoon red pepper flakes
2 lemons, juiced
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh basil
2 tablespoons fresh microgreens
Hot sauce, for garnish

Steps:

  • In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
  • In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.

INDIAN-SPICED POTATO SALAD



Indian-Spiced Potato Salad image

Categories     Potato     Side     Picnic     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 1/2 pounds Yukon Gold potatoes
1 cup chopped shallots (about 3)
3/4 cup mayonnaise
1/4 cup chopped peeled fresh ginger
2 tablespoons fresh lemon juice
2 cups (packed) chopped cilantro leaves and tender stems, divided

Steps:

  • Bring large pot of salted water to boil; add potatoes. Cook until potatoes are tender when pierced with knife, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
  • Puree shallots, mayonnaise, ginger, and lemon juice in processor. Transfer to small bowl. Stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.
  • Peel potatoes; cut into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

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