Sweet Hot Habanero Potato Salad Recipes
SWEET HEAT POTATO SALAD #5FIX
5- Ingredient Fix Contest Entry Tropical fruits and mango habanero salsa combine with diced potatoes in this sweet heat side dish.
Provided by RChan13
Categories Potato
Time 25m
Yield 7-8 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.
Nutrition Facts : Calories 6, Fat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.4, Sugar 0.8, Protein 0.2
SWEET HOT HABANERO POTATO SALAD
If you like a little sweet and a lot of heat, this potato salad is calling your name! Uncle Gary's Gourmet Sweet Hot Habanero Pickles put this salad over the top!! Check out Uncle Gary's Gourmet Peppers & Pepper Jelly for some of the best peppers, pickles and BBQ sauces ever! http://www.unclegaryspeppers.com/apps/webstore/
Provided by Diane Atherton @DeeDee2011
Categories Potatoes
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12 to 16 minutes or until tender. Drain; add cold water and allow potatoes to cool. Once potatoes are cool, drain, peel and dice.
- In a large mixing bowl, combine mayonnaise, mustard, onion, celery, cumin, salt, pepper, eggs, pickles and juice from pickles; mix well. Spoon 1/2 of the mixture over potatoes and toss gently to coat. You don't want your potatoes swimming in the mayo mixture so add remaining a little at a time until potatoes are well coated.
- NOTE: If potatoes salad seems to dry, add a little more mayonnaise. Refrigerate until ready to serve.
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- Place potatoes in saucepan and cover with cold water; heat to boiling. Cook 25 minutes or until potatoes are just tender. Drain; cool slightly.
- In blender or food processor, blend lime juice, garlic, queso fresco, evaporated milk, oil, habanero and salt until smooth.
- Cut potatoes crosswise into ½-inch slices; arrange over lettuce leaves on serving platter. Drizzle sauce over potatoes; garnish with eggs, olives and chives.
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