Taco Red Potato Salad Recipes

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TACO POTATO SALAD



Taco Potato Salad image

Our Taco Potato Salad is a new take on an old-summer classic. It's got a Tex-Mex twist, with all your favorite taco tastes, like black olives and tortilla chips! The editors at the Test Kitchen loved this, and we bet your family will too! So the next time you're grillin' up burgers or hot dogs, change it up with our scrumptious potato salad recipe!

Provided by Ginsburg Enterprises

Categories     Deli Salads

Number Of Ingredients 7

3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) packet taco seasoning mix
1 cup shredded cheddar cheese
1/2 cup sliced scallions
1 (2.25-ounce) can sliced black olives, drained
2 cups coarsely crushed ranch-flavored tortilla chips

Steps:

  • Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes or until fork-tender. Drain and let cool slightly.
  • Meanwhile, in a medium bowl, combine mayonnaise and taco seasoning; mix well.
  • Cut potatoes into ½-inch chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.

POTACO SALAD (POTATO TACO SALAD)



Potaco Salad (Potato Taco Salad) image

Make and share this Potaco Salad (Potato Taco Salad) recipe from Food.com.

Provided by NELady

Categories     Potato

Time 40m

Yield 6-10 serving(s)

Number Of Ingredients 20

7 cups new potatoes, cooked and cubed into bite size pieces
1 summer slicing tomatoes, diced
1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, drained
1 avocado, diced
1 green pepper, chopped
1 cup cheddar cheese, shredded
1 lb lean ground beef or 1 lb ground turkey
1 cup yellow onion, diced
1 garlic clove, minced
1/2 cup chipotle chile in adobo, diced
0.5 (1 1/4 ounce) package taco seasoning mix
2 tablespoons water
1/2 cup mayonnaise
1/2 cup milk
1/2 cup French dressing
0.5 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) bag tortilla chips, crushed (optional)
1/2 cup green onion, chopped (optional)
1/2 cup cheddar cheese, shredded (optional)
1/2 cup black olives, halved (optional)

Steps:

  • Combine salad ingredients in a 6-quart container or bowl; chill.
  • Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
  • Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
  • At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
  • Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.

RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

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