Best 3 Fingerling Potato Salad With Green Chile Cilantro Salsa Recipes
Discover the vibrant flavors of the Fingerling Potato Salad with Green Chile-Cilantro Salsa, a delightful side dish that brings a fiesta to your taste buds. This tantalizing salad showcases tender fingerling potatoes, roasted to perfection and tossed in a zesty dressing infused with fresh herbs, tangy vinegar, and a hint of sweetness. The Green Chile-Cilantro Salsa adds a vibrant kick, combining the heat of roasted green chiles with the refreshing brightness of cilantro and lime. With variations for a spicy or mild salsa, this dish caters to diverse palates. Accompanying the main recipe are three additional enticing recipes: a zesty Lemon-Tahini Dressing, a creamy Garlic-Herb Dressing, and a refreshing Salsa Verde. Each dressing offers a unique flavor profile, allowing you to customize your salad to your liking. Get ready to embark on a culinary adventure with this versatile and flavorful Fingerling Potato Salad, featuring a variety of dressings and salsas to tantalize your taste buds.
Here are our top 3 tried and tested recipes!
GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
GREEN CHILI POTATO SALAD
I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones!
Provided by Melanie B.
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling, salted water until tender. Drain water.
- Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
- Chill for at least 2 hours before serving to ensure the flavors blend together.
- Serve at any summertime picnic or bbq party.
AMANDA'S DELICIOUS CILANTRO POTATO SALAD
My neighbor served this at a baby shower and everyone wanted a copy of the recipe. This was addictive and had a unique, fresh taste. Don't leave out the bacon at the end..it is an essential ingredient, as is the chopped cilantro and lime juice.
Provided by HeatherFeather
Categories Potato
Time 4h50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender, about 15 minutes or so (will vary based on size of potatoes).
- Drain and cool.
- Cut potatoes into bite sized chunks.
- Stir together the mayonnaise, chilies, chopped cilantro, green onions, lime juice, garlic, black pepper, and remaining 1 teaspoons salt in a large bowl.
- Add potatoes and toss to coat.
- Cover and chill at least 4 hours.
- Just before serving, stir in bacon crumbles and garnish with additional fresh cilantro.
Nutrition Facts : Calories 195.2, Fat 8.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 658.7, Carbohydrate 29.3, Fiber 2.7, Sugar 4.1, Protein 3.2
Tips:
- Choose the right potatoes: Fingerling potatoes are small, slender potatoes that hold their shape well when cooked. They are also less starchy than other types of potatoes, which makes them ideal for salads.
- Cook the potatoes properly: Boiling the potatoes until they are tender but still slightly firm is the key to a successful potato salad. Overcooked potatoes will become mushy and fall apart.
- Make the salsa ahead of time: The salsa can be made up to 2 days in advance. This will allow the flavors to meld and develop.
- Use fresh herbs: Fresh cilantro and green chiles add a bright, flavorful note to the salsa. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overdress the salad: The dressing should be light and flavorful, not heavy and overpowering. Start with a small amount of dressing and add more to taste.
Conclusion:
This fingerling potato salad with green chile cilantro salsa is a delicious and refreshing side dish that is perfect for any occasion. The combination of tender potatoes, flavorful salsa, and creamy dressing is sure to please everyone at your table. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!
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