Best 3 Green Chili Potato Salad Recipes

Indulge in a delightful culinary journey with our Green Chili Potato Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This vibrant salad features perfectly tender potatoes, coated in a luscious and tangy dressing infused with the zesty kick of green chilies. Accompany your main course with our refreshing Cucumber Salad, a symphony of crisp cucumbers enveloped in a light and flavorful dressing. For a touch of warmth and spice, try our Aloo Gobi, where tender potatoes and cauliflower are roasted with aromatic spices, resulting in a captivating dish.

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GREEN CHILI POTATO SALAD

Green Chili Potato Salad image

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

Ingredients

3/4 cup Miracle Whip
3 tablespoons white vinegar
3 tablespoons sugar
1 tablespoon lime juice, fresh squeezed
1 teaspoon cumin, ground
1 teaspoon salt
1/2 teaspoon black pepper, fresh ground
1 cup celery, sliced
1/2 cup red bell pepper, chopped
1 1/2 lbs large red potatoes, cut into 1/2 inch cubes, skin on
2 green chilies, fresh roasted, stemmed, seeded, skinned, and diced

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.

CHILI POTATO SALAD

Chili Potato Salad image

Make and share this Chili Potato Salad recipe from Food.com.

Provided by nemokitty

Categories Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups red potatoes, diced, cooked and unpeeled
1 (15 ounce) can corn kernels, rinsed and drained
1/2 cup celery, sliced
1/2 cup red onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons salad oil
4 tablespoons cider vinegar
2 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
salt and pepper

Steps:

In a large bowl, combine potatoes, corn, celery, onion and bell pepper. Add oil, vinegar, chili powder, garlic and hot pepper sauce. Season to taste with salt and pepper.
If made ahead, cover and refrigerate for up to 1 day. Serve cold or at room temperature.

Nutrition Facts : Calories 189.5, Fat 5.4, SaturatedFat 0.8, Sodium 53.8, Carbohydrate 33.9, Fiber 4.4, Sugar 2.8, Protein 4.6

POTATO SALAD WITH CHILIES AND CORN

Potato Salad with Chilies and Corn image

Categories Salad Pepper Potato Tomato Vegetable Side Picnic Super Bowl Backyard BBQ Corn Summer Jalapeño Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 medium poblano chilies*
1 yellow bell pepper
1 1/2 cups fresh or frozen corn kernels
2 cups diced seeded tomatoes
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded jalapeño chili
1 1/2 pounds small red-skinned potatoes, cut in half, halves cut into 1/4-inch-thick slices
2 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 bunch watercress, thick stems trimmed

Steps:

Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel and seed chilies and bell pepper; cut into 1/4-inch pieces. Transfer to large bowl. Cook corn in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Mix corn, tomatoes, green onions, cilantro and jalapeño into chili-bell pepper mixture.
Cook potatoes in large pot of boiling salted water for 5 minutes. Add garlic and continue boiling until potatoes are just tender, about 3 minutes longer. Drain. Rinse potatoes and garlic under cold water to cool. Drain. Mince garlic. Mix potatoes and garlic into chili-bell pepper mixture.
Whisk lime juice and olive oil in small bowl to blend. Add to potato mixture; toss to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Arrange watercress around edge of platter; mound potato salad in center.
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Tips:

Choose firm, waxy potatoes. These hold their shape well in the salad.
Boil the potatoes in salted water until tender, but not mushy. You want them to be able to hold their shape when you toss them with the other ingredients.
While the potatoes are boiling, make the dressing. This gives the flavors time to meld.
Use a good quality mayonnaise. The mayonnaise is the base of the dressing, so it's important to use a brand that you like the taste of.
Add some chopped fresh herbs to the dressing. This will brighten up the flavor of the salad.
When you're ready to assemble the salad, toss the potatoes with the dressing and the other ingredients. Be gentle so you don't break up the potatoes.
Serve the salad immediately, or chill it for later. It's delicious either way.

Conclusion:

This green chili potato salad is a delicious and easy-to-make side dish that's perfect for summer gatherings. It's made with simple ingredients that you probably already have on hand, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy side dish, give this green chili potato salad a try. You won't be disappointed!