Best 3 Southwest Potato Salad Recipes
Craving a refreshing and flavorful side dish to complement your next barbecue or potluck? Look no further than the tantalizing Southwest Potato Salad! This vibrant salad combines tender potatoes, crisp vegetables, and a zesty dressing inspired by the bold flavors of the American Southwest.
In this recipe collection, you'll find three unique variations of Southwest Potato Salad, each offering a distinct taste experience. The Classic Southwest Potato Salad stays true to tradition with its blend of mayonnaise, sour cream, and tangy spices. For a lighter option, try the Greek Yogurt Southwest Potato Salad, which swaps out mayonnaise for Greek yogurt, creating a healthier and equally delicious dish. And for those who love a kick of heat, the Spicy Southwest Potato Salad incorporates diced jalapeños and a dash of cayenne pepper, bringing a fiery touch to the classic recipe.
All three variations are packed with an array of fresh ingredients, including succulent potatoes, crisp bell peppers, juicy tomatoes, and sweet corn. The addition of black beans and cilantro adds a delightful Southwestern flair, while the zesty dressing, made with a blend of spices like cumin, chili powder, and paprika, brings all the flavors together in perfect harmony.
Whether you prefer the classic, light, or spicy version, these Southwest Potato Salads are sure to be a hit at your next gathering. So get ready to delight your taste buds with this flavorful and versatile dish that celebrates the vibrant flavors of the Southwest!
SOUTHWEST POTATO SALAD
This potato salad is colorful, flavorful and creamy with a light sweetness and delicious taste of chiles.
Provided by PalatablePastime
Categories Oven
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Cut off the top third of the garlic head so the cloves are exposed.
- Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil.
- Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened.
- Increase oven temperature to 400°F.
- Lightly oil a large baking sheet and set aside.
- Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil.
- Spread in a flat layer on baking sheet.
- In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar.
- Spread in a flat layer on baking sheet as well.
- Roast vegetables at 400F for 30 minutes, or until tender.
- Allow to cool.
- Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork.
- Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended.
- Fold in the roasted vegetables and chopped egg.
- Cover and refrigerate several hours before serving.
SOUTHWEST POTATO SALAD
I had a large bag of red potatoes to use up and I wanted something different than regular potato salad. This potato salad had a nice kick from the salsa and the flavor really went well with the rest of the ingredients. Hubby had seconds so that must be a good sign. **cook time does not include time spent boiling potatoes.
Provided by Daily Inspiration S
Categories Potatoes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Boil whole red potatoes in salted water until tender, but not falling apart. Remove skins and cube potatoes.
- 2. Dice red bell pepper, poblano chili, and red onion and saute in 2 tsp. of vegetable oil until softened. Allow to cool.
- 3. Combine salsa verde, sour cream, mayonnaise, salt and pepper in a large bowl; mix well. Add potatoes, drained black beans, corn, and sautéed peppers and onion. Toss well.
- 4. Add chopped cilantro and mix well. Refrigerate to allow flavors to meld.
SOUTHWEST POTATO SALAD
Steps:
- 1. Cover potatoes with cold water, bring to a boil. Boil for about 10 minutes or until fork tender. 2. Drain, Rinse and Cool completely. 3. Stir in Red Pepper, and scallions. 4. In a small bowl, whisk sour cream, mayo, and seasoning, until blended. 5. Stir sour cream mixture, and cheese into potato mixture, until evenly coated. Top with additional cheese. 6. Chill until ready to serve.
Tips:
- Use a variety of potato types for a more flavorful salad.
- Boil the potatoes until they are just tender, so they don't fall apart when you mix them with the other ingredients.
- If you don't have time to roast the corn, you can use canned or frozen corn instead.
- Use a light hand when adding the dressing, so the salad doesn't become too oily.
- Taste the salad and adjust the seasonings as needed.
- Serve the salad warm or at room temperature.
Conclusion:
Southwest potato salad is a delicious and versatile dish that can be served as a side dish or main course. It's perfect for potlucks, picnics, and backyard barbecues. With its combination of flavors and textures, this salad is sure to be a hit with everyone who tries it.
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