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Full Online Book HomeLearning KitchenSalads And Dressings - Potato - Spicy Potato Salad By Beck
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Salads And Dressings - Potato -  Spicy Potato Salad By Beck Post by :mikeg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2190

Click below to download : Salads And Dressings - Potato - Spicy Potato Salad By Beck (Format : PDF)

Salads And Dressings - Potato - Spicy Potato Salad By Beck

6 large red potatoes (3 pounds) unpeeled and cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2 1/2 teaspoons chili powder
2 teaspoons chili oil
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can(15-1/4 ounces)whole kernel corn, drained
1 can(2-1/4 ounces)sliced ripe olives, drained
1/2 cup minced fresh cilantro or parsley
2 tablespoons chopped seeded jalapeño peppers (wear rubber gloves when seeding and chopping)


Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least an hour.

Just before serving stir in the corn, olives, cilantro and peppers.

Makes 8-10 servings
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3 1/2 pounds red-skinned potatoes -- peeled, cut into 3/4-inch pieces 1/4 cup juices from jar of sweet pickles 3/4 cup mayonnaise 1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 3 hard-boiled eggs -- peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet pickles Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature. Whisk mayonnaise, buttermilk,
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10 ounces red potatoes 1/4 cup chopped celery 1/4 cup diced red pepper 2 tablespoons minced cilantro 1/4 cup nonfat mayonnaise 3 tablespoons nonfat sour cream 2 tablespoons hot salsa 1/4 teaspoon ground cumin Wash potatoes. Cover with water in large saucepan; bring to a boil and cook 15 minutes, until tender. Drain; cool completely. Peel and cut into 1/2-inch cubes. Combine with celery, pepper, and cilantro. Combine mayonnaise and remaining ingredients; mix well. Add to potato mixture; toss gently to coat potatoes. Cover and chill.
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