Best Bonnies Mexican Potato Salad Recipes

MEXICAN POTATO SALAD

Steps:

• In a large bowl, combine all ingredients. Gently fold together and serve.

MEXICAN POTATO SALAD

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

BONNIE'S POTATO AND ONION PIE

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

MEXICAN ROASTED POTATO SALAD

Steps:

• Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

MEXICAN POTATO SALAD

Steps:

• In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain. , When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled.

MEXICAN POTATO SALAD

Steps:

• Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
• In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.

MEXICAN POTATO SALAD

Steps:

• Saute garlic and bread cubes in 1 tblsp.
• salad oil until bread is golden.
• Remove garlic and discard.
• Set bread cubes aside.
• Put cut up vegetables in blender container and cover with water.
• Cover container and run on high just until vegetables are coarsely chopped.
• Drain vegetables in colander or sieve; empty into a bowl.
• Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
• Pour over chopped vegetables; mix well.
• Add potatoes and toss lightly.
• Let stand 1 hour to marinate.
• At serving time, add lettuce and bread cubes; toss lightly.