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1 - 10 of 12 for mexican potato salad

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Cook potatoes in ... 6-8 servings. For best results make this salad the night before, or early in the day, to allow the salad and bowl to chill thoroughly.

Make this salad mild to spicy ... sauce to cooked potatoes. Stir in tomato, olives, onion and cilantro or parsley; toss to coat. Makes 4 side dish servings.

In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough to ...

In a 2-quart microwave-safe casserole, micro-cook potatoes and water, covered, on 100% (high) for 9-11 minutes or until potatoes are tender, stirring ...

Cook potatoes until tender and drain. Combine picante sauce, lime juice, oil, salt and pepper and heat through. Add sauce to potatoes. Stir in ...

In a 2 quart microwave safe casserole micro-cook potatoes and water, covered on 100% power for 9 to 11 minutes or until tender. Stir once, drain in ...

In a 2 quart microwave safe casserole bowl, cook potatoes on high 9 to 11 minutes or until tender - stirring once. Drain, meanwhile, in a small bowl ...

Put oil and butter in microwave-safe dish. Microwave on high for 1 minute. Peel potatoes. Rinse and cut into small cubes. Add to dish; stirring to ...

Combine all ingredients together with mayonnaise and salt to taste. Can add more pickles if desired.

Put oil and butter in a square or round baking pan. Set pan in oven at 400 degrees for 3 minutes or until butter melts. Peel potatoes. Rinse and cut ...

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