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Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts

Tuesday, August 3, 2021

Southwestern Potato Salad / #FarmersMarketWeek

It is the third day of #FarmersMarketWeek, and I thought this was the perfect day for a side dish! I love a little bit of zip in my food, and this Southwestern Potato Salad, with its creamy sauce of both mayo and sour cream, onion, peppers, and cilantro for a start, definitely delivers the flavor!
Make this recipe a couple hours ahead of your serving time. Time spent in the fridge once the salad is put together, helps the ingredients come together in a melody of happy harmony.



Southwestern Potato Salad
(serves 7-10)
(printable recipe at end of page)

1.5 pounds Baby Red Potatoes
1.5  pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2  cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
1-2 Scallions 
Fresh Cilantro




I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace. 



Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill. 



Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are browned.


Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers char all around. You don't want them completely burned. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.



Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.


Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.


     
 Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.



Enjoy your Southwestern Potato Salad! 


 Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more!


Thank you for stopping by today! I am so happy that you did! Find a printable copy of this recipe at the end of the page!


Here’s more Farmer’s Market Week Recipes: Check these out!

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes


potatoes, sour cream, mayo, corn on cob, chipotle seasoning, cilantro, peppers
side dish, picnic food, backyard eating,
american
Yield: 10-15
Author: The Freshman Cook
Southwestern Potato Salad

Southwestern Potato Salad

This Southwestern Potato Salad is bursting with flavor, and is easy to put together. The flavors are amazing with chipotle seasoning, baby red potatoes, baby yellow potatoes, mayo, cilantro and scallions.

Ingredients

  • 5 pounds Baby Red Potatoes
  • 5 pounds Baby Yellow Potatoes
  • 1 cob of Corn
  • Butter
  • sprinkles of Chipotle Seasoning
  • 1 small Red Pepper
  • 1 small Yellow Peppers
  • 1/2 cup Mayonnaise
  • 1 tablespoons Sour Cream
  • 1/2 teaspoon Mustard
  • 2 teaspoons Sugar
  • 2 Scallions
  • Fresh Cilantro

Instructions

  1. I used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes. Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
  2. Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
  3. Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are charred.
  4. Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don't want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
  5. Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
  6. Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
  7. Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
  8. Enjoy your Southwestern Potato Salad!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Southwestern Potato Salad

Monday, November 6, 2017

Autumn Veggies with Rice / #TasteCreations

Every holiday, I like to try new side dishes. I love making my old favorites, but it is fun to try new ones. Sometimes the new ones go over well with my family and sometimes, well, not so good! This year my new dish is this Autumn Veggies with Rice. It is simple, tasty, and it will be joining my list of holiday side dishes! 
At the bottom of this post, check out the list of new side dishes from fellow members of the #TasteCreations group, and find even more side dishes for the holidays in the link up!
Autumn Veggies w/ Rice
(printable recipe at end of page)
(makes 1 recipe that feed 3-4 people)

2 cups White or Brown Rice
1 tablespoon Butter
2 teaspoon Minced Garlic chopped
1/2  cup diced Winter Squash
2 stalks Green Onion~chopped
1 slice Red Onion~chopped
1 Orange Mini Bell Pepper~chopped
1 Red Mini Bell Pepper~chopped 
1 Roma Tomato~chopped
1 large Mushroom~sliced thin
Garlic Powder
Black Pepper



 Cook the rice. Melt butter in pan and mix in the garlic. Add the squash and let cook on medium heat for 5-10 minutes. Add the peppers and onions, cooking them with the squash until just tender. Add the pepper. Turn the heat to medium high.
 Add the mushrooms and tomato, along with more pepper and garlic powder if you want more. Take off the heat.
Add vegetables to the rice. Drizzle with soy sauce. Serve and enjoy!

Here's what my fellow #TasteCreations members are sharing today:

Aren't these fabulous looking? 

Cider Glazed Bacon Roasted Brussels Sprouts~Tikkido.com
Easy Buttery Parsley Potatoes~Mom Home Guide
Baked Double Cheese Mashed Potatoes~An Italian in My Kitchen 
Homemade Applesauce ~Our Good Life
 
Looking for more side dishes?
Today at #TasteCreations we are talking about side dishes and sharing some favorites. Take a look and find a new favorite you will want to try! Click the InLinkz below!

Tuesday, July 12, 2011

Our Side Dish-Summer Salsa!

Today I had a pantry malfunction. I went to put together my champagne vinaigrette for the salad today, and I was missing some important ingredients. And the best part-I had just gotten back from the grocery store!! So I did a little switch, and I made our side dish for this weeks menu~Summer Salsa. It is delicious, and the perfect side dish for our trio salad, which I will post tomorrow.
Summer Salsa
(adapted from California Avocado Commission)
1/4 cup Vidalia Onion
2 small California Avocados
1 medium Orange
3 Roma Tomatoes
1 tablespoon Olive Oil
2 tablespoon Rice Wine Vinegar
1 clove Garlic-chopped
Salt & Pepper to taste

We need to chop our onion first. So, slice the onion, and then...
turn the slices, and chop.
Chop the garlic.
Measure out the rice wine vinegar, the oil, and the
salt and pepper and mix together in a bowl. 
Add the garlic and the onion.
Let's chop the tomatoes. Slice off the 
top and bottom of the tomato.
Slice the tomato in half.
 Slice each half in half, and then in quarters.
Starting at one end, chop the tomatoes by slicing them.
Add the tomatoes to the bowl.
Peel the orange.
Chop the orange, and remove as much membrane as you can.
Add to the bowl.
Chop the avocado by slicing around the avocado
in a circle.
Now the avocado is split, lets take out the seed.
 You can put your knife in the seed, and pull it out.
Cut each half in half.
Remove the skin by peeling it off. It should come easily.
Cut the quarters into slices. Then chop the pieces
into small 1/4" to 1/2" pieces.
Add to the bowl. Cover the bowl with plastic,and
refrigerate for a couple hours before serving.
Serve the salsa up in a small bowl. Add some pita crackers.
Enjoy!

Thanks for joining me today!
I hope you like this cool, refreshing salsa.

Please join me tomorrow when we will be 
cooking up our entree~The trio salad!

See you then.
It's hot~Stay cool!