I wanted to add pickles into my potato salad; that’s why I did! And to be fair, it tasted great! So here is the Margaritaville Potato Salad you should try!
I hope you like the recipe-it’s fun to make and wonderful to eat, plus it looks great served in margarita glasses! Cheers!
Margaritaville Potato Salad
Rating: 5.0/5
( 1 voted )
Serves: 6
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- Potato Salad Ingredients
- 1 ½ pounds of fingerling potatoes, sliced into ½-inch slices with skins on
- 2 teaspoons of table salt
- 1 tablespoon of olive oil
- ¼ teaspoon of chilli powder
- ¼ teaspoon of sea salt
- 1/8 teaspoon of black pepper
- 5 pickles, drained (reserve 2 tablespoons liquid for potatoes)
- 2 green onions, white and green parts, chopped
- 2 celery stalks, finely chopped
- 3 mini red bell peppers, seeded and finely chopped
- 1 small bunch cilantro, chopped – approximately ¼ cup chopped
- 2 ½-ounce can of sliced black olives, drained
- Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons of bottled non-alcoholic margarita mix
- ¼ cup of olive oil
- ¼ teaspoon of celery salt
- 1/8 teaspoon of Creole seasoning
- 1 teaspoon of sea salt
- 1/8 teaspoon black pepper
- Juice from 1 small lime
Instructions
- Place potato slices in a 3-quart saucepan and cover with cold water 2 inches above potatoes. Add salt, cover and cook on high heat until it boils. Reduce heat to medium-high, uncover and continue cooking 14 to 17 minutes, or until potatoes are fork-tender.
- Add chilli powder, sea salt and black pepper into a bowl. Continue to cook an additional 1 minute, stirring.
- Drain the cooked potatoes and place them in a large bowl. Pour the reserved pickle juice over the potatoes and stir gently. Add the pickles, green onions, celery, red bell peppers, cilantro and black olives; Stir gently to mix.
- Make the dressing by combing all dressing ingredients in a medium bowl and whisk until smooth. Pour over potato salad ingredients in the bowl and toss well.
- To serve, cut 1 lime into 6 wedges and rub each wedge onto the rims of 6 margarita glasses. Sprinkle Creole seasoning into a medium plate and dip rims of glasses into seasoning to coat evenly. Spoon 6 equal servings of potato salad into Creole seasoned rimmed glasses. Spear 1 mini red bell pepper and 1 okra piece onto each toothpick and stick into potato salad. Slice the remaining lime into 6 1/4-inch slices and cut each halfway so it can hang on the rim of each glass.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @saladrecipesinfo.