{soups-salads-and-salad-dressings} CHILI POTATO SALAD

 

 

                     
* Exported from MasterCook *

                            CHILI POTATO SALAD

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Corn                            Potato

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  potatoes -- scrubbed
  1       (17 OZ.) can  corn kernels -- drained
     1/2           cup  celery -- sliced
     1/2           cup  red onion -- chopped
     2/3           cup  red bell pepper -- chopped
  2        tablespoons  canola oil
     1/4           cup  cider vinegar
  2          teaspoons  chili powder
  1              clove  garlic -- minced
     1/2      teaspoon  hot pepper sauce
                        salt and pepper -- to taste

1.  Place unpeeled potatoes in a 5-6 quart pan and add enough water to cover.  Bring to a boil over high heat; then reduce heat, partially cover, and boil gently until potatoes are tender when pierced (25 to 30 minutes).  Drain, immerse in cold water until cool, and drain again.  Cut into 3/4 inch cubes.

2.  In a large bowl, combine potatoes, corn, celery, onion and bell pepper.  Add oil, vinegar, chili powder, garlic and hot pepper seasoning; mix gently, then season to taste with salt and pepper.

3.  If made ahead, cover and refrigerate for up to 1 day.  Serve cold or at room temperature.

Source:
  "The Best of Sunset   Low-Fat Cook Book"
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Per Serving (excluding unknown items): 210 Calories; 5g Fat (20.7% calories from fat); 5g Protein; 40g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 39mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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Posted by: "Cheryl" <gypsybussings@yahoo.com>

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