* Exported from MasterCook *
CHILI POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : potatoes
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
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"
- - - - - - - - - - - - - - - - - - -
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.
NOTES : FLEX POINTS PER SERVING: 4
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment