Sweet and Sour Potato Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 132 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 28 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 8 |
| vit A | 10 |
| vit C | 92 |
| folate | 7 |
Traditional potato salad invigorated with strips of colourful peppers and a dressing of contrasting flavours raises this old standby to new heights.
Ingredients
- 2 lb new potatoes, (about 6)
- 1 tbsp vegetable oil
- 2 tsp minced seeded hot pepper
- 4 cloves garlic, minced
- 1 sweet red pepper, sliced
- 1 sweet green pepper, sliced
- 1/3 cup cider vinegar
- 3 tbsp liquid honey
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
Scrub potatoes; cut into 3/4-inch (2 cm) cubes. In large saucepan of boiling salted water, cover and cook potatoes for 10 minutes or until just tender. Drain well; place in serving bowl.
In large skillet, heat oil over medium heat; cook hot pepper and garlic, stirring, for 2 minutes. Add red and green peppers; cook, stirring, for 3 to 4 minutes or until tender-crisp. Stir in vinegar, honey, salt and pepper until blended. Pour over warm potatoes; stir gently to combine. Let stand at room temperature for 30 minutes. (Salad can be refrigerated in airtight container for up to 24 hours.)
Source : © CanadianLiving.com
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