Traditional potato salad invigorated with strips of colourful peppers and a dressing of contrasting flavours raises this old standby to new heights.
- Portion size 8 servings
- Credits : © CanadianLiving.com
Ingredients
Method
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.)
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 149 mg
- Protein 2 g
- Calories 132.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 28 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 10.0
- Vitamin C 92.0
