Sweet and Sour Potato Salad
Traditional potato salad invigorated with strips of colourful peppers and a dressing of contrasting flavours raises this old standby to new heights.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 132 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| 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% |
-
2 lb (1 kg) new potatoes (about 6)
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) minced seeded hot pepper (or pinch hot pepper flakes)
4 cloves garlic, minced
1 each sweet red and green pepper, sliced
1/3 cup (75 mL) cider vinegar
3 tbsp (50 mL) liquid honey
1/2 tsp (2 mL) each salt and 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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