Chili Potato Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
TIRED OF THE SAME OLD POTATO
VERSION AT YOUR NEXT PICNIC.
PEPPER, ITS GOOD COLD OR AT
4 cup: Diced cooked unpeeled thin,
Skinned potatoes, (1 1/2 lbs
Uncooked),
1 can: , (about 17 oz) corn kernels,
Drained,
1/2 cup: EACH sliced celery and,
Chopped red onion,
2/3 cup: Chopped red bell pepper,
2 T: Salad oil,
4 T: Cider vinegar,
2 tsp: Chili powder,
1 centiliter: Garlic, minced
1/2 tsp: Liquid hot pepper seasoning,
Salt and pepper,
Directions:
In a large bowl, combine potatoes, corn, celery, onion, and bell pepper.
Add oil, vinegar, chili powder, garlic, and hot pepper seasoning; season
to taste with salt and pepper. If made ahead, cover and refrigerate for
up to 1 day. Serve cold or at room temperature.
Per serving - 185 calories (25% fat), 5 g total fat, .7 g saturated fat, 0
mg cholesterol, 36 mg sodium.
From Sunsets Low Cholesterol Cooking.
Source from luhu.jp
Add oil, vinegar, chili powder, garlic, and hot pepper seasoning; season
to taste with salt and pepper. If made ahead, cover and refrigerate for
up to 1 day. Serve cold or at room temperature.
Per serving - 185 calories (25% fat), 5 g total fat, .7 g saturated fat, 0
mg cholesterol, 36 mg sodium.
From Sunsets Low Cholesterol Cooking.
Source from luhu.jp