Hot Spicy Potato Salad - Butter Busters ^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 centiliter: Garlic, chopped
1 each: Tb wine vinegar,
1 cup: Fatfree chicken broth,
5 large: Potatoes,
1/4 t: , (to1/2) crushed red pepper
2 cup: Sliced mushrooms,
-flakes,
1 small: Onion, thinly sliced
2 each: Tb Dijon mustard,
2 each: Roasted red peppers, diced
DRESSING
Directions:
In saucepan, bring broth and garlic to a boil. Cover; simmer 5
minutes. Uncover; boil until reduced to 1/2 cup. Pour into blender;
puree with red pepper flakes, mustard and vinegar. Cut potatoes into
1/4" slices. In boiling water, cook potatoes, just until tender, but
not soft. Drain; in large bowl toss with remaining ingredients and
dressing. Let stand one hour before serving. Per serving: 140 cal.,
0.6 g fat (4%), 0mg chol., 3g fiber, 4g pro., 30g carb., 344mg sod.
Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn
Shaw 2-95
Submitted By CAROLYN SHAW On 02-15-95
Source from luhu.jp
minutes. Uncover; boil until reduced to 1/2 cup. Pour into blender;
puree with red pepper flakes, mustard and vinegar. Cut potatoes into
1/4" slices. In boiling water, cook potatoes, just until tender, but
not soft. Drain; in large bowl toss with remaining ingredients and
dressing. Let stand one hour before serving. Per serving: 140 cal.,
0.6 g fat (4%), 0mg chol., 3g fiber, 4g pro., 30g carb., 344mg sod.
Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn
Shaw 2-95
Submitted By CAROLYN SHAW On 02-15-95
Source from luhu.jp