Free Recipe Spicy Potato Salad 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Potato Salad 2 Recipe
2 lb All-purpose potatoes
(about 6 medium); peeled
1 md Tomato; diced (1 cup)
1 md Yellow tomato; diced (1 cup)
1/2 c Diced yellow or green bell
-pepper
1/4 c Chopped fresh cilantro
1/4 c Finely chopped red onion
1/2 tb Seeded and minced fresh
-jalapeno pepper; up to 1
1 sm Clov garlic; minced
1 tb Olive oil
1 ts Red wine vinegar
3 Scallions thinly sliced;
(white and light green
-parts)
Reserve green tops for
-garnish
Spicy Potato Salad 2 Preparation
6 SERVINGS DAIRY-FREE In this easy-to-make salad, cooked potatoes are tossed with a spicy tomato salsa for a dish with lots of flavor and color. It”s wonderful served with a Southwestern-inspired meal. Put potatoes in large saucepan of salted water. Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender, 20 to 25 minutes. Meanwhile, in medium glass bowl, combine tomatoes, bell pepper, cilantro, onion, jalapeno, garlic, oil, vinegar and salt to taste; toss to mix. Cover and let stand at room temperature until ready to serve. Drain potatoes, rinse under cold running water and drain again. When cool enough to handle, cut each potato in half lengthwise, then cut each half into 1/2-inch-thick strips or slices. Add potatoes to tomato mixture and toss gently to mix. Garnish with scallion tops. Serve at room temperature. PER SERVING: 173 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 35G CARB.; 0 CHOL.; 36MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 57 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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