Hot shoestring potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium Russet Potatoes, |
| Cut Into Julienne Strips | ||
| ½ | cup | Chopped Red Bell Pepper |
| ¼ | cup | Finely Chopped Green |
| Onions | ||
| 1 | tablespoon | Rice Wine Vinegar |
| 2 | teaspoons | Hoisin Sauce |
| 1 | teaspoon | Sesame Seeds, Toasted |
Directions
Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels.
Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min.
Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl.
Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately.
(Fat 1⅖. Chol. 0.)