Hot spicy potato salad - butter busters ^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cloves | Garlic, chopped |
| 1 | cup | Fatfree chicken broth |
| ¼ | teaspoon | (to1/2) crushed red pepper flakes |
| 2 | eaches | Tb Dijon mustard |
| 1 | each | Tb wine vinegar |
| 5 | larges | Potatoes |
| 2 | cups | Sliced mushrooms |
| 1 | small | Onion, thinly sliced |
| 2 | eaches | Roasted red peppers, diced |
Directions
DRESSING
In saucepan, bring broth and garlic to a boil. Cover; simmer 5 minutes. Uncover; boil until reduced to ½ cup. Pour into blender; puree with red pepper flakes, mustard and vinegar. Cut potatoes into ¼" 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., ⅗ 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