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.)

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