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

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