Potato Salad Goes Peppers
With Memorial Day weekend just around the corner, many of us are busy planning our holiday barbecue with an emphasis on healthy eating. With that in mind, you may want to add this flavorful, low-fat roasted pepper-potato salad to your menu. A one-cup serving contains only one gram of fat. If mayonnaise instead of nonfat plain yogurt were used for the dressing, the fat grams would soar to 34 per serving.
For additional flavor, the potatoes are first cubed, then cooked in chicken broth and garlic. Oven baking allows the potatoes to cook evenly without breaking up. Letting the potatoes cool in the broth allows them to absorb more flavor. The broth from the potatoes may be discarded or used in preparing other dishes, such as soups or sauces.
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A sprinkling of chopped cilantro just before serving gives a well-rounded fresh flavor.
ROASTED PEPPER-POTATO SALAD 2 1/2 pounds red potatoes, cut into 1-inch cubes 1 (14 1/2-ounce) can chicken broth 3 cloves garlic, minced Salt, pepper 1 sweet red pepper, roasted, peeled and cut into 2-inch-long strips 1 yellow pepper, roasted, peeled, and cut into 2-inch-long strips 1 green pepper, roasted, peeled and cut into 2-inch-long strips 1 red onion, minced 2 stalks celery, cut diagonally into slices Chipotle Dressing Chopped cilantro
Arrange potatoes evenly in bottom of 3-quart rectangular baking dish. Pour chicken broth over potatoes. Stir in garlic. Season to taste with salt and pepper. Cover and bake at 400 degrees about 1 hour or until potatoes are fork-tender. Let stand until cool. Drain off broth and discard.
Toss together drained potatoes, red, yellow and green peppers, onion and celery in bowl. Stir in Chipotle Dressing and chill. Sprinkle with chopped cilantro before serving. Makes 8 servings.
Each serving contains about: 167 calories; 702 mg sodium; 1 mg cholesterol; 1 gram fat; 33 grams carbohydrates; 8 grams protein; 0.94 gram fiber.
Chipotle Dressing 1 to 2 canned chipotle chiles, or to taste 1 1/2 cups plain nonfat yogurt 1 teaspoon salt
Blend together chile and 1/2 cup yogurt in food processor or blender. Stir in remaining yogurt and salt. Makes about 1 1/2 cups dressing.