From Paulette Vickery's Recipe Collection

BB: SPICY POTATO SALAD

salads, vegetables

1 single dressing, containing:
6 each cloves garlic, chopped
1 cup nonfat chicken broth
1/4 teaspoon cayeen pepper
2 tablespoon dejon mustard
1 tablespoon wine vinegar
5 each large red potatoes
2 cup sliced mushrooms
1 each onion, sliced
2 each roasted red peppers diced

In a sauce pan bring garlic and broth to a boil. Cover and simmer 5 minutes. Uncover, and boil to reduce to 1/2 cup. Pour mixture into a blender, and puree with remaining dressing ingredients. Cut potatoes into 1/4 inch slices. Cook potatoes in boiling water for 5 minutes, just until tender but not soft, and drain. In a large bowl toss with remaining salad ingredients and dressing. Let stand 1 hour before serving. Per serving: fat 0.6 G, cholesterol 0 MG, fiber 3 G, calories 140, 4 percent calories from fat, protein 4 G, carbohydrate 30 G, sodium 344 MG.

Yield: 8 servings




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