Hot Shoestring Potato Salad
Yield
4 servingsPrep
15 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
medium russet, cut into julienne strips |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
rice vinegar
|
|
| 2 | teaspoons |
hoisin sauce
|
*
|
| 1 | teaspoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
medium russet, cut into julienne strips |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
rice vinegar
|
|
| 1E+1 | ml |
hoisin sauce
|
*
|
| 5 | ml |
sesame seeds
toasted |
|
Directions
Soak Potatoes in Cold Water 15 Min; Drain and 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 and Green Onions in A Medium Bowl.
Combine Vinegar and Hoisin Sauce in A Small Bowl.
Pour Over Potatoe mixture, Tossing Gently.
Sprinkle With Sesame Seeds and Serve Immediately.
