Spanish Potato Salad
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
new potatoes
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | small |
sweet red bell peppers
|
|
| 1 | tablespoon |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
new potatoes
|
|
| 6E+1 | ml |
olive oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | small |
sweet red bell peppers
|
|
| 15 | ml |
chives
chopped |
|
Directions
Scrape the potatoes.
Cook until tender, but do not overcook them or they will break up.
Mix together the oil and vinegar.
Toss the potatoes while still hot.
Stir in the garlic and red pepper.
Sprinkle with the chopped chives.
Serve while still warm.
