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Title: Potato Salad with Sweet Peppers and Golden Raisins
Categories: Vegetable
Yield: 8 Servings
| 3 | lb | ALL PURPOSE POTATOES - SAME |
| SIZE IF POSSIBLE | ||
| 1 | ts | SALT |
| 4 1/2 | ts | WHITE WINE VINEGAR |
| 1 | ts | SUGAR |
| SALT AND FRESH GROUND PEPPER | ||
| 3/4 | c | Finely diced red pepper |
| 3/4 | c | FINELY DICED GREEN PEPPER |
| 3/4 | c | GOLDEN RAISINS |
| 1 | c | LIGHT MAYONNAISE |
| 1 | ts | WHOLE-GRAIN MUSTARD |
| 1/4 | c | FRESH ORANGE JUICE |
| 1 1/2 | ts | GRATED ORANGE PEEL |
| 2 | tb | CHOPPED CHIVES |
In a large pot cover potatoes with water, add salt and bring to a boil. Cook covered until potatoes are tender, about 30 minutes for large potatoes, less for smaller ones.
When done drain potatoes. While they are still hot, peel potatoes with sharp paring knife, holding them in a kitchen towel or with kitchen mitts. Cut potatoes into 1/2 to 3/4" cubes and place in a large non-aluminum bowl.
Mix vinegar and sugar together and pour over potatoes. Season potatoes generously with both salt and pepper. Add red and green peppers and raisins. Set aside.
To prepare dressing, whisk mayonnaise, mustard, orange juice and peel together in mixing bowl. Combine with potatoes and mix well. Taste and season with more salt and pepper as needed. Salad can be prepared a day ahead. cover and refrigerate.
When ready to serve, toss salad with chives.
Per serving: 283 calories, 8 gm fat, 10 mg cholesterol, 50 mg sodium without added salt.
Bev
From: Sunlover
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