Title: Hot Shoestring Potato Salad
Categories: Salad Ethnic
Yield: 4 Servings
| 1 | lb | Medium Russet Potatoes, |
| | | Cut Into Julienne Strips |
| 1/2 | c | Chopped Red Bell Pepper |
| 1/4 | c | Finely Chopped Green |
| | | Onions |
| 1 | tb | Rice Wine Vinegar |
| 2 | ts | Hoisin Sauce |
| 1 | ts | Sesame Seeds, Toasted |
Soak Potatoes in Cold Water 15 Min; Drain & 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 & Green Onions in A Medium Bowl. Combine Vinegar &
Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently.
Sprinkle With Sesame Seeds & Serve Immediately.
(Fat 1.4. Chol. 0.)