Jalapeño Potato Salad
3/4 pound red potatoes
1/4 cup reduced-fat vinaigrette
2 medium-sized jalapeño peppers, seeded and chopped (about 2 tablespoons)
2 scallions, thinly sliced
Salt and freshly ground pepper
Wash potatoes (do not peel) and cut into 1-inch cubes. Place in a saucepan with cold water to cover. Cover with a lid and bring to a boil. Cook about 10 minutes or until cubes are cooked through.
In a serving bowl, combine vinaigrette, jalapeños and scallions. Drain potatoes and add to bowl. Add salt and pepper to taste. Toss to coat. Makes 2 servings.
Per serving: 153 calories (13 percent from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 3.9 g protein, 31.2 g carbohydrates, 3.9 g fiber, 43 mg sodium.