Jalapeño Potato Salad

 

Side dish

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.

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