Friday, November 12, 2010

Recipe for Sunset Potato Salad

Makes approximately 20 servings, each 88 calories, 2.8 grams fat, 14.4 grams carbs, 1.5 grams protein

3.5 lbs tricolor potato medley (or any potato suitable for potato salad)
5 TBSP rice vinegar (or other vinegar)
½ cup fire roasted green chiles (I used mild but suit your own taste)
4 TBSP fresh lime juice
1 ½ cup fresh parsley (or cilantro)
1 small onion
4 medium garlic cloves
¼ cup olive oil
Kosher salt
Freshly ground black pepper

Cook potatoes in salted water until just barely tender.  Drain and rinse with cool water for a few minutes until you can safely handle.  Cut into bite sized pieces and toss gently with 2 TBSP vinegar and set aside to cool to room temperature.

In a food processor, combine remaining vinegar, chiles, lime juice, parsley, onion, garlic and olive oil and process until smooth.  Pour over cooled potatoes; add salt and pepper to taste and store in fridge.  Remove from fridge 30 minutes prior to serving.

You may not need all the dressing depending on how “wet” you like your salad.  I had about ¾ cup left over which we used as a salad dressing later.