Low Fat Spicy Potato SaladSubmitted by: BIONICEAR
IntroductionThis recipe belongs to The Hungry Wife. The original recipe calls for celery, but we hate celery, so I left it out. This recipe belongs to The Hungry Wife. The original recipe calls for celery, but we hate celery, so I left it out.
6 potatoes (3 lbs)
3/4 cup canned tomatillos, packed
(or four fresh tomatillos, quartered)
1 to 2 canned chipotle peppers plus 1 tsp adobe sauce
1 tbsp fresh lemon juice
1 tsp brown sugar, packed
1/2 tsp salt
1 tbsp chopped fresh cilantro
(optional: 1/3 cup diced celery)
Meanwhile, peel the potatoes and cut them into 1-inch cubes. Cover with cool water until you are ready to cook them, so they won't turn brown. When the water boils, drain the potatoes and carefully was them into the boiling water. Cover and simmer for 15 to 20 minutes, until tender.
While the potatoes simmer, purée the tomatillos, chipotles and adobo sauce, lemon juice, sugar, and salt in a blender. When the potatoes are cooked, drain them and quickly plunge into cold water to stop the cooking. Drain again and place in a serving bowl. Add the tomatillo dressing and toss well. Stir in the cilantro (and celery if desired).
Serve warm or chill for 30 minutes before serving.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BIONICEAR.