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Suggest a better descriptionPlace the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered, for 10-15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl. Using a sharp knife, cut the potatoes in halves (if they are small) or quarters (if they are large). Sprinkle the vinegar over the tops of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve warm. NOTES : Heat Scale: Medium Recipe by: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M. Posted to CHILE-HEADS DIGEST by RST G
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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